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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

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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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