Veppam Poo Rasam Recipe (Neem Flower Rasam)
Embark on a culinary journey with this delightful South Indian classic, Veppam Poo Rasam, a fragrant and soothing soup that beautifully highlights the unique flavor of neem flowers. This dish is not only delicious but also offers various health benefits, making it an ideal addition to your lunch menu. Serve it warm with rice and a side of crispy Elai vadam, or enjoy it on its own as a nourishing soup. Let’s dive into the details of this aromatic rasam!
Ingredients
| Ingredient | Quantity |
|---|---|
| Neem Flowers (Veppam Poo) | 1-1/2 tablespoons |
| Tamarind | 20 grams |
| Rasam Powder (Chettinad) | 1/2 teaspoon |
| Tomato (chopped) | 1 medium |
| Jaggery (powdered) | 2 teaspoons |
| Ghee (for cooking) | 1 tablespoon |
| Salt | To taste |
| Ghee (for tempering) | 1/2 teaspoon |
| Asafoetida (hing) | 1/2 teaspoon |
| Mustard seeds | 1 teaspoon |
| Dry Red Chilli | 1 piece |
| Curry leaves | 5 leaves |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 150 |
| Protein | 2g |
| Carbohydrates | 20g |
| Dietary Fiber | 2g |
| Fat | 7g |
| Sodium | Varies (based on salt) |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 2
Instructions
-
Prepare the Neem Flowers:
Begin by heating one tablespoon of ghee in a pan over low heat. Add the neem flowers and gently fry them until they turn a lovely golden brown. Once done, remove them from the heat and set them aside.
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-
Soak the Tamarind:
In a separate bowl, soak the tamarind in 1 and 1/2 cups of warm water for about 10 minutes. After soaking, extract the juice by squeezing and discarding the pulp. -
Make the Rasam:
In a medium-sized vessel, combine the extracted tamarind juice, powdered jaggery, Chettinad rasam powder, chopped tomato, and salt. Stir the mixture well. -
Cooking the Rasam:
Add an additional 1 and 1/2 cups of water into the mixture. Place the vessel on low flame and allow it to cook for 10-15 minutes. You’ll know it’s ready when the rasam begins to froth up beautifully. -
Incorporate the Neem Flowers:
Once the rasam has frothed, gently fold in the fried neem flowers and immediately turn off the heat to preserve their flavor and aroma. -
Prepare the Tempering:
In a small tadka pan, heat the remaining ghee and add mustard seeds, asafoetida, dry red chili, and curry leaves. Sauté until the mustard seeds crackle and release their fragrant aroma. -
Combine and Serve:
Carefully pour the tempering into the rasam mixture, stirring gently to combine. Serve the Veppam Poo Rasam hot with steaming rice and crispy Elai vadam, or savor it as a comforting soup.
This Veppam Poo Rasam is a delightful representation of South Indian cuisine, offering a unique combination of flavors that celebrates the natural bitterness of neem flowers balanced by the sweetness of jaggery and the tang of tamarind. It’s not just a dish; it’s an experience that connects you with the essence of traditional cooking. Enjoy every spoonful!
