Neem flower rasam Ingredients needed Tamarind - small gooseberry sized ball Dried neem flowers -2 tsp Red

chillies - 4 (break the chillies into 2 pieces) Tur dal - 1 tsp Hing - a pinch Curry leaves - a sprig Turmeric powder -1/4 tsp Jaggery powder -1/2 tsp Ghee or oil for frying neem flowers - 1 tsp Salt needed For the seasoning Ghee - 1 tsp Mustard seeds - 3/4 tsp Curry leaves - a sprig For garnishing Finely chopped coriander leaves Preparation Soak tamarind in 1 1/2 cup warm water and extract it juice. Discard the pulp. Method Take tamarind water in a vessel, add tur dal (uncooked), hing, turmeric powder, salt and curry leaves. Heat 1/4 tsp of oil and fry the red chillies and add to the above. Now boil the tamarind water with all the ingredients in low flame until the raw flavor of the tamarind goes. Then add 1 3/4 - 2 cups of water or thin dal water, jaggery and heat until froth starts forming at the top. Do not boil the rasam. Switch off the flame. Heat 1 tsp of ghee, add mustard seeds, when it splutters, add curry leaves and pour it over the rasam.

Heat another tsp of ghee and fry the neem flower in low flame until they turn reddish brown. (Do not burn the flowers). Now add the fried neem flowers to the rasam. Garnish with finely chopped coriander leaves. Serve hot with steamed rice or just have it as a medicinal soup.