Vempampoo | Dried neem flowers have a lot of health benefits. We use this in Angaya podi, which aids in digestion and is also good for postpartum women. It is generally good for removing toxins and worms from the intestine. We get the dried version easily in supermarkets nowadays. My grandmother and mother-in-law collect fresh neem flowers from the homegrown neem tree clean and dry them and store them for a year. Also check out our Collection of Tamil New Year recipes, Neem flower rasam with coconut milk, Tamil new year lunch menu, mor milagai
Soak tiny gooseberry-sized tamarind in hot water for 5 minutes and take 1 cup of tamarind extract.
In a pan add the ghee and add the dried neem flowers. Roast them well take them out and keep them aside.
In the same pan add the oil and add the mustard seeds, toor dal, dried red chilis, curry leaves, and asafoetida.
Once the dal turns golden brown add the tamarind extract. Add salt and turmeric powder. Let this boil for 5-7 minutes on low – medium flame.
Once done, add the jaggery and roasted dried neem flower. Mix well and switch it off. Enjoy with hot rice.
Vepampoo rasam is ready. You can make this weekly once, preferably during the weekend when you make heavy meals.
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