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Veepampoo Rasam ( Neemflower Rasam)

Jun 23, 2020

  • Serves:

Why you should make this recipe:

Special recipe from my grand ma. when ever we visit her during summer holidays, she make this for us.  Neem flower if eaten is quite bitter, however I don’t even feel the bitterness in this neemflower rasam. 

It is a very good immune booster for summer.


  • Tamarind – small gooseberry sized ball
  • Neem flowers – 2 tsp
  • Turmeric powder -1/4 tsp
  • Small onion – 4 pieces
  • Gingelly oil – 1 tsp
  • Mustard seeds – 3/4 tsp
  • Hing – 1/4 tsp
  • Rock – Salt to taste

For grinding:

  • Red chillies – 3 nos
  • Tomato small – 1 no
  • Cumin seeds – ½ tsp
  • Curry leaves – a spring
  • Pepper – ½ tsp
  • Garlic cloves – 10 clove


  • Soak tamarind in 2 cup of warm water for 10 minutes. Extract the juice and discard the pulp. Add turmeric powder and salt salt to taste and mix
  • In a blender, grind all the ingredients given for grinding.
  • Peel and crush the small onions and keep a side
  • In a heavy bottomed vessel, add oil and once the oil is hot add mustard seeds and crushed onions in it.
  • Once the onion is cooked add blended masala to continue to saute
  • Now crush the small tomato add it with the mixture along with neemflower and cook until tomato is cooked
  • Add Tamarind water and hing to it and mix, simmer the stove
  • When rasam start to boil add the coriander, simmer for minute and turn off the stove.

In this Recipe

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