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
  
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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
    
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