Neem Flower Rasam

Neem flower Rasam

Neem flowers - 2 tsp ( Fresh or dry flowers )
Tamarind paste  - 1 tsp
Tomatoes – 3
Tur dhal powder  - 1 tsp
Ghee - 3 tsp
Salt to taste.

Sugar – ¼ tsp

Fry in ghee & powder:

Red chilli -  2
Pepper - ½ tsp
Cumin seeds – ½   tsp
Hing powder – ¼  tsp

To temper:

Mustard seeds – ¼  tsp
Curry leaves – few

Tur dal --  ½ tsp

In ghee, temper as given & fry neem flowers … keep it aside.

Coriander leaves - few chopped,  for garnishing.

          

Grind tomatoes to a paste .

         In a vessel add tomato puree, 2 cups of water , salt, sugar,  dhal powder, tamarind paste  and cook for 2 mts … add  the ground powder ,  cook in low heat.

When it is about to boil and becomes frothy remove from heat.  Don’t  boil rasam.

Add tempering with neem flowers.

Garnish with coriander leaves.

 Close the lid immediately.  

 Variation :  Instead of adding tamarind paste , you can add orange juice  from one fruit , finally before garnishing.

* Tur Dal  powder   :  Grind Tur dal to a fine powder and store .  You can use this powder in any type of rasam .