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Veppam Poo Rasam (Neem Flower Rasam) Recipe

Veppam Poo Rasam (Neem Flower Rasam) is a popular Indian Curries
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 1 - small Lemon size Tamarind
  • Salt to taste
  • 3 tsp - rasam powder
  • 1/4 tsp - Hing
  • Curry leaves
  • For Seasoning:
  • 1 tsp - Ghee
  • Veppampoo (neem flower)
  • 1 tsp - Mustard Seeds
  • 1 - Red Chilli
  • How to Make Veppam Poo Rasam (Neem Flower Rasam):

    1. Soak the tamarind in water and extract the juice and keep it aside.
    2. In a pan, pour the tamarind water and add salt, rasam powder, hing and stir it well.
    3. Boil the above ingredients by keeping the flame in medium low till the raw smell of rasam powder goes off.
    4. In a separate pan, heat some ghee and add mustard seeds, when the mustard seeds begins to sputter, add broken red chilli and veppampoo (neem flower) and fry until it turns brown in colour.
    5. Add these fried ingredients to the Boiled rasam and remove the rasam from the flame.
    6. Now the Veppampoo Rasam (Neem flower Rasam) is ready to serve with hot rice.
    7. It's always better to eat this rasam after few minutes of cooking, so that the aroma of neem flower mixes with the rasam.
    8. Recipe courtesy: Subbu's Kitchen.


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