Recipe : Neem Flower (Veppampoo) Rasam
This is one of the important dish in Tamilnadu during the Tamil New Year's day. I have given here the methodology as per my granny's way. This healthy Rasam should be one of the favorite dish in the coming New year's dishes....
Ingredients :
Tomato - 2
Tamarind paste - 1 tsp (or small lemon sized tamarind)
Turmeric powder
Salt to taste
Rasam powder - 2 tsp.
Toor dal - 2 tbsp (cooked)
Vepampoo(Neem Flower) - 1 Tbsp
Tomato - 2
Tamarind paste - 1 tsp (or small lemon sized tamarind)
Turmeric powder
Salt to taste
Rasam powder - 2 tsp.
Toor dal - 2 tbsp (cooked)
Vepampoo(Neem Flower) - 1 Tbsp
For Seasoning:
Oil or Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - 1 pinch
fresh coriander leaves - 1 tbsp
Curry leaves - 10 leaves.
Oil or Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - 1 pinch
fresh coriander leaves - 1 tbsp
Curry leaves - 10 leaves.
Method of preparation :-
In a pan, add a cup of water to cut tomatoes, mix the tamarind paste. Add turmeric powder, rasam powder and salt to it. Let it cook/boil for about 10 minutes. Now add the toor dal and another cup of water to it. When the rasam starts emitting a very good aroma, turn off the stove. In a small pan, pre-heat the oil/ghee, add mustard seed, when seeds start splutter, add Vepampoo, fenugreek seeds and asafoetida and curry leaves to it. Pour it in the rasam. Garnish it with fresh coriander leaves. Its always better to eat this Rasam after few minutes of cooking, so that the aroma of Neem flower mix with rasam. This is a traditional dish on new year's eve. Serves 4 people.
In a pan, add a cup of water to cut tomatoes, mix the tamarind paste. Add turmeric powder, rasam powder and salt to it. Let it cook/boil for about 10 minutes. Now add the toor dal and another cup of water to it. When the rasam starts emitting a very good aroma, turn off the stove. In a small pan, pre-heat the oil/ghee, add mustard seed, when seeds start splutter, add Vepampoo, fenugreek seeds and asafoetida and curry leaves to it. Pour it in the rasam. Garnish it with fresh coriander leaves. Its always better to eat this Rasam after few minutes of cooking, so that the aroma of Neem flower mix with rasam. This is a traditional dish on new year's eve. Serves 4 people.
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