Veppam Poo Rasam / Neem Flower Rasam is a traditional rasam recipe of Tamilnadu which is especially prepared for Tamil New Year.The health benefits of neem flower are extensive,the white ,delicate flowers are unbelievably therapeutic and are not that bitter compared to other parts of the neem.The addition of cooked dhal makes it less bitter and easy to consume.These neem flowers can be used fresh,dried or in powdered form. They’re used commonly in the South to cook a number of dishes: flower rice, PACHADI, rasam, lentils and more. They’re often dry roasted and sprinkled on top of the dish to garnish as well.

PREAPARATION TIME : 5 MINS

MAKING TIME : 5 MINS

INGREDIENTS

2 tsp veppam poo/ neem flower

Half gooseberry sized tamarind (soak in 1 1/2 cup of water)

2 tbsp cooked toor dhal or moong dhal

Few coriander leaves

1/4 tsp cumin powder

1/4 tsp coriander powder

1/4 tsp pepper powder

Salt to taste

2 tsp sesame oil

1 tsp GHEE

TO TEMPER

Few curry leaves

2 cloves of garlic

2 dried red chillies

1/2 tsp mustard seeds

1/2 tsp urad dhal

1/4 tsp fenugreek seeds

A pinch of asafoetida

1/4 tsp cumin seeds

METHOD

Pressure cook dhal for 3 whistles and keep it aside.
Soak tamarind and extract the juice.

Fry the neem flowers in ghee and keep it aside.

Heat oil in a kadai,add the items under to temper column and saute for a min.

Add tamarind extract and cooked dhal.

Add cumin powder,coriander powder,pepper,salt and let it boil.

Switch off the flame ,add neem flowers and coriander leaves.

Serve with hot steamed rice.