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Nov 1, 2011

Neem Sathuamuthu- Veepampoo Rasam


Neem Rasam




Neem Flower
All parts of neem tree (the sacred tree of Hindu religion) have medicinal value. Neem flowers are known for improving digestive health and are used in Indian cooking. Neem flowers are available in fresh, dry or powder form. They are roasted, boiled and fried for use in sauces and rice dishes. Neem honey, also used in cooking, is extracted from neem flowers.
In my sister’s home, she has a Neem tree at her house. My mom used to collect the flowers, wash it, dry it in the sunlight and store for future use.
This Neem rasam is slightly bitter in taste, but it is very good for health.
Ingredients:
Tomatoes chopped                     – ½ cup
Tamarind extracts water               – ½ cup
Turmeric Powder                          – 1 pinch
Salt                                               to taste
For the Rasam powder:
Roast; coarsely grind the following into a powder.
Pepper                                          – 1/2 tbsp
Cumin seeds                                   – 1/4 tbsp
Coriander seeds                               – 1/2 tsp
Red chilies                                        – 2no
Seasonings:
Ghee                                               – 2 tbsp, 
Coriander and Curry Leaves
Mustard                                              1/4tsp.
Asafetida                                             ½ tsp
Dried Neem flower                                  – 3 tbsp
Method:
  • Soak tamarind in hot water and extract the juice. Boil together with chopped tomatoes, turmeric, rasam   powder and salt. Let it boil for few minutes.
  • In another pan, add 1 tbsp of ghee and fry the seasonings and mix with rasam.
  • Take a tbsp of ghee and fry the dried neem flower (vepampoo) until dark brown and crispy.
  • Add this in the hot rasam and mix well, add chopped coriander leaves, tomato pieces and mix well.
  • Now, rich aroma of Vepampoo Sathuamuthu invites all to dining table.
  • It tastes divine, when it is served with hot ghee and white rice and fire roasted pappad.


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