FOOD OF THE MEDICINAL GODS
My earlier post on Tomato Rasam introduces the humble healing broth of South Indian homes. This South Indian classic plays a supereminent role amongst culinary beasts in traditional Madras Samayal, such as the Sambar or Kootu. Very similar to a 5-spice pho, this simple rasam recipe in Tamil Nadu is a medicinal wand that can flick away any cold through its peppery goodness. Essentially, it is the food of the medicinal gods!
100S OF VARIATIONS
There are brilliant variations of this recipe. Think of Rasam like a math equation, and it becomes so easy to put together. Sour + Spice = Rasam. You can make rasam with literally any ingredient as long as you make up for the sour and spice element. I have experimented with sour strawberries in the past, and the berry concoction was as heartwarming as the original!
MOTHER OF ALL MEDICINAL TREES
In sync with the medicinal theme of rasam, a lot of the traditional recipes try to imbibe healing qualities in each rasam. One such recipe that is a subtle version is the Veppampoo Rasam. This rasam is typically made at the onset of Indian summers when the blooms of the Neem tree make their first appearance. In Ayurveda, the Neem tree is considered the mother of all medicinal trees, able to cure all ailments.
WHAT IS VEPPAMPOO?
Veppampoo literally translates to Neem Flower. The neem flowers boast an intense scent reminiscent of jasmine flowers with an ambient woodsy note. These flowers, when dried, become softer in fragrance while retaining a mild bittersweet flavor. These bittersweet neem flowers don’t have a sour note in their delicate petals. The dried florals are infused with the striking tang of tamarind pulp and finished with a fistful of the deep brown sugar-like sweetness of jaggery to balance the bitterness of the flowers. This makes for the wonderfully mild and beautiful Veppampoo Rasam.
MAKE YOUR OWN HOMEMADE RASAM POWDER
I make the Veppampoo Rasam with homemade rasam powder. This rasam powder uses a very specific set of spices to compliment the bittersweet neem flowers. It is versatile to use in many curries and stir-fry recipes. Definitely a keeper in your list of dinner recipes in Tamil Nadu.
You can buy the dried Neem flowers at your local Indian grocer or on Amazon.
Veppampoo Rasam
Equipment
- medium-sized pot
Ingredients
- 2 tbsp Dried Neem Flowers
- 1 inch Ginger smashed
- 1/2 tsp Turmeric
- 1-2 tsp Rasam Powder
- 2 tbsp Jaggery Powder
- 1 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
For Tamarind Paste
- 2-3 tsp Dry Tamarind
- 2 cups Lukewarm Water
For 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 it turns brown.
- Add the dried neem flowers and sauté for a couple of seconds.
- Make a 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 the smashed ginger, sliced green chilli, salt, turmeric and rasam powder.
- Strain the pulpy tamarind 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 curry leaves. Pour this immediately on top of the rasam.
- Finish by adding jaggery. Garnish with chopped cilantro.
Optional: I like to add 1/2 cup cooked toor dal to the boiling rasam. Let it simmer for 5 mins before adding the spiced drizzle.
Copy and print the below recipe cards to add to your collection!
Serve this rasam over steaming hot rice and fried appalams!