Vepampoo Rasam (Neem Flower Rasam)

Soak tamarind in a cup of warm water for about 20 minutes. Extract the pulp and keep aside.

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.

Now add the tamarind extract and salt. Let this mixture cook well until there is no raw smell of the tamarind.

Add the pepper powder and jeera powder. Let it boil again for 5 minutes and take it off the heat.

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.