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.

Hyderabadi Colocasia/Arbi Roast

How to make Hyderabadi Colocasia/Arbi Roast (Fried & No fry method)

                      

            Colocasia, Arbi, Taro, Seppankizhangu are just a few ways to call this tasty tuber. This is an easy and delicious side with masala coated cubes of Arbi. Although this recipe calls for frying the colocasia, scroll down all the way to see the no-fry method using the same ingredients for a low-calorie version without compromising on flavor. This Nawabi cuisine recipe is from chef Venkatesh Bhatt. I have given his exact recipe as well as my version of the low-calorie, no fry recipe here. You can try both versions or just pick your style & go with it. 

Ingredients:

4 to 6 whole Seppankizhangu/Colocasia

2 slit green chilies

Coriander powder - 1/2 Tbsp

Turmeric powder - 1/4 Tbsp

Chili powder - 3/4 Tsp

Tamarind water - 1/4 Cup

Salt to taste

Cumin seeds/Jeera - 1/2 Tsp

Garam masala powder - 1/2 Tsp

Ghee/Clarified butter - 2 Tsp

Oil - as needed

Chopped Coriander leaves - for garnish

Stovetop Directions:

• Boil colocasia immersed in water for 15 minutes or pressure cook for two whistles. Let cool, peel the skin & make cubes of the desired size.
• Fry the colocasia cubes in hot oil until crisp & forms a golden brown crust. Remove from oil onto an absorbent paper.

• Heat 2 Tbsp of oil on medium heat in another pan, add cumin seeds, green chilies, coriander powder, chili powder, turmeric powder, garam masala powder and saute until the raw smells disappear. Now add the tamarind water, let simmer until it is cooked & thickened. Finally, add the fried colocasia give it a toss, drizzle some ghee & let roast (opened) for a few minutes on low heat.

• Remove from heat & garnish with chopped coriander leaves. Serve with your favorite meal platter & enjoy.

No-Fry Arbi Roast Method -

• For the low-calorie (no fry) version of the recipe - Boil/cook the colocasia until soft, peel & cube into medium pieces. Skip the frying part. Heat 3 tbsp of oil in a pan, add cumin seeds, chopped onion (optional), coriander powder, chili powder, turmeric powder, garam masala powder and saute until the raw smells disappear. Now add the tamarind water, let simmer until it is cooked & thickened. Finally, add the cubed colocasia give it a toss, drizzle some ghee & let roast (opened) for a few minutes on low heat. Remove from heat & garnish with chopped coriander leaves. Serve with your favorite meal platter & enjoy.

           Sharing this recipe with my fellow bloggers at Valli's CCC# 55: May Week 3. Do check out the other recipes at CCC.