Veppam Poo Rasam is a delicious bitter rasam made of neem flowers which is mainly prepared for Tamil New Year. It is an ancient Tamilian recipe. The Neem flowers can be dried and stored for many months. Though neem flower has a bitter taste, this rasam will be very delicious and one will not feel the bitterness. The slightly bitter taste of the neem flower is well balanced with the sourness of the tamarind. It has a very pleasant appearance with the tiny flowers floating on top of the rasam.

Neem is well known for its medicinal properties. It is extensively used in Indian Ayurvedic as well as Unani medicine. Every part of the neem tree including bark, leaves, fruits, roots, flowers is beneficial to our health. Neem flower has many medicinal properties. The flowers are used in treating intestinal worms. They are said to purify blood and remove toxins from the body. It has the ability to improve the immune system. It also has cooling properties.

Ingredients for Veppam Poo Rasam:

•Tamarind - 1 small lime sized ball
•Dried Neem Flowers - 2 tsp
•Turmeric Powder -1/4 tsp
•Jaggery Powder -1/2 tsp
•Ghee -1 tsp
•Salt to taste

Ingredients for Seasoning:

•Ghee - 1 tsp
•Mustard Seeds - 3/4 tsp
•Curry Leaves - a spring
•Dry Red Chillies - 4
•Toor Dal - 1 tsp
•Asafoetida - a pinch

Ingredients for Garnishing:

•Coriander Leaves - 1 tbsp, finely chopped

Method:
1. Soak tamarind in 1 and 1/2 cup warm water and extract it juice. Discard the seeds.
2. Now boil the tamarind water on low flame until the raw flavour of the tamarind goes.
3. Then add 2 cups of water or thin dal water, jaggery and heat until froth starts forming at the top. Switch off the flame.
4. Heat 1 tsp of ghee, add mustard seeds. When it splutters, add the toor dal, dry red chillies, asafoetida, curry leaves and turmeric powder one by one and pour it over the rasam.
5. Heat another tsp of ghee and fry the neem flower on low flame until they turn reddish brown. Now add the fried neem flowers to the rasam.
6. Garnish with finely chopped coriander leaves.
7. Serve hot with steamed rice or just have it as a medicinal soup.

Notes for Veppam Poo Rasam:
Roast the neem flower carefully in medium flame until nice aroma rises. Do not boil after adding the neem flower. The rasam stays good for 2 days even, if kept refrigerated.

Related Articles
History of Indian Food
Food in Ancient India
Food in Vedic Period
Recipes in Vedic Period
Indian Food
Tamil Nadu
Tamil Cuisine