Vepampoo (Neem Flower) Rasam

How to make Vepampoo (Neem Flower) Rasam

            Vepam Poo Rasam/Neem flower Rasam is an aromatic rasam made using neem blossoms (also known as the Indian Lilac) & ghee which is usually prepared for Tamil Puthandu/New Year. Puthandu is the day of new beginnings. This day is celebrated by Tamilians with neem flowers and raw mangoes to symbolize growth and prosperity. Intake of the Neem flowers once in a month is highly recommended to cleanse our digestive system. This Tamilian recipe can be served along with Steamed Rice, Poriyal & Appalam/chips.

                I learned this recipe from my MIL and love the flavor of the neem flowers roasted in ghee which makes it super aromatic & satisfying. There are a few variations you can do in this recipe, see notes below. Check out my other Rasam Varieties too.

Ingredients:

Lemon sized, Tamarind - soak, strain & make tamarind extract 

Rasam powder -2 Tbsp

Salt to taste

Turmeric powder - 1/4 Tsp

For Tempering:

Mustard seeds - 1 Tsp

Curry leaves - 2 Sprigs

Asafoetida - a pinch
Ghee - 1 Tsp + 1 Tbsp
Picked, washed & dried, Neem flowers/ Vepampoo - 2 Tbsp

3 Dry Red Chilies, broken

Stovetop Directions:

• Heat the 1 tsp of Ghee & fry the Mustard seeds, Red Chilies, Asafoetida, Curry leaves. Add the remaining ghee, fry the Neem blossoms until dark brown, crisp & aromatic (but don't let it turn black).

•  In a different pan, heat the tamarind extract with Turmeric powder, Salt, Rasam powder & boil it just until it froths & turn off the heat.

• Finally add the tempered ingredients to the boiled tamarind mixture & serve hot, with a south Indian meal platter.

Notes:

• You can opt for the following in your recipe if you like - chopped tomatoes or cooked toor dal.
• You can omit rasam powder & increase chilies if you like too.
• Frying the neem flowers in ghee is to reduce the bitterness.

 Sharing this from my recipe diary in SriValli's CCC# 55: May - Week 4.

Red Grapes Rasam

How to make Red Grapes Rasam

               Do you shop in bulk? Or just have a bunch of these succulent berries on hand? May be, you are just looking for an exotic recipe, that you have never tried before. The 'Rasam' is a traditional & customary concoction in many South Indian homes, for lunch. Although, tomatoes are the commonly used fruit in this digestive broth, I decided to use the Grapes that I had, just too many of - Thanks to Costco! The juicy grapes add an exotic fruity flavor to the otherwise ordinary Rasam.

            The Grapes, impart a beautiful color & makes it sensationally sweet, (based on the color & quantity of the grapes added) which is what makes this Rasam unique. Since, there is no cooking of  lentils/pulses required in this recipe, you can prepare this in a jiffy. To give you a perception of what this would taste like, think of a Rasam prepared with a lump of jaggery. Not too sweet, just enough to balance the sourness of the tamarind other spices. So go ahead & give it shot!

Thippili Rasam

How to make Thippili Rasam/Long Pepper Soup

         With the holidays coming up, I had other things on my mind this week & had no clue as to what I was going to post for Valli's CCChallenge this weekend. Although, I did have a few posts in the draft; I wanted to make something different. Thanks to my MIL for suggesting this Rasam; after hearing my (mild, but annoying) cough. Whether it's just a tasty treat or a homemade cure for digestive problems or the common cold, I think we should value & preserve our family recipes & techniques, before it's too late. Don't get me wrong, I agree that the modern medicine has millions of concoctions for every ailment in the book; but sometimes, the homemade cure is all you need. Note the underlining here :)

          Thippili (Tamil), Pipara/Pipli (Hindi), also known as Long pepper (Piper longum) is a precious fruit known for the welfare of the digestive and the respiratory systems. These pungent, dried pepper fruits are filled with a myriad of medicinal benefits to our body. It's believed to help in digestion, act as an exceptional expectorant, increase memory & immunity, and strengthen the nervous system. Research Scientists at the Broad Institute and Massachusetts General Hospital have found that special compounds found in the Long pepper kill cancer cells. You can find more about Thippili on the wiki. Contrary to the name, this is not spicy as you might think (on your tongue), but you can feel the mild heat (think of cloves) down your throat. I found this recipe in a Meenakshi Ammal's cookbook, that my mom bought for me to save my future hubby, just before my wedding.