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Neem rasam
 By now you must have mastered the art of making
tomato, lemon and
Mysore rasam. Now to neem
rasam.
This is the season when neem flowers are in full bloom. Our mothers and grandmothers used to save whatever was available in a particular season for future use. In the same manner, neem flowers are collected and stored in this season. Neem is good for the stomach so don’t say “yuck”.
Now let’s see how to prepare neem rasam that can be delicious and also a good medicine:
Ingredients:
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Dried neem flower - A handful
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Red chillies - 3
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Tamarind - Gooseberry-sized
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Asafoetida (perungayam)- One pinch
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Salt - To taste
Method :
Soak tamarind in water and make a paste out of it. Boil the tamarind paste with water till the raw smell of tamarind disappears. Add salt and let it come to a boil once more.
Remove from fire.
Heat oil in a pan. Add the neem flowers, red chillies and asafoetida. Once the flowers are fried nicely, remove them from the fire.
Just 10 minutes before serving food, add the fried items to the
rasam.
There, simple and sweet…er, straight, no?
NOTE: Never add the neem flowers while boiling the rasam as it will turn bitter.
Jayam
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