Veppampoo Rasam recipe from Tamil Nadu that combines bittersweet neem flowers, sour notes of tamarind, and deep jaggery sweetness
Total Time:14 minutes
Yield:4 servings
Ingredients
2 tbsp Dried Neem Flowers
1 inch Ginger (crushed in a mortar and pestle)
1/2 tsp Turmeric
1-2 tsp Rasam Powder
2 tbsp Jaggery Powder
1-4 Green Chilly (slit)
1/2 – 1 cup Water
1 tsp Oil
1 tsp Cumin Seeds
2 tbsp Cilantro Leaves (chopped)
Coarse Sea Salt (to taste )
To Make the Tamarind Paste
2-3 tsp Dry Tamarind
2 cups Lukewarm Water
To Make the Spiced Drizzle
1 tbsp Ghee
1/4 tsp Asafetida
1 tsp Mustard Seeds
8-10 Curry Leaves
Instructions
In a medium saucepan, add 1 tsp oil. When the oil is hot, add cumin seeds and cook until they turn brown and fragrant.
Add the dried neem flowers and sauté for a couple of seconds.
In a separate bowl, make the tamarind paste by adding a large piece of dry tamarind to 2 cups of lukewarm water. Optionally, you can substitute with 1 tbsp store-bought tamarind paste and 2 cups of water.
Add crushed ginger, sliced green chillies, salt, turmeric, and rasam powder. Sauté for 1 minute.
Strain the pulpy tamarind water along with 1 cup of water into the pan. Let this broth boil for 10-15 mins.
In a separate small pan, add 1 tbsp ghee/oil. Add the mustard seeds. When they start popping, add the hing and curry leaves. Pour this immediately on top of the rasam.
Finish by adding jaggery and stir to combine. Garnish with chopped cilantro.
Notes
Increase chilies as per personal heat preference.
Go heavier on the jaggery if the flowers are too bitter.
Optional – To add more body to the rasam, you can add 1/2 cup cooked toor dal to the boiling rasam. Let it simmer for 5 mins before adding the spiced drizzle. Adjust water accordingly to the preferred consistency.
