Lunch
Best Veppam Poo Rasam Recipe (Neem flower Rasam) Recipe
This homemade Best Veppam Poo Rasam Recipe (Neem flower Rasam) Recipe recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
10 Min Prep
🔥
35 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
- 1-1/2 tablespoon Neem Flowers
- 20 grams Tamarind
- 1/2 teaspoon Rasam Powder - chettinad
- 1 Tomato - chopped
- 2 teaspoon Jaggery - powdered
- 1 tablespoon Ghee
- Salt - to taste
- 1/2 teaspoon Ghee
- 1/2 teaspoon Asafoetida (hing)
- 1 teaspoon Mustard seeds
- 1 Dry Red Chilli
- 5 Curry leaves
Instructions
1
To begin with the Veppampoo Rasam, bring to temperature one tablespoon ghee in a pot and pot-fry the neem flowers on a low bring to temperature till they turn brown.
2
Keep them aside.Now soak tamarind in 1 and 1/2 cup of toasty moisture for 10 moments.
3
Extract the liquid and discard the pulp.The next step is to make the rasam.
4
Take a medium size vessel and combine the tamarind liquid, jaggery, Chettinad rasam dusting masala condiment, tomato and table salt in it.introduce 1 and 1/2 cup of moisture into the mixture and let it bring to temperature for 10-15 moments on the low flame until the rasam froths up.Once the rasam froths up, introduce the fried Veepam poo/neem flowers and turn the bring to temperature off immediately.
5
Keep them aside.Now take a tadka pot, bring to temperature ghee and temper the mustard seeds, asafoetida dusting masala condiment, parched chilies and curry leaves.When the mustard seeds begin to crackle, put it into the rasam mixture.offer the Veppampoo Rasam with scalding steaming rice and Elai vadam or you can also have it as a chowder.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
35 minsTotal Time
45 minsMaster Chef
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