VEPAMPOO RASAM/NEEM FLOWER RASAM
Servings Prep Time
1cup 10minutes
Cook Time
10minutes
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)
  • 1tsp Oil
  • A Few curry leaves
  • AFew coriander leaves
Instructions
  1. Soak tamarind in water and take out the juice.
  2. In a vessel add tamarind extract, cut tomato, sambhar powder asafoetida and salt.
  3. Cook tur dal in pressure cooker with a pinch of turmeric powder.
  4. Boil the rasam well till raw smell goes and add the cooked dal.
  5. Temper mustard seeds, red chilly, green chilly with a small of quantity of oil in a tempering laddle and set aside.
  6. Now in the same laddle fry neem flowers and curry leaves.
  7. Throw in both the temperings to the rasam.
  8. 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.

Adding tur dal is optional,though mom says adding dal makes the rasam richer.

Mash dal well before adding it to the rasam.