Veppam Poo Rasam/Neem Flower Rasam Recipe/Veppam Poo Rasam Recipe/How to Make Veppam Poo Rasam/வேப்பம்பூ ரசம் செய்வது எப்படி – Tamil New Year Special Recipe

“Veppam Poo Rasam” is a special and traditional rasam made on Tamil New Year’s day in Tamil Nadu. The Veppam poo is abundantly available during the spring season, so we can make rasam with fresh veppam poo during that season, but in other times we can make it with dried veppam poo. Each and every part of Neem tree has innumerable medicinal properties. Veppam poo/Neem flower is loaded with antifungal and antibacterial properties. They help in preventing and curing stomach infections, in purifying the blood and helps in removing the toxins from our body. Do try out this healthy Veppam Poo Rasam and post your comments here. Meanwhile do check out other interesting and flavourful Rasam varieties here. Also check out Tamil NewYear’s Day special recipes here.

Here’s how to make Veppam Poo Rasam with step by step photos…

Ingredients

Tamarind/Puli	One Small Lemon Size Ball
Cooked Thur Dal	2 tbsp
Turmeric Powder	¼ tsp
Rock Salt/Salt	1 tsp or as needed
Coriander Leaves	1 tbsp finely chopped

To Grind

Black Pepper/Milagu	1 tsp
Cumin Seeds/Jeeragam	1 tsp
Dry Red Chillies	1
Garlic Cloves	4
Coriander Seeds/Dhaniya	1 tsp
Tomato	1 [blanched]

For Frying

Ghee	1 tsp
Dried Neem Flower	1 tbsp

For Tempering

Ghee	1 tsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Asafoetida/Perungayam/Hing	¼ tsp
Curry Leaves/Karuvepillai	10-12

Preparation Time: 10 minutes                            Recipe Category: Lunch, Rasam Varieties

Cooking Time: 15 minutes                                    Recipe Cuisine: South Indian, Tamil Nadu    

Author: Priya Anandakumar

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

Dhuvadasi Rasam/Poricha Rasam

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam

Pomegranate Rasam/Madhulam Pazham Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi

SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala

Thoothuvalai Rasam/Thuthuvalai Rasam

Kalyana Rasam

Vendhaya Rasam/Fenugreek Seeds Rasam

Kollu Rasam/Horsegram Rasam

Veppam Poo Rasam/Neem Flower Rasam

Method

Heat one tsp of ghee in a pan, add the dried neem flower, fry  for 20-25 seconds and switch off the stove.

Soak the tamarind in 1 cup of water for about 10 minutes. Extract the tamarind juice and keep it aside.

Heat the water in a bowl and add tomato to it, let it come to rolling boil then switch off the stove. Cover it and keep it for 2 minutes, then peel the skin and keep it aside.

Add all the ingredients mentioned under “for grinding”, black pepper, cumin seeds, dry red chillies, dhaniya/coriander seeds, garlic cloves to the mixer and grind it coarsely.

Add the tomato to the same jar and grind it well, with little water.

Transfer the tamarind water to the kadai/vessel in which the rasam is to be made and heat it. Add salt and let it come to boil.

Add the ground tomato masala paste and turmeric powder to the tamarind water.  

After it comes to one boil, add the cooked dal along with dal water. Add 1 to 1 ½ cups of water and adjust the consistency at this stage.

Add the chopped cilantro/coriander leaves.

Allow the rasam to cook on low flame till it gets frothy on top and then switch off the stove.

Heat ghee in a pan, splutter mustard seeds, add cumin seeds, curry leaves, asafoetida and fry for about 20 seconds and switch off the stove.

Add the tempering to the rasam.

Finally add the fried neem flower along with ghee to the rasam.

Yes, delicious and healthy Neem Flower Rasam/Veppam Poo Rasam is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more simple and healthy Rasam Varieties from my kitchen.

Suggestions:

Adding thurdal/thuvaram paruppu is totally optional, but adding dal water makes it more tasty.

I have made this rasam using dried veppam poo/neem flower, when making it with fresh flower, remove the flowers from the stalk. Fry the neem flowers in ghee until they turn to golden brown color and then finally add it to the rasam.

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Have a great day and enjoy.

Until then I am signing off…