Why you should make this recipe:
Special recipe from my grand ma. when ever we visit her during summer holidays, she make this for us. Neem flower if eaten is quite bitter, however I don’t even feel the bitterness in this neemflower rasam.
It is a very good immune booster for summer.
- Tamarind – small gooseberry sized ball
- Neem flowers – 2 tsp
- Turmeric powder -1/4 tsp
- Small onion – 4 pieces
- Gingelly oil – 1 tsp
- Mustard seeds – 3/4 tsp
- Hing – 1/4 tsp
- Rock – Salt to taste
- Red chillies – 3 nos
- Tomato small – 1 no
- Cumin seeds – ½ tsp
- Curry leaves – a spring
- Pepper – ½ tsp
- Garlic cloves – 10 clove
- Soak tamarind in 2 cup of warm water for 10 minutes. Extract the juice and discard the pulp. Add turmeric powder and salt salt to taste and mix
- In a blender, grind all the ingredients given for grinding.
- Peel and crush the small onions and keep a side
- In a heavy bottomed vessel, add oil and once the oil is hot add mustard seeds and crushed onions in it.
- Once the onion is cooked add blended masala to continue to saute
- Now crush the small tomato add it with the mixture along with neemflower and cook until tomato is cooked
- Add Tamarind water and hing to it and mix, simmer the stove
- When rasam start to boil add the coriander, simmer for minute and turn off the stove.
In this Recipe
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