Neem flower rasam recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Neem flower - 10 grams
  2. Dry chili - 1
  3. Tamarind - 1 small lemon size
  4. Fenugreek seed - 1/2 teaspoon (tsp.)
  5. Tomato - 1/2
  6. Asafoetida powder - a pinch
  7. Split bengal gram - 1 teaspoon (tsp.)
  8. Coriander leaf - from 2 sprig
  9. Curry leaf - from 1 sprig
  10. Mustard seed - 1/4 teaspoon (tsp.)
  11. Oil - 1 teaspoon (tsp.)
  12. Salt - to taste

PREPARATION:

  1. Soap tamarind in water and get the juice. Now add the tomato and crush really well.
  2. Finely powder split bengal gram, fenugreek seed and add to the tamarind.
  3. Add asafoetida powder to the tamarind.
  4. Boil tamarind juice.
  5. In a separate pan heat oil. Add mustard seed, dry chili. Once the mustard stop splattering add this to the boiling rasam.
  6. Now add the neem flowers, coriander leaf, curry leaf, saltĀ  to the rasam.
  7. Continue boiling the rasam until the raw smell is gone and split bengal gram is cooked and serve.

NOTES:

  1. Goes well with white rice or you can drink like a soup. This rasam has lot of medicinal values.



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