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Tamarind 1 small lemon size
Salt To Taste
Asafoetida ΒΌ teaspoon
A few curry leaves
Chillie powder 1 tsp
Cumin seeds 2 tsps
Pepper 3 tsps
Garlic 4 flakes
To season
Oil or carified butter 1 tsp
A handful of neem flowers
Mustard Seeds 1 tsp
A couple of dry red chillies


Soak the tamarind in water and extract the juice and keep it aside. Pound together cumin, pepper, and garlic. In a pan, pour the tamarind water and add salt, the pounded mixture, hing and stir it well. Cook on medium flame till it comes to a boil. In a separate pan, heat some ghee/oil and add mustard seeds, when the mustard seeds begins to splutter, add broken red chilli and Neem flower. Fry until it turns brown. Then add these fried ingredients to the boiling rasam and switch off. Eat with rice or drink as a soup.

Learn about the health benefits ofNeem.