Veepampoo Rasam ( Neemflower Rasam)

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.

Ingredients

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

Method

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.