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 teaspoon 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 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 flowers will get into the hot rasam. Serve after that
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