Neem Flower Rasam Recipe

Also known as: Veppam Poo Charu, Margosa Tamarind Soup, Vepampoo Saaru, Veppampoo Rasam, Vepam Poo Sathamudhu, Veppin Poovu Rasam

Ingredients for preparing Neem Flower Rasam

  • Thick Tamarind Pulp (Puli, Imli) – 1 tbsp
  • Dry Red Chillies (Unakka Mulagu, Sukha Lal Mirch) – 10 nos
  • Red Grams (Thuvaram Parippu, Toor Dal, Arhar Dhal) – 1 tsp
  • Turmeric Powder (Manjal Podi, Haldi) – 1/4 tsp
  • Asafoetida (Kayam, Hing) – A pinch
  • Curry leaves (Kariveppila, Kadipatta) – 2 stalk
  • Salt to taste
  • Dry Neem Flower (Veppam Poo, Margosa) – 2 tsp
  • Mustard Seeds (Kadugu, Rai) – 1/4 tsp
  • Coriander Leaves (Malliyilla, Dhania Patta), chopped – 1 tsp

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Steps for preparing Neem Flower Rasam

  1. Take a vessel and pour 2 cups of water. Now add Tamarind Pulp, Red Grams, Salt, Turmeric Powder, Asafoetida and 1 stalk of Curry leaves into the vessel.
  2. Pinch 8 of the Dry Red Chillies and add to the Tamarind water.
  3. Now boil the Tamarind water till the Tamarind scent is removed.
  4. Add more water if needed and boil for 2 more minutes. Now remove the Neem Flower Rasam from the stove.
  5. Heat Oil in a small pan and spultter the Mustard seeds. Now add 2 Dry Red Chillies with Coriander Leaves.(broken) and the remaining Curry Leaves and saute for a few seconds. (Take care not to burn the chillies) Add this to the Neem Flower Rasam.
  6. Fry dried Neem Flower in 1 tsp of Oil until it gives a dark reddish colour and add to the Neem Flower Rasam.
  7. Garnish Neem Flower Rasam with chopped Coriander Leaves.
  8. Now Neem Flower Rasam is ready to drink or serve with rice.
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