Vepampoo Rasam | Dry Neem flower Rasam

Vepampoo rasam | dry neem  flower Rasam | Rasam recipe with step by step pictures and video recipe. Check out the Vepampoo rasam and If you like the video pls SUBSCRIBE to my channel

Vepampoo rasam | dry neem  flower Rasam | Rasam recipe is a tasty rasam that is good for digestion. Dry Neem flower rasam is a great post-partum recipe for new moms. Vepampoo Rasam can also be prepared for tamil puthandu.

Dry neem flower is one ingredient I rarely use in my kitchen. Usually I make vepampoo pachadi for varusha pirappu. When my first son was born amma used to include it frequently in postpartum cooking menu. Amma also makes Vepampoo rice. She used to ask if Vepampoo rasam tastes good, can I make one day, but since Vepampoo is bitter I was doubtful and somehow I always said a big no for the Rasam

Last year when Amma came for my daughter’s delivery she got Vepampoo, manathakali, sundakkai and veppilai katti. Poondu rasam, Jeera rasam, milagu Kuzhambu, karuveppilai Kuzhambu , Poondu Kuzhambu, kootu are made frequently. Amma prepares sadam with Vepampoo, manathakali and  sundakkai with all these. One day Amma prepared Vepampoo rasam and served me without telling what it is. Hungry me finished the rasam, and after sometime I realized the rasam was different. Amma said it is Vepampoo rasam.

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My fear of bitter Vepampoo rasam turned into a big surprise when Amma said she didn’t add sugar/jaggery to subside it😊

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After that day Vepampoo rasam has become a part of my regular postpartum favorite. Recently Amma got fresh batch of dried Neem flower. I made the Vepampoo  rasam and thought I should post the rasam in TMF.

The tip in making perfect Vepampoo rasam is not boiling the Vepampoo for a longtime. Without much ingredients rasam can be cooked in less than 15 minutes. rasam is also good for digestion.

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Vepampoo Rasam | Dry Neem flower Rasam

Vepampoo rasam is a mild tasty rasam that is good for digestion. Dry Neem flower rasam is a great postpartum recipe for new moms. Vepampoo Rasam can also be prepared for tamil puthandu.

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Course: Rasam

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

• Vepampoo - 1/2 tablespoon
• Tamarind - 4 grams
• Green Chilli - 1
• Turmeric powder- 1/8 teaspoon
• Hing - generous pinch
• Salt - as required
• Ghee - 1 teaspoon + 1/2 teaspoon
• Hot Water - 1 cup + 3/4 cup
• Coriander leaves and curry leaves - few
• To temper
• Cumin seed - 1/2 teaspoon
• Mustard seed - 1/4 teaspoon
• Kashmiri Red Chilli - 1 deseeded

Instructions

• In a heavy bottomed vessel add tamarind, water, turmeric powder, salt, hing and green chili
• Let the tamarind soak in hot water
• After 10 minutes when water is warm enough to touch squeeze the tamarind well with hands. Discard the hard surface/ tamarind waste
• Add coriander leaves and curry leaves
• Boil in medium flame till the rasam starts frothing
• After the rasam is frothy cook for 30 seconds and switch off
• Transfer the rasam to the container with a lid
• Add 1 teaspoon of ghee to a separate pan and when ghee is hot add mustard seeds, cumin sends, red Chilli and temper
• Add it to the rasam
• Add 1/2 teaspoon of ghee and dry neem flower to the same pan. Sauté till vepampoo is roasted. Switch off immediately
• Transfer it to the rasam container. Close the lid and let it rest for 15-20 minutes. Vepampoo flower will get into the hot rasam. Serve after that

Video

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Notes

1. Avoid overcooking vepampoo, as it will taste bitter
2. If preferred, a pinch of sugar /jaggery can be used
3. If rasam becomes cold, warm the rasam before eating. Avoid cooking for a longtime. Place the rasam container in a hot water vessel and let the rasam get warm
4. Adjust Chilli according to your taste
5. If preferred garlic, ginger can be added
6. If tamarind hard surface and seed is removed before no need to discard the tamarind

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Ingredients:

Vepampoo | Drry Neem Flower - 1/2 tablespoon

Tamarind - 4 grams

Green Chilli - 1

Turmeric powder- 1/8 teaspoon

Hing - generous pinch

Salt - as required

Ghee- 1 teaspoon + 1/2 teaspoon

Hot Water - 1 cup + 3/4 cup

Coriander leaves and curry leaves - few

To temper

Cumin seed - 1/2 teaspoon

Mustard seed - 1/4 teaspoon

Kashmiri Red Chilli - 1, deseeded

How to Vepampoo rasam wtih step by step pictures:

• In a heavy bottomed vessel add tamarind, water, turmeric powder, salt, hing and green chili

• Let the tamarind soak in hot water
• After 10 minutes when water is warm enough to touch squeeze the tamarind well with hands. Discard the hard surface/ tamarind waste
• Add coriander leaves and curry leaves

• Boil in medium flame till the rasam starts frothing
• After the rasam is frothy cook for 30 seconds and switch off

• Transfer the rasam to the container with a lid
• Add 1 teaspoon of ghee to a separate pan and when ghee is hot add mustard seeds, cumin sends, red Chilli and temper
• Add it to the rasam
• Add 1/2 teaspoon of ghee and dry neem flower  to the same pan. Sauté till vepampoo is roasted. Switch off immediately

• Transfer it to the rasam container. Close the lid and let it rest for 15-20 minutes. Vepampoo flower will get into the hot rasam. Serve after that