Soak a tiny gooseberry sized of 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 and take out and keep aside.

In the same pan add 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 in 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.