Serevs:4 ; Preparation Time: 20min
Azadirachta indica is a binomial name for Neem. Neem leaves are used in preparing oil which in turn used in making shampoo. Also it has many medicinal properties: Anti-fungal, anti-diabetic.etc. It clears out all the worms in stomach.
Neem flower (Vepu (Telugu)/ Bevu (Kannada)/ Vembu(Tamil)) Rasam is a very light yet amazing recipe which can be had with hot rice and a teaspoon full of ghee (Clarified butter).
- Sun dried neem flowers – ½ cup
- Dry red chillies – 3 No.s
- Cumin (jeera) seeds – ½ teaspoon
- Mustard seeds – ½ teaspoon
- Coriander Powder – ½ teaspoon
- Rasam Powder – 1 teaspoon
- Black gram sabut (Urad dal) – ½ teaspoon
- Turmeric Powder – ½ teaspoon
- Asafoetida – a pinch
- Tamarind – half lemon size
- Salt for taste
- Ghee( Clarified butter) – 1 teaspoon
- The neem flowers must be completely dried in sun till it becomes brown in colour.
- Soak half lemon size tamarind in ½ cup water for 10 min.
- Meanwhile heat 1 teaspoon of oil in a rasam bowl, add ½ teaspoon mustard seeds, ½ teaspoon cumin (jeera) seeds, red chilies, ½ cup dried neem flowers, 1 teaspoon ghee, ½ teaspoon coriander powder, ½ teaspoon Black gram sabut (Urad dal), a pinch of asafoetida , ½ teaspoon turmeric powder. Simmer the flame and fry it for 3 mins.
- Add tamarind water, 1 ½ cup water, 1 teaspoon rasam powder and salt as per requirement. Allow it to boil on a medium flame for 5 – 10 min. Turn off the flame when you get the smell of fresh aromatic fried neem flower rasam.
Enjoy the flavour of neem flower rasam with hot ghee rice.