Neem Flower Rasam Recipe
(from Nandini’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: saaru/Rasam
Ingredients
- ■Thick Tamarind Pulp (Puli, Imli) – 1 tbsp
- ■Dry Red Chillies (Unakka Mulagu, Sukha Lal Mirch) – 10 nos
- ■Red Grams (Thuvaram Parippu, Toor Dal, Arhar Dhal) – 1 tsp
- ■Turmeric Powder (Manjal Podi, Haldi) – 1/4 tsp
- ■Asafoetida (Kayam, Hing) – A pinch
- ■Curry leaves (Kariveppila, Kadipatta) – 2 stalk
- ■Salt to taste
- ■Dry Neem Flower (Veppam Poo, Margosa) – 2 tsp
- ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
- ■Coriander Leaves (Malliyilla, Dhania Patta), chopped – 1 tsp
Directions
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Take a vessel and pour 2 cups of water. Now add Tamarind Pulp, Red Grams, Salt, Turmeric Powder, Asafoetida and 1 stalk of Curry leaves into the vessel.
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Pinch 8 of the Dry Red Chillies and add to the Tamarind water.
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Now boil the Tamarind water till the Tamarind scent is removed.
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Add more water if needed and boil for 2 more minutes. Now remove the Neem Flower Rasam from the stove.
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Heat Oil in a small pan and spultter the Mustard seeds. Now add 2 Dry Red Chillies with Coriander Leaves.(broken) and the remaining Curry Leaves and saute for a few seconds. (Take care not to burn the chillies) Add this to the Neem Flower Rasam.
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Fry dried Neem Flower in 1 tsp of Oil until it gives a dark reddish colour and add to the Neem Flower Rasam.
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Garnish Neem Flower Rasam with chopped Coriander Leaves.
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Now Neem Flower Rasam is ready to drink or serve with rice.