Vepampoo rasam (Neem flower rasam)is a must-have in the Tamil New Year recipe menu. My mom adds ghee roasted vepampoo in the usual tomato rasam but my mother-in-law makes a simple vepampoo rasam without any dal. In my in-law’s place we make Vepampoo rasam once in 2 weeks during weekends. After coming here, I never made it as I didn’t find neem flowers here. A few weeks back, Raks shared a good amount of vepampoo (dried neem flowers) and I made this vepampoo rasam . So I am sharing the recipe of vepampoo rasam . The rasam will not taste bitter, but if you bite the neem flowers it will give a slightly bitter taste.
Vempampoo | Dried neem flowers have a lot of health benefits. We use this in Angaya podi , which aids in digestion and is also good for postpartum women. It is generally good for removing toxins and worms from the intestine. We get the dried version easily in supermarkets nowadays. My grandmother and mother-in-law collect fresh neem flowers from the homegrown neem tree clean and dry them and store them for a year.
Also check out our Collection of Tamil New Year recipes , Neem flower rasam with coconut milk , Tamil new year lunch menu , mor milagai
- Soak tiny gooseberry-sized tamarind in hot water for 5 minutes and take 1 cup of tamarind extract.
- In a pan add the ghee and add the dried neem flowers. Roast them well take them out and keep them aside.
- In the same pan add the oil and add the mustard seeds, toor dal, dried red chilis, curry leaves, and asafoetida.
- Once the dal turns golden brown add the tamarind extract.
- Add salt and turmeric powder.
- Let this boil for 5-7 minutes on low – medium flame.
- Once done, add the jaggery and roasted dried neem flower.
- Mix well and switch it off.
- Enjoy with hot rice.
- Vepampoo rasam is ready.
- You can make this weekly once, preferably during the weekend when you make heavy meals.
Vepampoo rasam recipe
Ingredients
- 1 cup thin tamarind extract
- 2 tbsp dried neemflower vepampoo
- 1 tsp ghee
- 2 tsp oil
- ½ tsp mustard seeds
- 2 tsp toor dal
- Few curry leaves
- 4-5 red chilis
- ¼ tsp turmeric powder
- Salt as needed
- A pinch of asafoetida
- ½ tsp jaggery
Instructions
- Soak a tiny gooseberry sized of tamarind in hot water for 5 minutes and take 1 cup of tamarind extract.
- In a pan add the ghee and add the dried neem flowers. Roast them well and take out and keep aside.
- In the same pan add oil and add the mustard seeds, toor dal, dried red chilis, curry leaves and asafoetida.
- Once the dal turns golden brown add the tamarind extract.
- Add salt and turmeric powder.
- Let this boil for 5-7 minutes in low – medium flame.
- Once done, add the jaggery and roasted dried neem flower.
- Mix well and switch it off.
- Enjoy with hot rice.
- Vepampoo rasam is ready.
- You can make this weekly once, preferably during the weekend when you make heavy meals.
