Neem Flower Rasam


  • 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.