VEPAMPOO RASAM/NEEM FLOWER RASAM
Rasam as we all know, is served as the second course next to sambhar or any other thick gravy, is a slightly thin soup. Rasam is usually made from tamarind pulp and a mixture of spices. This veppampoo rasam is made of neem leaves. Though the leaves have a bitter taste, you won’t feel it when roasted. We make it once a week in our house. Neem leaves are good for diabetes and certain stomach disorders. Nowadays neem leaves are available in the market. But those having neem leaves in their backyard have dual benefits. Both neem leaves and fresh air will fill their homes. Let’s see how it is prepared.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
- Tamarind lemon sized ball
- 1 Chilly Green
- 1 Chilly Red
- to taste salt
- 1 tsp mustard
- 3 tsp Tur Dal (cooked)
- 1 pinch turmeric Powder
- 1 pinch asafoetida
- 1 tsp Sambhar Powder
- 1 number tomato
- 1 tsp Neem Flowers(cleaned and dried)
- 1 Sprig curry leaves
- A Few coriander leaves
Ingredients
|
|
- Soak tamarind in water and take out the juice. and add cut tomato,sambhar powder and salt and allow it to boil.Pressure cook tur dal with a pinch of turmeric and set aside.Add the cooked dal with some water to the tamarind water mixture and allow it to boil till raw smell goes away.
- In a vessel add tamarind extract, cut tomato, sambhar powder asafoetida and salt.
- Cook tur dal in pressure cooker with a pinch of turmeric powder.
- Boil the rasam well till raw smell goes and add the cooked dal.
- Temper mustard seeds, red chilly, grren chilly with a small of quantity of oil in a tempering laddle and set aside.
- Now in the same laddle fry neem flowers and curry leaves.
- Throw in both the temperings to the rasam.
- Garnish with coriander leaves.Neem flower rasam/Vepampoo Rasam is ready.
Notes
You can temper with ghee in place of oil.
While roasting the neem flower constantly stir using a spoon so that the flowers are properly roasted.
Adding tur dal is optional,though mom says adding dal makes the rasam richer.
Mash dal well before adding it to the rasam.
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