Tamil Nadu

Veppampoo rasam

Name: Veppampoo rasam
Total time: 25 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: Tamarind, lemon sized ball, soaked; 3 cups water; 1/4 tsp turmeric (ground turmeric); 1 tsp salt; 2 tsp jaggery; 1 tsp rasam powder; 2 tbsp cooked and mashed (optional) toor dal (split pigeon peas); 1 tbsp ghee; 1 tbsp dried neem flowers neem flowers; 1/2 tsp mustard seeds; 1 dried red chilli; a pinch asafoetida; a sprig curry leaves; 1/2 tsp crushed black pepper

Neem flowers fried in ghee meet tamarind and jaggery. Bitter, sweet, sour: a new year in one bowl.

25 minTime

2 gProtein each

mildSpice

Bitter and sweet2 chapters · 1 min read

Make it your way

Grandma's wayTamarind rasam with jaggery, finished with neem flowers fried in ghee.

The original

92kcalsame

2 gproteinsame

2 gfibresame

25minutessame

Veppampoo rasam.

Per serving, worked out from the ingredient table.

Ingredients

Tamarindlemon sized ball, soaked

Water3 cups

Turmeric (ground turmeric)¼ tsp

Salt1 tsp

Jaggery2 tsp

Rasam powder1 tsp

Toor dal (split pigeon peas)2 tbsp, cooked and mashed (optional)

Ghee1 tbsp

Neem flowers1 tbsp dried neem flowers

Mustard seeds½ tsp

Dried red chilli1

Asafoetidaa pinch

Curry leavesa sprig

Black pepper½ tsp, crushed

Method

4 steps

1Simmer tamarind water with turmeric, salt, jaggery and rasam powder for 8 minutes.
2Add the mashed dal and water if needed and bring just to a froth.
3In ghee, fry the neem flowers on low until dark golden. Keep aside.
4In the same ghee, crackle mustard, chilli, asafoetida, curry leaves and pepper. Pour over the rasam and top with the fried flowers.

Serve it like this

Serve hot over rice with a little ghee, scattering a few fried neem flowers on top. A plain poriyal and appalam alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Veppampoo rasam

Neem flowers fried in ghee meet tamarind and jaggery. Bitter, sweet, sour: a new year in one bowl.

25 minTime

2 gProtein each

mildSpice

Bitter and sweet2 chapters · 1 min read

Make it your way

Grandma's wayTamarind rasam with jaggery, finished with neem flowers fried in ghee.

The original

92kcalsame

2 gproteinsame

2 gfibresame

25minutessame

Veppampoo rasam.

Per serving, worked out from the ingredient table.

Ingredients

Tamarindlemon sized ball, soaked

Water3 cups

Turmeric (ground turmeric)¼ tsp

Salt1 tsp

Jaggery2 tsp

Rasam powder1 tsp

Toor dal (split pigeon peas)2 tbsp, cooked and mashed (optional)

Ghee1 tbsp

Neem flowers1 tbsp dried neem flowers

Mustard seeds½ tsp

Dried red chilli1

Asafoetidaa pinch

Curry leavesa sprig

Black pepper½ tsp, crushed

Method

4 steps

1Simmer tamarind water with turmeric, salt, jaggery and rasam powder for 8 minutes.
2Add the mashed dal and water if needed and bring just to a froth.
3In ghee, fry the neem flowers on low until dark golden. Keep aside.
4In the same ghee, crackle mustard, chilli, asafoetida, curry leaves and pepper. Pour over the rasam and top with the fried flowers.

Serve it like this

Serve hot over rice with a little ghee, scattering a few fried neem flowers on top. A plain poriyal and appalam alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Veppampoo rasam

Make it your way

Ingredients

Method

Veppampoo rasam

Make it your way

Ingredients

Method

Make it a meal