Veppam Poo Rasam Recipe (Neem flower Rasam)
A vegetarian South Indian Recipes recipe with -/2 neem flowers, tamarind, rasam powder - chettinad. Ready in 45 min, serves 2.
Curated byAditi Iyer🇮🇳
- 1
To begin with the Veppampoo Rasam, heat one tablespoon ghee in a pan and fry the neem flowers on a low heat till they turn brown
-/2 neem flowers(1 tablespoon)rasam powder - chettinad(1/2 teaspoon)ghee(1 tablespoon)ghee(1/2 teaspoon) - 2
Keep them aside
- 3
Now soak tamarind in 1 and 1/2 cup of warm water for 10 minutes
tamarind(20 grams) - 4
Extract the juice and discard the pulp
- 5
The next step is to make the rasam
rasam powder - chettinad(1/2 teaspoon) - 6
Take a medium size vessel and mix the tamarind juice, jaggery, Chettinad rasam powder, tomato and salt in it
tamarind(20 grams)rasam powder - chettinad(1/2 teaspoon)tomato - chopped(1)jaggery - powdered(2 teaspoon)salt - to taste - 7
Add 1 and 1/2 cup of water into the mixture and let it cook for 10-15 minutes on the low flame until the rasam froths up
rasam powder - chettinad(1/2 teaspoon) - 8
Once the rasam froths up, add the fried Veepam poo/neem flowers and turn the heat off immediately
-/2 neem flowers(1 tablespoon)rasam powder - chettinad(1/2 teaspoon) - 9
Keep them aside
- 10
Now take a tadka pan, heat ghee and temper the mustard seeds, asafoetida powder, dry chilies and curry leaves
rasam powder - chettinad(1/2 teaspoon)ghee(1 tablespoon)ghee(1/2 teaspoon)asafoetida (hing)(1/2 teaspoon)mustard seeds(1 teaspoon)curry leaves(5) - 11
When the mustard seeds begin to crackle, put it into the rasam mixture
rasam powder - chettinad(1/2 teaspoon)mustard seeds(1 teaspoon) - 12
Serve the Veppampoo Rasam with hot steaming rice and Elai vadam or you can also have it as a soup
rasam powder - chettinad(1/2 teaspoon)
Nutrition Facts
Per serving
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Veppam Poo Rasam Recipe (Neem flower Rasam)
A vegetarian South Indian Recipes recipe with -/2 neem flowers, tamarind, rasam powder - chettinad. Ready in 45 min, serves 2.
Curated byAditi Iyer🇮🇳
Directions
12 steps- 1
To begin with the Veppampoo Rasam, heat one tablespoon ghee in a pan and fry the neem flowers on a low heat till they turn brown
-/2 neem flowers(1 tablespoon)rasam powder - chettinad(1/2 teaspoon)ghee(1 tablespoon)ghee(1/2 teaspoon) - 2
Keep them aside
- 3
Now soak tamarind in 1 and 1/2 cup of warm water for 10 minutes
tamarind(20 grams) - 4
Extract the juice and discard the pulp
- 5
The next step is to make the rasam
rasam powder - chettinad(1/2 teaspoon) - 6
Take a medium size vessel and mix the tamarind juice, jaggery, Chettinad rasam powder, tomato and salt in it
tamarind(20 grams)rasam powder - chettinad(1/2 teaspoon)tomato - chopped(1)jaggery - powdered(2 teaspoon)salt - to taste - 7
Add 1 and 1/2 cup of water into the mixture and let it cook for 10-15 minutes on the low flame until the rasam froths up
rasam powder - chettinad(1/2 teaspoon) - 8
Once the rasam froths up, add the fried Veepam poo/neem flowers and turn the heat off immediately
-/2 neem flowers(1 tablespoon)rasam powder - chettinad(1/2 teaspoon) - 9
Keep them aside
- 10
Now take a tadka pan, heat ghee and temper the mustard seeds, asafoetida powder, dry chilies and curry leaves
rasam powder - chettinad(1/2 teaspoon)ghee(1 tablespoon)ghee(1/2 teaspoon)asafoetida (hing)(1/2 teaspoon)mustard seeds(1 teaspoon)curry leaves(5) - 11
When the mustard seeds begin to crackle, put it into the rasam mixture
rasam powder - chettinad(1/2 teaspoon)mustard seeds(1 teaspoon) - 12
Serve the Veppampoo Rasam with hot steaming rice and Elai vadam or you can also have it as a soup
rasam powder - chettinad(1/2 teaspoon)
About this recipe
A vegetarian South Indian Recipes recipe with -/2 neem flowers, tamarind, rasam powder - chettinad. Ready in 45 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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