Veppam poo rasam (neem flower rasam)


Tamarind (puli) - size of lemon
Red chilly - 4
Asafoetida (perungaayam) - 1/4 teaspoon
Salt - For taste
Neem flower - 2 teaspoon
Sunflower oil - 2 spoon


  1. Prepare tamarind water by squeezing and mixing the tamarind in 2 tumblers of water
  2. Add salt, asafoetida to the tamarind water and heat it in a vessel for 10 minutes.
  3. Turn off the stove
  4. Heat sunflower oil in a separate pan and add neem flower, mustard and red chilly. Fry it till they turn black. Add 1/2 tumbler water in this pan and stir. Transfer this to the above vessel and mix.


  1. This came out very well as used to be prepared by my amma.. thanks

  2. I can't imagine how simple yet worked out perfectly.. best

  3. Use nallennai or Gingelly oil instead tastes authentic