Vepampoo Rasam (Dried Neem flower Rasam- Indian Soup)

Vepampoo or Dried Neem Flowers are known for their bitterness and health benefits. Neem is popularly known for its medicinal values and properties it contains and you can come across in many places in India using neem as medicine for various diseases and many other issues like stomach issues, skin problems and even to beat the devil out of you 😉 In tamil language we call it as “Vepampoo”. They are very therapeutic. Even the powder version of it is available in many stores as well as sold in Amazon online. It’s also very good for skin for clearing acne spots & Pigmentations.

(I am not a doctor or certified person, I have also read them in google and heard from doctors and i have tried them myself from my teenage and worked well for me. Also, great with scalp issue, and my mom have suggested this neem powder for skin and scalp too)

Usually we use this neem flower, especially the fresh neem flower on Tamil New Year’s day which is the first day of a fresh Tamil month. We add this with Mango pudding recipe that we make exclusively for that occasion. More about that pudding later. Now back to the details of this recipe.

This Rasam has no added dal or any other rasam powder. It’s mild and tangy as well spicy. Made differently. This is my version. you can see people making it their. I appreciate and also would want to try them. This one i have given below is the one i learnt back home , practised in family. In my mom’s they won’t add chilies. Her way of making it is very simple. Let us see how i made this.

Vepampoo Rasam / Neem flower rasam
Vepampoo Rasam / Neem flower rasam

Vepampoo Rasam / Neem flower rasam

Vepampoo Rasam / Neem flower Rasam


Tamarind- 1 small lemon size


Turmeric powder-1/2 teaspoon

Asafetida powder-1/2 teaspoon

Salt- for taste


Ghee- 1/4 cup + 2 teaspoons

Dried Neem flower- 1/4 cup

Mustard-3/4 teaspoon

Peppercorns-1/2 teaspoon

Red chilies-4-5

Cumin-1 teaspoon

Curry leaves- an arch


  1. Soak Tamarind in warm water for 20 minutes and take the extract and keep 3 cups of it ready.
  2. Let’s fry the vepampoo (Neem flower) first. For that in a pan add 2 teaspoons of ghee, add the vepampoo and saute until it turns black in color as shown in the picture below.

3. Then in the same pan add 1/4 cup of ghee and add the tempering. Add 3/4 teaspoon of mustrad, 1/2 teaspoon of peppercorns, 4-5 red chilies, 1 teaspoon of cumin and then add the curry leaves. Once done, keep this aside.

4. Then in a vessel add 3 cups of tamarind water and add the diced tomatoes, 1/2 teaspoon of Asafetida powder, 1/2 teaspoon of Turmeric powder, salt for taste. Allow it to boil for 4-5 minutes.

5. Add the sauteed ingredients to the rasam. Add the fried neem flower along.

6. Mix them together and allow it to sit on medium to low flame to froth and turn off the stove.

Vepampoo Rasam / Neem flower rasam


1.If you get fresh neem flowers you can definitely use them. I always prefer dried neem flowers for rasam and kuzhambu varieties. For Mango pudding (Maanga vellapachadi) i said in the starting of the recipe i prefer fresh one’s.

2. Dried Neem Flowers can be stored in airtight container/ glass container/ ziploc. I bring my neem flowers from india. and it’s all dust free and cleaned well. Here in New jersey we rarely get Fresh Neem Flowers even in the grocery store.

3. SOme add thuvar dal too while tempering and many skip peppercorns as they dont like to taste it while consuming it. but i guess that won’t be a disturbance, at least for me as we can keep it aside. It enhances the flavor and taste when you add.

4. You can add freshly chopped coriander leaves. I didn’t add as its an option but no harm in adding it.

5. Tomatoes can be skipped. I was taught this way so i used it.

6. The fried neem flower can be added at the end while serving too. Or some add it while boiling the rasam and the rest half at the end. I added entirely while boiling for that 3 minutes.

For any doubts and queries comment down below or Wave me on my Instagram. And if you like it save it, shar eit and try it and do tag me @thehomemadecooking


Malli Kuzhambu/ Coriander Kuzhambu/ Dhaniya kuzhambu (video or reels In my instagram and FB)

This is a very easy and tasty recipe made with whole coriander seeds. It is spicy, tangy and tasty and goes well with hot rice and ghee, always and anytime an accompaintment with curd rice. It vegan and non-gluten.

Recipes like this are always handy and comes from family recipe saved already. The best part is this kuzhambu along with “Seeraga Kuzhambu” and ” Milagu Kuzhambu” are quite similar with one or two ingredients added or subtracted.

This kind of kuzhambu is always perfect when you don’t have much vegetables or no vegetables at home. For the flavor i have added small onions. It’s not mandatory to add veggies to it.

If you have vadagam you can add them too. also, this kind of kuzhambu quite beneficial during travel and won’t get spoilt at all. And, people add garlic pods to it. Do add if you like it.

Freshly grounded masala and ingredients are always aromatic and best. Imagine them with Hot rice and Ghee. The best.! It can be stored for a week in fridge as it has sesame oil relished in it as preservative.

Instead of vadagam use the regular tempering.

For video version do check Instagram and FB.


Tamarind – 2 lemon size

Small onions – 1 cup

Coriander seeds – 3 tablespoon

Black peppercorns – 2&1/2 teaspoon

Red chilies – 4 red chilies

Thuvar dal – 3 teaspoons

Cumin seeds – 1 teaspoon

Raw rice – 1 teaspoon

Mustard- 1 teaspoon

Fenugreek seeds – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Asafetida cube – 1 small

Salt- for taste

Sambar powder – 2 & 1/4 tablespoon

Sesame oil – 1/4 cup + 2 teaspoon

Curry leaves

Jaggery – 1/2 teaspoon for taste (powdered)

Malli kuzhambu

Malli kuzhambu | Coriander Kuzhambu | Dhaniya Kuzhambu


  1. Soak the tamarind in 3 cups of warm water.
  2. Heat a pan add 1 teaspoon of oil,. add red chilies, coriander seeds, thuvar dal, peppercorns. Saute them for 2 minutes.
  3. Then add the raw rice. Allow it to saute for a minute further. Once it’s done allow it cool down, transfer it to a blender and grind them to a smooth powder.
  4. Then in the same pan add 1/4 cup of Sesame oil, add the asafetida cube, once they are fried add 1/4 cuadd mustards, Thuvar dal & Fenugreek seeds, add curry leaves. Then add the small onions.
  5. Saute them together and then add turmeric powder, salt and then the Sambar powder.
  6. Add the grounded powder to that, saute together keeping the flame low.
  7. Then add the tamarind water. Mix together.
  8. Allow it cook for 8-10 mins. Let flavor gets mixed well. Add the jaggery powder. Let it stay for 4 minutes on medium to low flame boiling.
  9. Once it’s done, drizzle 2 teaspoons of sesame oil to the kuzhambu.
  10. Serve this hot with rice and some appalam / kootu /potato fry and also with some pachadi

Malli kuzhambu

Malli Kuzhambu | Coriander Kuzhambu | Dhaniya Kuzhambu


  1. Some prefer to use coriander powder instead of coriander seeds. I use the fresh whole coriander seeds and other ingredients as it gives a fresh aroma and taste.
  2. Jaggery is an option. You can skip them too. If you don’t like subtle sweet.
  3. I used small onions. You can use any vadagam. or even brinjal.
  4. Thuvar dal while frying for the powder is essential for me. But, it’s an option.
  5. For thickness of kuzhambu add 1 teaspoon of rice while frying and grinding. You can also use rice flour instead.
  6. Those who don’t have whole tamarind, use tamarind paste / puree.
  7. As mentioned, garlic is an option, adding crushed garlic pods are tasty as well.
  8. This can be stored in fridge for a week. Provided don’t use wet spatula.

Malli kuzhambu

Malli Kuzhambu | Coriander Kuzhambu | Dhaniya Kuzhambu


How To Make South Indian Curry Powder:

(With a twist of ingredients added to it than the regular ingredients)

Curry powder are preferably called in India as”MADRAS CURRY POWDER” now called Chennai yet the name is still the same when it comes for recipe labels. Curry Powders are always best when made at home. They are blended with subtle spices which are aromatic and add flavor to the dishes. It’s just a small variation to any vegetables or fries, and a pure Indian method from South Indian cuisine.

It’s purely easy with few ingredients. And I have added my own variations from the regular curry powder ingredients. As i have mentioned above that there is a twist in this from the usual method of making the authentic recipe. I will be writing the traditional method of the recipe soon.

So I will list down the ingredients list along with the Steps.



Red Chilies- 4-6 nos

Chana dal-1/2 cup

Coriander Seeds- 1/4 cup

Pepper corns – 2 teaspoons

Flax seeds -3 teaspoons

Asafetida powder -3/4 teaspoon (using asafetida whole piece – 1 small piece)

Dry turmeric – 2 nos (If using powder- 2 & 1/2 teaspoons)


1.Heat up a pan, start to dry roast every item on medium-high flame heat, one after the other except flax seeds and dry turmeric whole. Do that alone at last. Make sure the lentils/dal doesn’t turn black.

2.Once fried, allow them to cool down. Then blend them in the blender adding the turmeric along. Make a coarse powder of it and store them in a glass container or ever silver container. It can be stored outside in kitchen cabinet. As oil is not been added the shelf life of this comes around six months- an year.



Measurements are in US cup size (measurement cups) which varies in “ml”

I have added fennel seeds, if you aren’t interested you can skip adding it.

Some prefer to add garlic’s too.

Feel free to do your own variations. After all its your choice and thoughts in cooking 🙂