Vepampoo Rasam / வேப்பம்பூ ரசம்
Eating seasonal is something that we have always practised at home. There's nothing more nuanced than a rasam made with aged neem flowers. Watch amma teach me the intricacies behind making this rasam that has the most delectable aroma. Recipe text down below
Ingredients:
Vepam Poo / Neem flowers - 2 tbsp
Ghee - 2 tsp
Tempering:
Sesame oil - 1 tsp
Asafoetida - 1/2 tsp
Mustard - 1 tsp
Red chillies - 3 broken
Toor dhal - 1.5 tbsp
Rasam powder - 2 tsp
Salt
Turmeric powder - 1/2 tsp
Tamarind - size of medium lemon
Method:
Extract tamarind juice using 750 ml water.
Add turmeric, salt to the tamarind water and bring to a boil.
In a separate wok, heat sesame oil and fry asafoetida and temper with mustard seeds, red chillies and toor dhal. Cook until dhal turns golden brown.
Add this to the boiling tamarind extract. Make sure the raw smell of tamarind fades before you add this tempering.
Add rasam powder and let it boil.
In a wok, heat ghee. Once hot add the neem flowers and fry till black in colour.
Add the flowers over the boiling rasam.
Serve hot with rice.
Note:
Do not add tomatoes, garlic, curry/ coriander leaves in this rasam.
The older the Neem flowers are the more flavorful it is.
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