Vepampoo Rasam (Neem Flower Rasam) | How to make Vepampoo Rasam (Neem Flower Rasam)

By Sindhu Sriram  |  11th May 2016  |  
1 review Rate It!
  • Vepampoo Rasam (Neem Flower Rasam), How to make Vepampoo Rasam (Neem Flower Rasam)
Vepampoo Rasam (Neem Flower Rasam)by Sindhu Sriram
  • Prep Time

    25

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

14

1





About Vepampoo Rasam (Neem Flower Rasam)

A typical Tamil Brahmin recipe that has a slight bitterness from the need flowers

Vepampoo Rasam (Neem Flower Rasam) is a popular aromatic and delicious dish. You can try making this amazing Vepampoo Rasam (Neem Flower Rasam) in your kitchen. This recipe requires 25 minutes for preparation and 15 minutes to cook. The Vepampoo Rasam (Neem Flower Rasam) by Sindhu Sriram has detailed steps with pictures so you can easily learn how to cook Vepampoo Rasam (Neem Flower Rasam) at home without any difficulty. Vepampoo Rasam (Neem Flower Rasam) is enjoyed by everyone and can be served on special occasions. The flavours of the Vepampoo Rasam (Neem Flower Rasam) would satiate your taste buds. You must try making Vepampoo Rasam (Neem Flower Rasam) this weekend. Share your Vepampoo Rasam (Neem Flower Rasam) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sindhu Sriram for inputs. In case you have any queries for Vepampoo Rasam (Neem Flower Rasam) you can comment on the recipe page to connect with the Sindhu Sriram. You can also rate the Vepampoo Rasam (Neem Flower Rasam) and give feedback.

Vepampoo Rasam (Neem Flower Rasam)

Ingredients to make Vepampoo Rasam (Neem Flower Rasam)

  • Dried Neem Flowers - 2
  • Salt - to taste
  • Peeper Powder - 1/2 tsp
  • Jeera Powder - 1/4 tsp
  • Mustard seeds - 1/4 Tsp
  • Asafortida - a pinch
  • Curry Leaves - 1 sprig
  • Dried Red Chilli - 2
  • Ghee - 2 tsp

How to make Vepampoo Rasam (Neem Flower Rasam)

  1. Soak tamarind in a cup of warm water for about 20 minutes. Extract the pulp and keep aside.
  2. Heat the ghee in a vessel. Once hot, add the mustard seeds and let it splutter. Now add the curry leaves, asafoetida and the red chilies. Leave it for a minute.
  3. Now add the tamarind extract and salt. Let this mixture cook well until there is no raw smell of the tamarind.
  4. Add the pepper powder and jeera powder. Let it boil again for 5 minutes and take it off the heat.
  5. Now, heat ghee in a pan. Add the dried neem flowers and roasted them until aromatic. Add this roasted neem flower to the cooked tamarind mixture and cover and keep it until you serve the rasam.

My Tip:

Once the neem flowers are added the rasam should not be cooked further.

Reviews for Vepampoo Rasam (Neem Flower Rasam) (1)

Sonal sonsa year ago

very interesting dish!! I have never heard of a dish made with neem flowers before!! sure I have heard of neem and boiling its leaves and drinking that water but never this...Thank you for introducing such an interesting dish ....Sindhu
Reply

Cooked it ? Share your Photo