Veppam Poo Rasam Recipe (Neem flower Rasam)

Step 1: To begin with the Veppampoo Rasam, heat one tablespoon ghee in a pan and fry the neem flowers on a low heat till they turn brown

Step 2: Keep them aside

Step 3: Now soak tamarind in 1 and 1/2 cup of warm water for 10 minutes

Step 4: Extract the juice and discard the pulp

Step 5: The next step is to make the rasam

Step 6: Take a medium size vessel and mix the tamarind juice, jaggery, Chettinad rasam powder, tomato and salt in it

Step 7: Add 1 and 1/2 cup of water into the mixture and let it cook for 10-15 minutes on the low flame until the rasam froths up

Step 8: Once the rasam froths up, add the fried Veepam poo/neem flowers and turn the heat off immediately

Step 9: Keep them aside

Step 10: Now take a tadka pan, heat ghee and temper the mustard seeds, asafoetida powder, dry chilies and curry leaves

Step 11: When the mustard seeds begin to crackle, put it into the rasam mixture

Step 12: Serve the Veppampoo Rasam with hot steaming rice and Elai vadam or you can also have it as a soup