Neem Flower Rasam

Properties

• It improves the taste
• Clears the tongue
• It is light to digest
• Improves the appetite and digestion
• Relieves intestinal worms
• Balances 3 doshas
• Good during fever

Ingredients

• Tamarind – 10 gm
• Rock salt – to taste
• Turmeric powder – 1 pinch
• Pepper – 1 spoon
• Cumin – 1 spoon
• Ghee –1 spoon
• Mustard – ½ spoon
• Asafoetida – 2 pinch
• Dry neem flower – 1 spoon
• Curry leaves – 1 sprig
• Coriander leaves – few
• Water – sufficient quantity

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Preparation

1. Squeeze the tamarind in water
2. Boil it in a low flame with rock salt and turmeric powder
3. Fry little pepper and cumin seed
4. Coarsely powder it
5. Add this powder to the boiling tamarind water after few minutes.
6. Clean the neem leaves. Take away the twigs and small stones from it
7. Roast the neem leaves in ghee for a moment
8. Add it to the boiling rasam and let it boil for few seconds
9. Take it away from fire.
10. Add chopped curry leaves and coriander leaves.
11. Season it with ghee, mustard seeds and asafoetida
12. This can be served with rice and suitable side dish