Neem flower rasam, is often made in South Indian homes as it cleanses and calms the system.
The fresh Neem flowers are generally found during the month of January. They are plucked in season, dried in the sun, stored and used through out the year.
As they are Pitta pacifier, they are made during the onset of summer. Of course, now they are available in most super markets and shops.
The neem flower benefits are immense, so include them in your regular diet.
Recipe taken from Cook and See Part -1.
Ingredients
- Dried Neem flower 2 teaspoon,
- Tamarind 15 grams to 20 grams,
- Red gram dal 1 teaspoon,
- Salt 1 teaspoon,
- Red chilies 8 to 10,
- Asafoetida ¼ teaspoon powdered or compounded asafoetida ¼ inch,
- Red chilies 8 to 10,
- Ghee 3 teaspoon,
- Mustard 1 teaspoon,
- Coriander leaves chopped fine 1 tablespoon,
- Water 4 cups.
Method
- In a broad vessel or eyyachombu (which is seasoned tin vessel which is fenerally used to make delicious rasam), add tamarind salt asafoetida, curry leaves, red gram dal and two cups water. Boil the tamarind with water, till the scent of the tamarind is removed, add rest of the water, boil again for 1 to 2 minutes.
- In a shallow pan add ghee, add mustard and red chilies, as the mustard pops add neem flowers and fry to reddish brown. Add to the tamarind juice and garnish with coriander leaves.
- Tasty tangy rasam with goodness of neem flower is ready.
- Variation of neem flower rasam.
- One can add rasam powder to the boiling rasam to get a fiery taste.
- Instead of adding red gram dal, add cooked red gram dal ¼ cup or more to the tamarind and water mixture.
- Ghee is preferred for seasoning in rasam, however, one can use other oils of your choice.
- Please choose oils with smoking point for seasoning.
- Neem flowers fried in ghee, along with curry leaf powder or paruppu powder can be eaten with hot rice for a delicious variety.
