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  • Side Dish For Chapati

Veppam Poo Rasam-Neem Flower Rasam Recipe

June 5, 2013 by PadhuSankar 17 Comments

Neem is well known for its medicinal properties. It has been used in Ayurveda since a long time. Every part of the neem tree including bark, leaves, fruits, roots, flowers is beneficial to our health. Neem flower has many medicinal properties.The flowers are used in treating intestinal worms. They are said to purify blood and remove toxins from the body. It has the ability to improve the immune system. It also has cooling properties.The flowers can be dried and stored for many months. Though neem flower has a bitter taste, this rasam will be very delicious and you will not feel the bitterness. In India, it is easily available everywhere.This rasam is usually prepared during Tamil New Year. When this humble neem  flower has so much health benefits, why not include it in our diet at least once in a fortnight. 

veppam poo rasam-Neem flower rasam

Vepam Poo Rasam-How to make Vepam Poo Rasam


Vepam Poo Rasam

 Prep Time : 5 mins

 Cook Time : 20 mins 
 Serves: 3-4
 Recipe Category: Rasam-Soup
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   Ingredients needed

   Tamarind – small gooseberry sized ball
   Dried neem flowers -2 tsp
   Red chillies – 4 (break the chillies into 2 pieces)
   Tur dal – 1 tsp
   Hing – a pinch
   Curry leaves – a sprig
   Turmeric powder -1/4 tsp
   Jaggery powder -1/2 tsp
   Ghee or oil for frying neem flowers – 1 tsp
   Salt needed

   For the seasoning

   Ghee – 1 tsp
   Mustard seeds – 3/4 tsp
   Curry leaves – a sprig

   For garnishing

    Finely chopped coriander leaves

Preparation


Soak tamarind in 1 1/2 cup warm water and extract it juice. Discard the pulp.

Method

Take tamarind water in a vessel, add tur dal (uncooked), hing, turmeric powder, salt and curry leaves.

Heat 1/4 tsp of oil and fry the red chillies and add to the above.

Now boil the tamarind water with all the ingredients on low flame until the raw flavor of the tamarind goes.

Then add 1 3/4 – 2 cups of water or thin dal water, jaggery and heat until froth starts forming at the top. Do not boil the rasam. Switch off the flame.

Heat 1 tsp of ghee, add mustard seeds, when it splutters, add curry leaves and pour it over the rasam.

Heat another tsp of ghee and fry the neem flower on low flame until they turn reddish brown. (Do not burn the flowers). Now add the fried neem flowers to the rasam.

Garnish with finely chopped coriander leaves. Serve hot with steamed rice or just have it as a medicinal soup.

Find a variety of South Indian Rasam Recipes

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Filed Under: Festival Recipes, Rasam Varieties Tagged With: Health Dish, Healthy drink, Soups, Uncategorized




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Reader Interactions

Comments

  1. Akila

    June 5, 2013 at 10:15 am

    My favorite rasam… Love ur click

    Reply
  2. Gayathri Ramanan

    June 5, 2013 at 1:16 pm

    healthy rasam..nice presentation

    Reply
  3. divya

    June 5, 2013 at 4:47 pm

    Super delicious !! looks so inviting !!

    Reply
  4. Priya Suresh

    June 5, 2013 at 9:10 pm

    Healthy rasam,seriously love it very much,eventhough everyone at home hate it to the core.

    Reply
  5. Arun Annamalai

    June 5, 2013 at 10:54 pm

    Awesome recipe. . Will try dis weekend. . 😉

    Reply
  6. Aysha Dileen

    June 6, 2013 at 1:44 am

    Would love to have it with rice…..very nice

    Reply
  7. jahnu

    June 6, 2013 at 1:59 am

    This is the favorite Rasam in our family. love your presentation

    Reply
  8. Food For Feast

    June 6, 2013 at 7:22 am

    Healthy and simple too, right up my street, thanks.

    Reply
  9. Saranya Balaji

    June 6, 2013 at 9:22 am

    Such a healthy recipe…

    Reply
  10. namrata

    July 2, 2013 at 11:10 am

    Padhu, my Tamilian neighbour had taught us another way of eating these flowers. Take little ghee warm it, add about half spoon veypam poo and fry for a few seconds. Add this flower to hot cooked rice add little salt and eat it. I believe it relieves you of all the worms in the stomach.

    Reply
  11. Rekha Chari Sairaman

    January 22, 2014 at 7:48 am

    Thanks for this recipe!! I remember my grandma making it when i was a kid and now when i wanted to know how to make it for my husband, i found it here!! Love the way you simplify these age old recipes!!

    Reply
  12. Logesh Gupta

    April 24, 2014 at 6:06 am

    Nice Useful receipe.. Thank u..

    Reply
  13. Suby

    April 13, 2016 at 11:40 pm

    Is the dal uncooked? How it will come out?

    Reply
    • Padhu Sankar

      April 14, 2016 at 11:19 am

      It will get cooked.It is just 1 tsp of dal.

      Reply
  14. Sangmithra Rao

    May 5, 2016 at 6:59 am

    Its superb dear

    Reply
  15. Unknown

    December 2, 2016 at 12:50 am

    Thanks for the receipe of my favorite rasam
    I got a doubt….When should I add jaggary ?

    Reply
    • Padhu Sankar

      December 2, 2016 at 3:29 pm

      I have written under Method – 4 th line. While adding diluted dal water.

      Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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