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5 from 4 votes

Veppam poo rasam

Neem flower rasam / Veppam poo rasam is one which I used to hate. Mom always insists to add some bitter taste in diet at least once in a week or month.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Indian


  • 1 tblsp Neem flower veppam poo
  • 1 tablespoon Tamarind Gooseberry sized
  • Salt
  • ½ teaspoon Sugar
  • teaspoon Turmeric optional

To Temper

  • 1 teaspoon Ghee
  • ½ teaspoon Mustard
  • 4 Red chillies
  • 1 teaspoon Urad dal
  • 1 teaspoon Toor dal
  • 1 sprig Curry leaves
  • teaspoon Asafoetida


  • Soak tamarind in ½ cup hot water for 30 mins. Extract tamarind juice, keep aside. That is mash well with your hands and strain the juice.
  • Heat a pan and roast the neem flower until u can smell a nice aroma and turns deep red. Do it in medium or low flame. Keep aside.
  • Add ghee in the pan and temper with the items given under ‘To temper’ table. Add the tamarind extract, salt, sugar and turmeric.
  • Bring to boil. Switch off the stove and add the roasted neem flower and mix well.


  • Roast the neem flower carefully in medium flame until nice aroma rises.
  • Do not boil after adding the neem flower.
  • Stays good for 2 days even, if kept refrigerated!