VEPAMPOO RASAM/NEEM FLOWER RASAM
| Servings | Prep Time |
| 1cup | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- Tamarind lemonsized ball
- 1 ChillyGreen
- 1 ChillyRed
- to taste salt
- 1tsp mustard
- 3tsp Tur Dal(cooked)
- 1pinch turmericPowder
- 1pinch asafoetida
- 1 tsp Sambhar Powder
- 1number tomato
- 1tsp Neem Flowers(cleaned and dried)
- 1Sprig curry leaves
- A Few coriander leaves
Instructions
- 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.
Recipe Notes
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.
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Adding tur dal is optional,though mom says adding dal makes the rasam richer.
Mash dal well before adding it to the rasam.