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Veppam poo rasam (neem flower rasam) Iyengar aaththu samayal

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Tamarind (puli) - size of lemon
Red chilly - 4
Asafoetida (perungaayam) - 1/4 teaspoon
Salt - For taste
Neem flower - 2 teaspoon
Sunflower oil - 2 spoon


  1. [*]Prepare tamarind water by squeezing and mixing the tamarind in 2 tumblers of water
    [*]Add salt, asafoetida to the tamarind water and heat it in a vessel for 10 minutes.
    [*]Turn off the stove
    [*]Heat sunflower oil in a separate pan and add neem flower, mustard and red chilly. Fry it till they turn black. Add 1/2 tumbler water in this pan and stir. Transfer this to the above vess Source: Andal Ranganathan
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