Veppampoo Rasam
The bittersweet neem flowers, sweet tang of tamarind, and deep brown sugar-like sweetness of jaggery in a heartwarming brew.
Servings 4 servings
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.