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DRY NEEM FLOWER RASAM

This Rasam is a hot favorite with south Indians especially when the stomach feels dull and queasy. It brings quick relief. It can be had hot straight out of a cup or mixed with cooked rice and had as a dish in a meal.
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Cuisine Indian, South Indian
Servings 2

Ingredients
  

  • 2 tsp Dry Neem flower
  • Tamarind (Lemon sized ball)
  • 1 tbsp Toor Dal
  • 2 Nos Dry Red Chillies
  • ½ tsp Mustard
  • 1 tsp salt
  • 2 tsp Ghee or Cooking oil
  • 4 Nos Green Curry leaves

Instructions
 

  • Soak the tamarind in 1 cup of water . After soaking for 10 to 15 minutes, squeeze the tamarind in the water and then filter the tamarind juice into a vessel. Add salt to this.
  • Sauté toor dal and dry chilli in a frying pan with a tea spoon of oil till it turns light brown.
  • Add the roasted chilli and toor dhal to the tamarind water. Boil this until the raw smell of tamarind fades away .
  • Sauté the neem flowers in the frying pan with a tea spoon of ghee/oil until it turns dark brown. Add mustard seeds and let it splutter; then add the curry leaves to it and toss it a couple of times before dropping the mix into the vessel with the tamarind water. Add two more cups of water to the vessel; bring it to a boil before taking it off the stove.
  • The tasty and aroma filled Neem Flower Rasam is now ready to be served. Serve it hot.

Notes

  • The aroma of the neem flowers will show only if the neem flowers have been sautéed to a dark brown color.
  • Care should be taken to see that the mix is taken off the stove no sooner it begins to boil, and not allowed to boil too long.