Veppam Poo Rasam

March 05, 2017, Chennai

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Dried neem flowers - 2 tsp
Tamarind - small gooseberry size (soaked in 1 cup water)
Turmeric powder - 1/4 tsp
Jaggery - a small piece (or 1/4 tsp sugar)
Cilantro (Coriander Leaves) - 2 tbsp
Ghee - 1 tsp
Salt - to taste
For Tempering
Ghee/Oil - 1 tsp
Mustard seeds - 1/2 tsp
Dry Red chilies - 3 or 4 (broken into 2)
Asafoetida - a pinch
Toor dal - 1 tsp
Curry leaves - 6-7 leaves


Extract the juice from the soaked tamarind.

Dilute the tamarind juice with another 1.5 cups of water. Keep it aside. Heat 1 tsp of ghee in a kadai or small pan and splutter the mustard seeds. Add the toor dal, dry red chilies, asafoetida, curry leaves and turmeric powder one by one. Add the prepared tamarind juice, jaggery and required salt. Bring it to a boil. Reduce the flame and simmer for couple of minutes. Add finely chopped cilantro and switch off. Close the rasam with a lid to keep its nice aroma locked. In a small pan, heat 1 tsp of ghee and fry the neem flowers on low flame. The flowers should turn golden brown and crispy. Be careful not to burn it. Add this over the hot rasam. The fried neem flowers floats beautifully on top of the rasam.