Veppam Poo Rasam is a light, comforting South Indian soup with a pleasantly bitter edge from ghee-roasted neem flowers. Tamarind water and mashed thuvar dal form the tangy base, boosted with a coarse grind of pepper, jeera, red chillies, and coriander seeds plus a touch of turmeric. Once tomatoes are simmered in and it comes to a boil, the fried veppam poo and fresh coriander are stirred in and the heat is switched off, then a splash of cold water keeps the rasam fresh and perfectly thin. Finish with a classic mustard-and-asafoetida tempering for a fragrant, spicy-tart rasam that’s wonderful with hot rice.
This simple and easy to make Rasam is made with Neem Flower (Veppam Poo). This dish is also specially made during Tamil New Year. Also check out this Veppam Poo Pachadi.
Veppam Poo Pachadi
Difficulty: EasyThis Veppam Poo Pachadi is made with Mango Pachadi and then adding veppam poo powder with it.
Veppam Poo Rasam Recipe
Veppam Poo Rasam
This simple and easy to make Rasam is made with Neem Flower (Veppam Poo). This dish is also specially made during Tamil New Year.
4
servings5
minutes20
minutesIngredients
Tamarind – Big gooseberry size
Thuvar dhal – ½ cup
Pepper – 1 teaspoon
Jeera – 1 teaspoon
Red Chillies – 2
Coriander seeds – 1 teaspoon
Tomato – 1 (fully ripe)
Coriander leaves – few
Asafoetida powder – a pinch
Turmeric Powder – A Pinch
Oil – 1 teaspoon
Mustard – ½ Teaspoon
Salt – 1 teaspoon or as per taste
Neem Flower (Veppam Poo) – 1 teaspoon
Ghee – 1 teaspoon
Directions
- Fry Veppam poo in a teaspoon of ghee and keep aside.
- Soak tamarind and salt in water and squeeze out the juice completely by adding enough water.
- Cook Thuvar dhal till soft and mash it well.
- Grind pepper, jeera, red chillies and coriander seeds coarsely.
- In a skillet add the mashed dhal, tamarind water, pepper jeera powder, turmeric powder. Mix well and add water to make it thin.
- Chop the tomatoes and add to it. Bring to boil.
- When it starts boiling add fried Veppam poo, coriander leaves and remove from flame.
- Add half cup cold water so that it will not overcook.
- Season it with mustard, asafoetida powder.
I liked you variant of veppam poo rasam. I normally use white whole pepper ( a little hotter ). A suggestion, if you could state the final quantity it would be good ( like yields 1 liter or 2 liter )
Hari Om.
Hi Shankar Narayanan,
Thank you for your suggestion. Actually I give serving size for most of the recipes which you will find on top right corner of my posts.