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    Home » Blogging Marathon » Vepampoo Rasam | Dried Neem Flower Rasam

    Vepampoo Rasam | Dried Neem Flower Rasam

    Posted on April 26, 2016 · Last Updated on August 14, 2019 · By Srividhya G · 32 Comments

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    Vepampoo or Dried neem flowers are known for their health benefits. This is a very mild rasam and prepared similar to goddu rasam and tempered with dried neem leaves in the end. It is a mix between paruppu rasam and goddu rasam; this rasam uses cooked toor dal water instead of mashed toor dal itself. This is a mild soup and great a rice accompaniment too.

    I have already explained about the benefits of neem in my vepampoo sadam post. Neem tree is genuinely an Akshaya Patra (inexhaustible vessel err tree) of medicines. Also, I have mentioned this many times on my blog. My favorite recipe is rasam, and I can drink gallons of rasam any time.:-) In my TN cuisine journey how can I skip rasam? In the letter V, there were zillion options, but I made up my mind to prepare this Vepampoo rasam for sure. Here is the rasam served traditionally in the eiyachombu or eeya sombu or eiya patram. I never knew these vessels were so costly. Mom sold hers and my grandma’s (Even then we had to pay a lot) and got it from Kumbakonam. :-) I don’t cook directly in these but transfer the hot rasam to this vessel, and that enhances the flavor.

    VepampooRasam

    This rasam can be prepared without rasam podi also, and there are many ways to make this rasam. The “cook and see” book by Meenakshi Ammal has three variations to this rasam. But today I am posting our family recipe that I got from my mom. It is not too bitter, and at the same time, you can taste the dried neem flowers also. A perfect soup during winters and of course this is one of the quick home remedies for stomach ailments.

    NeemFlowersRasam

    Here is V for Vepampoo Rasam,

    Ingredients:

    • Vepampoo / Dried Neem Flowers – 2 tsps
    • Salt – 1.5 tsps
    • Red Chilly – 2
    • Cooked Toor Dal water – 1.5 cups
    • Water – 1.5 cups (1 cup for tamarind extract)
    • Rasam powder – ½ tsp
    • Curry leaves – 1 strand
    • Turmeric Powder – ½ tsp
    • Tamarind Paste – 2 tsps (1 cup of tamarind juice extracted by soaked a small gooseberry sized tamarind)
    • For tempering
    • Toor Dal – 1 tsp
    • Mustard Seeds – 1 tsp
    • Cumin Seeds – 1 tsp
    • Ghee or Oil – 2 tsps

    Prep Work:  Cooked Toor Dal Water

    • I pressure cooked ½ cup of toor dal with 4 cups of water and with a pinch of turmeric powder. Before mashing the dal, I drained and saved about 1.5 cups of dal water for this rasam. The mashed dal, of course, went for sambar :-)
    • Mix the tamarind paste in 1 cup of water and set aside. If using tamarind, soak in water and extract the juice.

    Method:

    • Take a heavy bottomed vessel or pan in which you are going to prepare the rasam and add the tamarind water + ½  cup of water.
    • Add salt, turmeric powder, rasam powder, salt, curry leaves and red chilies and mix well.

    VepampooRasamStep1

    • Now heat this in medium flame and let it simmer.
    • Once it starts to boil, add the dal water and mix well.
    • Let it simmer again till forms the froth on top.
    • Once the froth forms, turn off the heat.

    VepampooRasamStep2

    • In a separate tadka pan, add ghee.
    • Once the ghee is hot, add the toor dal, cumin seeds, mustard seeds and the dried neem flowers.
    • Roast them for a couple of minutes. The neem flowers should brown a bit.

    VepamPooRasamStep3

    • Now add this to the rasam and mix well. Here is the rasam in the eeya patram/sombu.

    DriedNeemflowerRasam

    Notes:

    • Adjust the rasam powder according to your taste. This is comparatively mild rasam.
    • You can add more neem flowers and also add about ¼ tsp while adding the rasam powder.
    • You can also add red chilly while tempering.
    • As toor dal plays a significant role in providing the protein, you can add mashed dal also. In that case, increase the rasam powder and even dried neem flowers to 3 tsps.
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    5 from 2 votes

    Vepampoo Rasam | Dried Neem Flower Rasam

    Vepampoo Rasam is a very mild rasam and prepared similar to goddu rasam and tempered with dried neem leaves in the end. It is a mix between paruppu rasam and goddu rasam; this uses cooked toor dal water instead of mashed toor dal itself.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course, rice accompaniment
    Cuisine: South Indian
    Calories:
    Author: Srividhya G

    Ingredients

    • Vepampoo / Dried Neem Flowers - 2 tsps
    • Salt – 1.5 tsps
    • Red Chilly - 2
    • Cooked Toor Dal water - 1.5 cups
    • Water - 1.5 cups 1 cup for tamarind extract
    • Rasam powder - ½ tsp
    • Curry leaves – 1 strand
    • Turmeric Powder – ½ tsp
    • Tamarind Paste - 2 tsps 1 cup of tamarind juice extracted by soaked a small gooseberry sized tamarind
    • For tempering
    • Toor Dal – 1 tsp
    • Mustard Seeds – 1 tsp
    • Cumin Seeds – 1 tsp
    • Ghee or Oil – 2 tsps

    Instructions

    • Prep Work: Cooked Toor Dal Water
    • I pressure cooked ½ cup of toor dal with 4 cups of water and with a pinch of turmeric powder. Before mashing the dal, I drained and saved about 1.5 cups of dal water for this rasam. The mashed dal, of course, went for sambar :-)
    • Mix the tamarind paste in 1 cup of water and set aside. If using tamarind, soak in water and extract the juice.

    Method

    • Take a heavy bottomed vessel or pan in which you are going to prepare the rasam and add the tamarind water + ½ cup of water.
    • Add salt, turmeric powder, rasam powder, salt, curry leaves and red chilies and mix well.
    • Now heat this over medium heat.
    • Once it starts to boil, add the dal water and mix well.
    • Let it simmer again till forms the froth on top.
    • Once the froth forms, turn off the heat.
    • In a separate tadka pan, add ghee.
    • Once the ghee is hot, add the toor dal, cumin seeds, mustard seeds and the dried neem flowers.
    • Roast them for couple of minutes. The neem flowers should brown a bit.
    • Now add this to the rasam and mix well.

    Notes

    • Adjust the rasam powder according to your taste. This is comparatively mild rasam.
    • You can add more neem flowers and also add about ¼ tsp while adding the rasam powder.
    • You can also add red chilly while tempering.
    • As toor dal plays a major role in providing the protein, you can add mashed dal also. In that case, increase the rasam powder and also dried neem flowers to 3 tsps.

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    That’s it. Yummy and healthy dried neem flower rasam is ready. Serve hot with rice and curry.

     

    BM#63  A-ZChallengeBadge
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

    [inlinkz_linkup id=601076 mode=1]

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    Filed Under: Blogging Marathon, Rasam Recipes Tagged With: A-Z Challenge, Blogging Marathon, dried neem flower rasam, How to prepared vepampoo rasam, rasam varieties, vepampoo rasam

    Reader Interactions

    Comments

    1. Suji shekar says

      March 28, 2020 at 3:47 pm

      5 stars

      Made this yummy rasam and it was very tasty. Thank you for your delicious and precise ingredient measurements. Tried your horsegram dhal rasam too and was also very tasty and healthy.

      Reply
      • Srividhya G says

        March 28, 2020 at 6:51 pm

        Thanks. I m so glad you liked it ?

        Reply
    2. Smruti | Herbivore Cucina says

      May 05, 2016 at 3:11 pm

      I have never used neem flowers. Lovely to see all the variations in rasam you have!

      Reply
      • Srividhya G says

        May 06, 2016 at 8:02 am

        Thanks a lot. :-)

        Reply
    3. sapana behl says

      May 04, 2016 at 2:58 pm

      You guys have so many variations of rasam na.Lovely

      Reply
      • Srividhya G says

        May 04, 2016 at 5:46 pm

        Yeah very true. thanks a lot Sapana.

        Reply
    4. Pavani says

      May 03, 2016 at 1:32 pm

      What an interesting and nutritious rasma with neem flowers. I’ve never tried cooking with neem and this sounds just perfect.

      Reply
      • Srividhya G says

        May 04, 2016 at 9:52 am

        :-) Thanks

        Reply
    5. Amara says

      April 30, 2016 at 3:42 am

      Never tried the neem flower other than for Ugadi pachhadi. Your rasam is tempting me to try it especially with all the health benefits.

      Reply
      • Srividhya G says

        April 30, 2016 at 11:34 pm

        Thanks Amara. Please do try. :-)

        Reply
    6. shoma abhyankar says

      April 28, 2016 at 6:19 am

      This is new to me..haven’t ever tasted it. Just when i am trying to learn how to make basic rasam…here comes neem, pineapple and wateelon ones.

      Reply
      • Srividhya G says

        April 28, 2016 at 8:20 am

        Hi.. Welcome to my space.. :-) Once you get the hang of the basic one, rest all is simple. All we do is add the purees or some changes in tadka. :-)

        Reply
    7. harini says

      April 27, 2016 at 6:24 pm

      Healthy sounding rasam. Never used neem leaves other than for Ugadi Pachadi.

      Reply
      • Srividhya G says

        April 27, 2016 at 7:38 pm

        he he.. Neem flowers can be used in rice, rasam and for pachadi also.. :-) Please do try when you get a chance Harini.

        Reply
    8. Gayathri Kumar says

      April 27, 2016 at 3:50 am

      This rasam sounds absolutely delicious Vidhya. Need to try..

      Reply
      • Srividhya G says

        April 27, 2016 at 8:01 am

        Thanks Gayathri.

        Reply
    9. CHCooks says

      April 27, 2016 at 1:19 am

      I have never tasted vepam poo rasam before and your recipe is just making me drool :)

      Reply
      • Srividhya G says

        April 27, 2016 at 8:06 am

        Thanks CH :-) Its similar to regular rasam just with the dried neem flowers tadka. Please do try. :-)

        Reply
    10. Srivalli says

      April 26, 2016 at 11:51 pm

      Never made use of these leaves, though read about it so much..such a healthy rasam..

      Reply
      • Srividhya G says

        April 27, 2016 at 8:07 am

        Thanks a lot Valli.

        Reply
    11. Nish Kitchen says

      April 26, 2016 at 7:30 pm

      I always make rasam, but never knew neem flowers are a great addition. Definitely trying this recipe!

      Reply
      • Srividhya G says

        April 27, 2016 at 8:08 am

        Thanks a lot Nish. Please do try.

        Reply
    12. Suma Gandlur says

      April 26, 2016 at 1:45 pm

      I used to fish out neem flowers from even Ugadi pachadi. I have heard about this healthy rasam before but have never cooked it.

      Reply
      • Srividhya G says

        April 27, 2016 at 8:11 am

        Please try suma.. I tastes good along with rasam and you will get acquired to the taste. Thanks

        Reply
    13. Priya Suresh says

      April 26, 2016 at 10:33 am

      I always to make this rasam and even i have packed a small bag of dried neem flower from India, but to yet to give a try to this rasam,now you are tempting me, have to plan now.

      Reply
      • Srividhya G says

        April 26, 2016 at 1:26 pm

        Please do try priya. Its very soothing and yummy.

        Reply
    14. Vaishali Sabnani says

      April 26, 2016 at 10:15 am

      Neem in rasam sounds new to me, I would be so hesitant trying such thing..mental blocks !..but I am sure this one will be a healthy one.

      Reply
      • Srividhya G says

        April 26, 2016 at 1:25 pm

        I agree about the mental blocks. As dried neem flowers are part of our cooking, it us used just liked another ingredient. :-) Please do try when you a get a chance.

        Reply
    15. Bharani says

      April 26, 2016 at 10:04 am

      Husband loves vepampoo….I had heard about this rasam now will make it soon….

      Reply
      • Srividhya G says

        April 26, 2016 at 1:22 pm

        Thanks a lot Bharani. Please do try and let me know how you liked it.

        Reply
    16. usha says

      April 26, 2016 at 8:43 am

      Except in Ugadi pachadi, I never eaten vepa puvvu. Rasam with neem flowers sounds and looks delicious.

      Reply
      • Srividhya G says

        April 26, 2016 at 1:19 pm

        Thanks a lot Usha. This is very soothing and comforting.

        Reply

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