Vepam Pu Rasam (Neem Flower Rasam)
A flavorful and healthy rasam made using neem flowers, perfect for Tamil New Year celebrations. This South Indian dish is light, aromatic, and full of nutritional benefits. Serve it with rice for a complete meal.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
- 1 ½ tbsp neem flowers
- 20 grams tamarind
- ½ tsp rasam powder
- 1 tomato, chopped
- 2 tsp jaggery, powdered
- 1 tbsp ghee
- Salt, to taste
- For tempering:
- ½ tsp ghee
- ½ tsp asafoetida
- 1 tsp mustard seeds
- 1 dried red chili
- 5 curry leaves
Preparation Time: 10 minutes
Cook Time: 35 minutes
Instructions:
- Heat 1 tablespoon of ghee in a pan and sauté the neem flowers until they turn brown. Set them aside.
- Soak the tamarind in 1 ½ cups of hot water for 10 minutes. Squeeze the juice and discard the pulp.
- In a saucepan, combine the tamarind juice, jaggery, rasam powder, chopped tomatoes, and salt. Add 1 ½ cups of water and cook for 10 to 15 minutes.
- Add the browned neem flowers to the rasam and mix well.
- For tempering: Heat ½ tsp of ghee in a tempering pan. Add the mustard seeds, asafoetida, dried red chili, and curry leaves. Once fragrant (about 30 seconds), pour this tempering over the rasam.
- Serve the Vepam Pu Rasam hot with rice, Kirai Sambar, and Chow Chow Thoran for a traditional South Indian lunch.
Enjoy this refreshing and healthy rasam as part of your festive meal!
