- 1 small lime sized tamarind
- 1/4 tsp asafoetida
- 10-12 curry leaves
- 1/2 tsp chilli powder
- 2 tsps cumin seeds
- 3 tsps pepper
- 4-5 flakes garlic (optional)
- Salt to taste
- Ghee 1 tsp
- A handful of neem flowers
- Mustard seeds 1 tsp
- 2 dry red chillies
- Soak the tamarind in water for an hour and extract the tamarind juice and keep aside.
- Pound together the cumin, pepper and garlic.
- In a pan, pour the tamarind water, the crushed mixture, salt, asafoetida, chilli powder and stir well.
- Cook on medium flame till it comes to a boil.
- In another pan, heat the ghee and add the mustard seeds to it.
- When the mustard seeds splutters, add the dry red chillies and neem flowers to it.
- Fry till the flowers turns golden brown
- Add this seasoning to the boiling rasam and switch off
You can pour this rasam on rice and eat it or even as a soup. It is very healthy with all the natural benefits of neem flowers. To know more about neem and its health benefits, click here.