Veppampoo Rasam – Neem Flower Soup

Veppampoo Rasam – Neem Flower Soup

If you have had a chance to go for a walk during an afternoon in the month of May in Chennai, you will very much appreciate how great shade is. In some ways, to strike a balance nature has created some really beneficial trees. To one who has to be out in that heat, the cool breeze under a neem tree is like a boon. The tree not only provides shade but also a pleasant feeling around it. It is commonly found in most parts of South India and is believed to be holy as it represents a form of the goddess Shakti (Amman). It has been well known for its medicinal values for several millennia. Every part of the tree has medicinal values. This was so well known that the tree was called the ‘village pharmacy’. It is said to have anti-biotic, anti-viral, anti-malarial properties. I remember my brother and I used to be given a paste of tender neem leaves when we had chicken pox and that was the only ‘medicine’ given. It is said that there are some patents for use of neem as treatment for AIDS.

It is a shame that I did not really enjoy this dish when growing up. I just found the slight bitterness and unique aroma a bit overwhelming. But now, living so far from home, I have begun to appreciate the flavour and taste. I think it was with good reasons that our ancestors included bitter vegetables in our diet and I am not just able to appreciate that but also look forward to eating such dishes for a change. I keep this recipe incredibly simple and here it is

¼ teaspoon turmeric powder
1 teaspoon mustard seeds
½ teaspoon clarified butter (ghee) or cooking oil
1 tablespoon dried neem flowers (use more or less based on preference)
½- 3/4 teaspoon tamarind paste
Asafoetida
½ teaspoon black pepper powder (Optional)
Salt to taste

Boil about 2 cups water. Add turmeric powder, asafoetida, tamarind and boil for 5 minutes. Add black pepper powder and required salt

In a heavy bottom vessel, add the ghee or oil and once hot, fry the neem flowers until they turn dark. Add it to the boiling liquid and boil for 5 more minutes

In the left over ghee, add some mustard seeds and once it crackles, add to the rasam.

Serve hot! This usually tastes great with root vegetables like potato or arbi/colocassia/seppankezhangu.


 

Kollu Rasam (Horsegram/Brown Lentil Soup)

Kollu Rasam (Horsegram/Brown Lentil Soup)

I have possibly rambled enough about how terrific rasam is and how I just Love it in my ginger rasam post. A south Indian meal without it is incomplete for me. The best part is that it is so simple and quick to make. It also lends itself to a number of options. Being a rasam lover I will start putting more rasam recipes. Most of the rasams can be had separately as a soup or be mixed with rice. Usually one of the key ingredients in a traditional rasam is lentils and tuvar dal (pigeon peas) is quite commonly used. In this recipe I have used another lentil – horsegram. I have always walked past this ingredient in the shop but recently I grabbed it and kept it in my pantry. I was curious to know what it is called in my mother tongue as here it said brown lentil. Bingo, it is actually the wonderful kollu. It is rich in fibre and protein and is particularly good for people trying to lose weight. In my mother tongue they say ‘Elachavanuku Ellu, Kozhuthavanuku Kollu’ which means for a skinny person, sesame is suitable and for fat person, horsegram is suitable. It is such a shame that the fact that this lentil is a popular horse food, some people are not happy to even try it. Anyway, here is how I made this rasam...

To roast and grind -
1 tablespoon coriander seeds
½ teaspoon black peppercorns
1 teaspoon cumin seeds
3-4 dry red chillies

¼ cup brown lentil
1 cup tomato puree
1 teaspoon tamarind paste
Asafoetida
Turmeric powder
Generous portion of chopped coriander for garnish
1-2 sprig curry leaves
Ghee/cooking oil for tadka
1 teaspoon mustard seeds
Salt to taste

Cook the lentil until mushy. I prefer the lentil blended very well in the rasam so I just ran it under my hand mixie to further mash it.

Roast the ingredients (mentioned to be roasted) separately just so none of them burn. All except the red chillies will start to pop once they are ready to be taken off the flame. Cool and grind all these together to make your rasam powder.

Add a cup of water to the tomato puree and boil well. Add the tamarind paste, asafoetida and turmeric powder

Allow it to boil for a couple of minutes and add the cooked lentil.

Add a portion of the curry leaves so it gives a nice aroma. Add the rasam powder and salt and boil for couple of more minutes. Just before turning flame off, add chopped coriander leaves.

In a small skillet, heat little ghee or cooking oil (less than a spoon), add mustard seeds and once it crackles, add remaining curry leaves and let it turn crisp. Add this to the rasam.

Serve hot with rice or just by itself!

If you cannot take hot food, avoid the red chillies and just include black pepper. If you do not have tomato puree, just cut couple of tomatoes finely and use it.

Ginger Rasam/Ginger Soup

I seem to have surprised myself by not posting any rasam recipe yet on my blog considering that was the only thing along with vegetables I would eat while growing up. But here is the first variety of rasam. Rasam means essence in Tamil language. True to its name, this dish draws it taste, flavour and aroma from the essence of each of its ingredients. In my community (Iyengar) rasam is called Sathumudhu. It actually means ‘Saadhathuku Amudhu’ and in English it implies it is almost the ultimate combination with rice. As I said rasam rice was my staple diet while growing up. The best part about rasam is that it is awesome with rice and equally great just by itself, like a soup. People generally use a special spice powder to make rasam but this one is a far simpler recipe to start with and it is optional to use any powder. I know some people try to avoid tamarind in their diet for the fear of acidity and this is a great recipe for them too.
1.5 inches long piece of ginger grated
3 tomatoes cut into chunks
3 green chillies slit lengthwise
1/4 teaspoon turmeric powder
½ cup toor dal (pigeon peas/tuvar dal)
Asafoetida
Handful of fresh coriander
1 teaspoon sambar powder or chilly powder (optional)
1 teaspoon mustard seeds
1 sprig curry leaves
Salt as required
Cooking oil for tempering
1 lime (optional)
Pressure cook the tuvar dal so it is well cooked and mushy.
In a deep dish add the ginger, chillies, turmeric powder, asafoetida and tomatoes. As ginger is the hero of this recipe, you can be generous with it depending on your taste. Add about ¾ cup water and allow to boil.

Add the mushy tuvar dal and sambar powder if you wish to use. Add some more water to achieve desired consistency.

When it is boiling add finely chopped coriander leaves. It is ok to add the coriander stems too as they are very aromatic and nutritive. Season with required amount of salt.

In a deep bottom pan add less than a teaspoon cooking oil, once hot add mustard seeds. After they crackle, add the curry leaves. Add this to the rasam.

Based on your preference squeeze the juice of a lime before serving.Remember the only source of sourness otherwise is the tomatoes as we do not add tamarind. The dal serves as a good source of protein and iron.