Veppam poo rasam (neem flower rasam)

Ingredients


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


Preparation


  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.

4 comments:

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

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

    ReplyDelete
  3. Use nallennai or Gingelly oil instead tastes authentic
    -Ramanujam

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  4. Awesome tastes &smells like my mom's rasam thank u

    ReplyDelete