Veppam Poo Rasam Recipe

Cooking Directions

• STEP 1.Soak tamarind in warm water and extract the juice.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped tomatoes, turmeric powder, and rasam powder. Cook until tomatoes are soft.
• STEP 4.Add tamarind juice, salt, and jaggery. Bring it to a boil.
• STEP 5.Add neem flowers and simmer for a few minutes.
• STEP 6.Serve hot with rice and a side dish.

Cooking Tips

• You can adjust the quantity of neem flowers according to your preference for bitterness.
• If neem flowers are not available, you can substitute with neem leaves.
• Adding a pinch of asafoetida (hing) enhances the flavor of the rasam.

Storage and Serving

• Veppam poo rasam tastes best when served hot.
• You can store the leftovers in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.