Veppam Poo Rasam | Dried Neem Flower Rasam Recipe

Neem flower/Veppam poo rasam is a part of Tamil New Year Recipe. New year menu is framed to have all tastes of life. Our food culture is seasonal, sentimental and medicinal.

Neem flower naturally pushes out intestinal worms and cleanses digestive system. Dads-to-be and moms-to-be can avoid this as it has contraceptive properties.

If you have sweet tooth, do give a try on Neem flower banana sweet(Click here for link).

அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள் : சித்திரை 1 (Anaivarukkum iniya thamizh puthaandu nalvaazhthukkal : Apr-14)

Preparation

1.Cut 2 tomatoes vertically and add a cup of water and a gooseberry(nellikkai) sized tamarind to it. Switch off when it comes to a rolling boil. Take 3 garlic cloves, pepper and cumin seeds, each a tsp.2.Grind garlic, pepper and jeera for a pulse in mixie. Peel the skin of tomatoes and put the skin in the same water.3.Take the tomatoes and add it to the same jar containing spices. Grind coarsely. Press tamarind along with tomato skin in it, to extract the juice.4.Filter tamarind water through fingers and discard the pulp and tomato skin. Add ground stuff to it along with a generous pinch of asafoetida.5.Add 1/8 tsp turmeric powder, 1/2 tsp coriander powder and required salt.6.Add more water, mix well and taste it. Adjust salt/water, if required. Add chopped coriander leaves and stems.7.Add 1/2 tsp ghee and fry dried neem flowers in sim flame for a minute. Remove and keep it in a bowl.8.In the same pan, add 1/2 tsp ghee and once hot, add mustard seeds. Once spluttered, add urad dal and fenugreek seeds.9.Once slightly browned, add 2 red chillies and few curry leaves. After a minute, pour the rasam water into it.10.Cook in medium heat. Once the pan is fully frothy(do not let it boil), switch off the stove. Top with ghee-fried neem flower and close the lid till serving time.         Serve with hot rice …

Tips/Tricks

• To make dried neem flowers, pick the flowers, wash it in water, remove from stalk and sun-dry it for 2 days or shadow-dry it for 5 days until it loses moisture. This will be so light and so make sure it is not blown away in wind. Store in air-tight container and use it within 3-4 months.
• Do not add more than 1 tbsp of neem flowers, as it might make the rasam too bitter.
• Adding coriander stems too gives a good flavor to rasam.
• Ghee can be replaced by sesame oil, but ghee gives a good flavor in this rasam.
• Do not let the rasam boil. Switch off once it is well frothy.