Vepampoo Rasam | Dry Neem flower Rasam
Vepampoo rasam | Vepam poo rasam | dried 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 the postpartum cooking menu. Amma also makes Vepampoo rice. She used to ask if Vepampoo rasam tastes good, can I make it 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, and 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 me what it is. Hungry me finished the rasam, and after some time 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?
Since that day Vepampoo rasam has become a part of my regular postpartum favorite. Recently Amma got a fresh batch of dried Neem flowers. 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 long time. Without many 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
Ingredients
- Vepampoo | Dry Neem flower - 1/2 tbsp
- Tamarind - 4 grams
- Green Chilli - 1
- Turmeric powder- 1/8 tsp
- Hing - generous pinch
- Salt - as required
- Ghee- 1 tsp + 1/2 tsp
- Hot Water - 1 cup + 3/4 cup
- Coriander leaves and curry leaves - few
To temper
- Cumin seed - 1/2 tsp
- Mustard seed - 1/4 tsp
- 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 the water is warm enough to touch squeeze the tamarind well with your 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 tsp of ghee to a separate pan and when ghee is hot add mustard seeds, cumin seeds, red Chilli, and temper
- Add it to the rasam
- Add 1/2 tsp 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 flowers will get into the hot rasam. Serve after that
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Video
Notes
- Avoid overcooking vepampoo, as it will taste bitter
- If preferred, a pinch of sugar /jaggery can be used
- If rasam becomes cold, warm the rasam before eating. Avoid cooking for a long time. Place the rasam container in a hot water vessel and let the rasam get warm
- Adjust Chilli according to your taste
- If preferred garlic, ginger can be added
- If tamarind's hard surface and seed are removed before no need to discard the tamarind
Ingredients:
Vepampoo | Dry Neem flower – 1/2 tbsp
Tamarind – 4 grams
Green Chilli – 1
Turmeric powder- 1/8 tsp
Hing – generous pinch
Salt – as required
Ghee– 1 tsp + 1/2 tsp
Hot Water – 1 cup + 3/4 cup
Coriander leaves and curry leaves – few
To temper
Cumin seed – 1/2 tsp
Mustard seed – 1/4 tsp
Kashmiri Red Chilli – 1, deseeded
How to Vepampoo rasam with 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 the water is warm enough to touch squeeze the tamarind well with your 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 tsp of ghee to a separate pan and when ghee is hot add mustard seeds, cumin seeds, red Chilli, and temper
- Add it to the rasam
- Add 1/2 tsp 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 flowers will get into the hot rasam. Serve after that
