Neem Flower Rasam: A Traditional South Indian Herbal Soup Recipe

Neem Flower Rasam Recipe

Ingredients:

• 1-1/2 tablespoons neem flowers
• 20 grams tamarind
• 1/2 teaspoon rasam powder
• 1 tomato (chopped)
• 2 teaspoons jaggery (powdered)
• 1 tablespoon ghee
• Salt (to taste)
• 1/2 teaspoon ghee
• 1/2 teaspoon asafoetida (hing)
• 1 teaspoon mustard seeds
• 1 dry red chili
• 5 curry leaves

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Servings: 2

Cuisine: South Indian

Course: Lunch

Diet: Vegetarian

Instructions:

1. Prepare the Neem Flowers:

   • Begin by heating 1 tablespoon of ghee in a frying pan over medium heat.
   • Add the neem flowers to the pan and sauté them until they turn golden brown and crispy. Once done, remove them from the pan and set them aside.

2. Tamarind Extraction:

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   • Soak 20 grams of tamarind in 1-1/2 cups of warm water for about 10 minutes to soften it.
   • After soaking, extract the tamarind juice, discarding the pulp and fibers.

3. Prepare the Rasam Base:

   • In a saucepan, combine the extracted tamarind juice, 2 teaspoons of powdered jaggery, 1/2 teaspoon rasam powder, chopped tomato, and salt to taste.
   • Add 1-1/2 cups of water to the saucepan and bring it to a simmer.
   • Allow the mixture to cook for about 10-15 minutes, letting the flavors meld together.

4. Add Neem Flowers:

   • Once the base has cooked, stir in the crispy neem flowers. Mix well and allow it to cook for another 2-3 minutes to incorporate the neem flavor into the rasam.

5. Prepare the Tempering (Tadka):

   • In a small frying pan, heat 1/2 teaspoon of ghee.
   • Add 1 teaspoon of mustard seeds and let them crackle for a few seconds.
   • Then add 1/2 teaspoon of asafoetida, 1 dry red chili, and 5 curry leaves. Fry the ingredients for about 30 seconds, ensuring they release their fragrance.

6. Final Touch:

   • Pour the prepared tempering into the rasam, giving it a good stir. This enhances the flavor and gives a rich aroma to the dish.

7. Serving:

   • Serve the Neem Flower Rasam hot with steamed rice, Kirei Sambar, and Chow Chow Thoran for a wholesome South Indian meal.

Enjoy this refreshing and unique South Indian dish that blends the bitterness of neem with the tangy and sweet flavors of tamarind and jaggery, making it a delightful addition to your lunch menu!