NEEM FLOWER RASAM

 

 

 

 There is a big neem tree beside my house. The large branches almost protrude into my terrace. During summer,the strewn neem flowers cover up my entire terrace with a mild aroma. I collect the sun-dried flowers for incorporating ,it in a few recipes. I wash the flowers thoroughly to get rid of dust particles and dry it again to remove the moisture content. Besides rasam,I use these flowers in gojju- A tamarind based tangy gravy prepared in Karnataka. As you all know,neem has a plethora of medicinal properties. Hence, this rasam too has immense health benefits : home remedy for indigestion,bloating and stomach related ailments. 

 

 

 

 

INGREDIENTS :

DRIED NEEM LEAVES-  3 TSP

TAMARIND- GOOSEBERRY SIZE

TOMATOES- 2 MEDIUM

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

GHEE- 4 TSP 

POWDERED JAGGERY- 1 TSP

 

 

FOR TEMPERING:

 

MUSTARD- 1 TSP 

CURRY LEAVES- 2 SPRIGS

TOOR DAL- 1 TSP

RED CHILLIES- 2 NOS

ASAFOETIDA- 3/4 TSP

 

PROCEDURE :

1. Soak tamarind in warm water and extract syrup.

 

2. Add 2 tsp of ghee in a pan and roast dry neem flowers till it turns crisp.

3.. Wash and squeeze chopped tomatoes in the tamarind syrup. Add salt,turmeric powder and half the amount of asafoetida to the tamarind syrup and allow it to boil.

4. Prepare the seasoning with the ingredients cited in the column.

5. When the rasam starts to froth,add the seasoning,powdered jaggery and boil for a couple of seconds and switch off.

6. Now add in the roasted neem flowers to hot rasam and mix well. Don't boil the rasam after adding the roasted flowers.