This mild and aromatic dried neem flower (vepampoo) rasam is both soothing and comforting, with a step-by-step guide to help you prepare it effortlessly. Unlike traditional spicy rasams, this one is gentle on the palate while retaining the goodness of neem flowers.
Why neem flowers?
Dried neem flowers, known for their numerous health benefits, add a subtle bitterness without overpowering the dish. This rasam closely resembles paruppu rasam but contains less toor dal and rasam powder. A portion of the neem flowers is simmered with the rasam, while the rest is used during tempering, enhancing its flavor without making it too bitter. You may notice a mild bitterness when biting into the flowers, but it blends well with the dish. This rasam can be enjoyed as a soup or paired with rice.
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The wonder of neem
Neem is often called an “Akshaya Patra” (inexhaustible source) of medicinal benefits. Different parts of the neem tree—including its leaves, flowers, and seeds—have been used in traditional medicine for centuries. As highlighted by discoverneem.com, “About 75% of Ayurvedic remedies contain neem in some form! In India, the neem tree is fondly referred to as ‘the village pharmacy’ due to its extensive healing properties.”
I completely agree! Growing up, I regularly consumed tender neem leaves, which help cleanse the stomach. Neem twigs were traditionally used as toothbrushes, while neem leaves were ground into pastes for skin care and hair care. And neem oil, known for its cooling properties, is also used to relieve stomach ailments.
Neem flowers, in particular, are valued for aiding digestion. I always keep a stock of dried neem flowers on hand and recently brought back two large packs from India. Since they have a long shelf life, they are an excellent pantry staple.
Ingredients required
For the rasam base, you will need toor dal and water for cooking the dal and more. Along with that, we need tamarind paste, rasam powder, turmeric powder, salt, dried red chilies, and curry leaves. We also need 2¼ teaspoons of dried neem flowers (divided: 2 teaspoons for simmering and ¼ teaspoon for the base).
For tempering, we need oil or ghee and mustard seeds, toor dal, cumin seeds, and neem flowers.
Please check the recipe card for exact measurements.
Variations
This rasam can be prepared without rasam powder, and there are multiple variations of the recipe. The famous Cook and See book by Meenakshi Ammal describes three different ways to make it. Today, I’m sharing my family’s version, passed down from my mother. It has just the right balance of bitterness while highlighting the unique flavor of neem flowers. This rasam is perfect for cold weather and also serves as a quick home remedy for stomach ailments. If you’d like, you can enhance the flavor by adding a couple of crushed garlic cloves.
Dietary specifications
This vepampoo rasam is,
- Vegetarian ✅
- Vegan-Friendly ✅ (Use oil instead of ghee for tempering)
- Gluten-Free ✅ (Does not contain any gluten-based ingredients)
- Dairy-Free ✅ (When made with oil instead of ghee)
- Nut-Free ✅ (No nuts or nut-based ingredients)
- Low-Calorie ✅ (Light and easy to digest)
- High in Digestive Benefits ✅ (Neem flowers aid digestion and have antibacterial properties)
- Anti-Inflammatory ✅ (Contains turmeric and neem, known for their medicinal properties)
You can refrigerate this rasam for upto 3 days and I have never tried freezing the rasam.
How to make vepampoo rasam
- Pressure cook 2 tbsp of toor dal with 1 cup of water, ½ tsp turmeric powder, and a few drops of oil for 3-4 whistles. If using an Instant Pot, cook the dal using the pot-in-pot method for 20 minutes.
- Once cooked, let the pressure release naturally, mash the dal, or you can even grind it smoothly like how I did and set it aside.
- In a heavy-bottomed pot (such as an eeya sombu tin alloy vessel), combine tamarind paste, 2 cups of water, salt, rasam powder, curry leaves, ¼ tsp dried neem flowers, and red chilies (broken into small pieces).
- Heat the mixture over medium flame and allow it to simmer. Once the mixture starts to boil, add the mashed dal along with another cup of water.
- Let it simmer until frothy. Turn off the heat once the froth forms.
- In a small pan, heat the ghee. Add toor dal, cumin seeds, mustard seeds, and the remaining dried neem flowers. Sauté until the neem flowers turn slightly brown.
- Pour the tempered mixture into the rasam and mix well. Serve warm as a soup or with rice, paired with poriyal or kootu.
Recipe notes
- Adjust the rasam powder based on your spice preference. This rasam is relatively mild.
- You can add up to 3 tsp of dried neem flowers for a more intense flavor.
- The total water requirement for this rasam is 4 cups.
- If you don’t have tamarind paste, soak a gooseberry-sized piece of tamarind in 1 cup of water, extract the juice, and use it in the rasam.
- I did not add any cilantro as wanted the flavors of neem flowers to shine.
Enjoy this nutritious and comforting vepampoo rasam!
More rasam recipes
If you love rasam recipes, then give these recipes a try; I am sure you will love them.
Loved this recipe?
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📖 Recipe
Vepampoo Rasam – A Soothing and Comforting Recipe
Ingredients
- 2 tbsp toor dal
- 1 cup water
- 2 tsp tamarind paste
- 3 cups water divided
- 1 tsp rasam powder
- ½ tsp turmeric powder
- 1.5 tsp salt
- 2 dried red chili
- 5 to 6 curry leaves
- 2.25 tsp vepampoo / dried neem flowers divided 2 tsp + ¼ tsp
To Temper
- 1 tbsp ghee; use oil for a vegan version
- 1 tsp toor dal
- 1 tsp mustard seeds
- 1 tsp cumin seeds
Instructions
- Pressure cook 2 tbsp of toor dal with 1 cup of water, ½ tsp turmeric powder, and a few drops of oil for 3-4 whistles. If using an Instant Pot, cook the dal using the pot-in-pot method for 20 minutes.
- Once cooked, let the pressure release naturally, mash the dal, or you can even grind it smoothly like how I did and set it aside.
- In a heavy-bottomed pot (such as an eeya sombu tin alloy vessel), combine tamarind paste, 2 cups of water, salt, rasam powder, curry leaves, ¼ tsp dried neem flowers, and red chilies (broken into small pieces).
- Heat the mixture over medium flame and allow it to simmer. Once the mixture starts to boil, add the mashed dal along with another cup of water.
- Let it simmer until frothy. Turn off the heat once the froth forms.
- In a small pan, heat the ghee. Add toor dal, cumin seeds, mustard seeds, and the remaining dried neem flowers. Sauté until the neem flowers turn slightly brown.
- Pour the tempered mixture into the rasam and mix well. Serve warm as a soup or with rice, paired with poriyal or kootu.
Notes
- Adjust the rasam powder based on your spice preference. This rasam is relatively mild.
- You can add up to 3 tsp of dried neem flowers for a more intense flavor.
- The total water requirement for this rasam is 4 cups.
- If you don’t have tamarind paste, soak a gooseberry-sized piece of tamarind in 1 cup of water, extract the juice, and use it in the rasam.
- I did not add any cilantro as wanted the flavors of neem flowers to shine.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Originally posted in 2016, this recipe has now been updated with a recipe card, fresh images, and nutritional details.
Made this yummy rasam and it was very tasty. Thank you for your delicious and precise ingredient measurements. Tried your horsegram dhal rasam too and was also very tasty and healthy.
Thanks. I m so glad you liked it ?
I have never used neem flowers. Lovely to see all the variations in rasam you have!
Thanks a lot. :-)
You guys have so many variations of rasam na.Lovely
Yeah very true. thanks a lot Sapana.
What an interesting and nutritious rasma with neem flowers. I’ve never tried cooking with neem and this sounds just perfect.
:-) Thanks
Never tried the neem flower other than for Ugadi pachhadi. Your rasam is tempting me to try it especially with all the health benefits.
Thanks Amara. Please do try. :-)
This is new to me..haven’t ever tasted it. Just when i am trying to learn how to make basic rasam…here comes neem, pineapple and wateelon ones.
Hi.. Welcome to my space.. :-) Once you get the hang of the basic one, rest all is simple. All we do is add the purees or some changes in tadka. :-)
Healthy sounding rasam. Never used neem leaves other than for Ugadi Pachadi.
he he.. Neem flowers can be used in rice, rasam and for pachadi also.. :-) Please do try when you get a chance Harini.
This rasam sounds absolutely delicious Vidhya. Need to try..
Thanks Gayathri.
I have never tasted vepam poo rasam before and your recipe is just making me drool :)
Thanks CH :-) Its similar to regular rasam just with the dried neem flowers tadka. Please do try. :-)
Never made use of these leaves, though read about it so much..such a healthy rasam..
Thanks a lot Valli.
I always make rasam, but never knew neem flowers are a great addition. Definitely trying this recipe!
Thanks a lot Nish. Please do try.
I used to fish out neem flowers from even Ugadi pachadi. I have heard about this healthy rasam before but have never cooked it.
Please try suma.. I tastes good along with rasam and you will get acquired to the taste. Thanks
I always to make this rasam and even i have packed a small bag of dried neem flower from India, but to yet to give a try to this rasam,now you are tempting me, have to plan now.
Please do try priya. Its very soothing and yummy.
Neem in rasam sounds new to me, I would be so hesitant trying such thing..mental blocks !..but I am sure this one will be a healthy one.
I agree about the mental blocks. As dried neem flowers are part of our cooking, it us used just liked another ingredient. :-) Please do try when you a get a chance.
Husband loves vepampoo….I had heard about this rasam now will make it soon….
Thanks a lot Bharani. Please do try and let me know how you liked it.
Except in Ugadi pachadi, I never eaten vepa puvvu. Rasam with neem flowers sounds and looks delicious.
Thanks a lot Usha. This is very soothing and comforting.