"Neem" known as Vembu (in tamil) is considered a major component in Ayurvedic and Unani medicine and is particularly prescribed for skin disease.It is considered as "Panacea for all diseases".Neem blossoms are used in Karnataka to prepare Ugadhi pachhadi.They are also used to make this simple but delicious rasam.
Ingredients:
Neem blossoms or vepampoo - 1 tbsp
Tamarind - a small amla size
Asafoetida / hing - 1/4 tsp
Red chilly - 2 or 3 nos
Oil - 2tbsp
Salt - to taste
Method:
Extract the tamarind pulp and add 1 1/2 cups of water,salt, hing and boil it till the raw smell of tamarind goes.Heat a little oil in a pan and add the red chillies first.Saute for a minute and then add the vepampoo.Fry them till they turn dark brown ( but take care not to burn them).Pour it into the rasam.Serve hot with rice and roasted papad.(You can even season with mustard seeds )
Ingredients:
Neem blossoms or vepampoo - 1 tbspTamarind - a small amla size
Asafoetida / hing - 1/4 tsp
Red chilly - 2 or 3 nos
Oil - 2tbsp
Salt - to taste
Method:
Extract the tamarind pulp and add 1 1/2 cups of water,salt, hing and boil it till the raw smell of tamarind goes.Heat a little oil in a pan and add the red chillies first.Saute for a minute and then add the vepampoo.Fry them till they turn dark brown ( but take care not to burn them).Pour it into the rasam.Serve hot with rice and roasted papad.(You can even season with mustard seeds )
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