Veppam Poo Rasam / Neem Flower Rasam
This is the season for Veppam poo. You can make veppampoo rasam only now. Alternatively you can dry veppampoo in the sun and store in a container. So that you can use it through out the year. As veppampoo is very good for health you can often make this recipe. For tamil new year as all the 6 tastes should be there. This recipe can be made for bitter taste out of the six tastes.
This is dried veppam poo picture.
Preparation time - 10 minutes
Cooking time - 20 minutes
Serves - 4
Ingredients:
Veppampoo - 1 tblsp
Tamarind - gooseberry size
Jaggery - ½ tsp
Salt - to taste
Turmeric - 2 pinch
To temper:
Ghee - 1 tsp
Mustard - 1 tsp
Red chilli - 4 to 5
Urad dal - ½ tsp
Tuvar dal - 1 tsp
Curry leaves - few
Asafoetida - ¼ tsp
Method:
Soak tamarind in 2 cups of water and extract the juice. Add salt, jaggery, turmeric in the tamarind juice and allow to boil until the raw smell goes. Heat Ghee in a tadka pan and add mustard, red chilli, urad dal, tuvar dal, curry leaves and asafoetida. When it crackles add to the rasam.
Dry roast veppampoo till nice aroma comes. Finally add roasted veppampoo to the rasam and switch off the the flame.
Serve with rice.
Notes:
Dry roast veppampoo in the sim flame or else it will burn.
Don’t boil rasam after adding veeppampoo.
If you want you can saute veppampoo in little ghee and add.
This is the season for Veppam poo. You can make veppampoo rasam only now. Alternatively you can dry veppampoo in the sun and store in a container. So that you can use it through out the year. As veppampoo is very good for health you can often make this recipe. For tamil new year as all the 6 tastes should be there. This recipe can be made for bitter taste out of the six tastes.
This is dried veppam poo picture.
Preparation time - 10 minutes
Cooking time - 20 minutes
Serves - 4
Ingredients:
Veppampoo - 1 tblsp
Tamarind - gooseberry size
Jaggery - ½ tsp
Salt - to taste
Turmeric - 2 pinch
To temper:
Ghee - 1 tsp
Mustard - 1 tsp
Red chilli - 4 to 5
Urad dal - ½ tsp
Tuvar dal - 1 tsp
Curry leaves - few
Asafoetida - ¼ tsp
Method:
Soak tamarind in 2 cups of water and extract the juice. Add salt, jaggery, turmeric in the tamarind juice and allow to boil until the raw smell goes. Heat Ghee in a tadka pan and add mustard, red chilli, urad dal, tuvar dal, curry leaves and asafoetida. When it crackles add to the rasam.
Dry roast veppampoo till nice aroma comes. Finally add roasted veppampoo to the rasam and switch off the the flame.
Serve with rice.
Notes:
Dry roast veppampoo in the sim flame or else it will burn.
Don’t boil rasam after adding veeppampoo.
If you want you can saute veppampoo in little ghee and add.
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