Neem Flower Rasam

One of the reasons that I started this blog is to try and learn more traditional tamilian recipes. So when I learnt about this month’s RCI, I decided to jump in. Not to mention this is the first time I am participating in an online blogging event. My entry to this event is ‘Veppampoo rasam’ (Neem flower rasam).

Neem flowers are abundant in India during the month of April. The highlight of Tamil New Year’s day festival, which falls on the 14^th or 15^th of April, is Manga pachidi, a dish made with Mango, jaggery and neem flowers, and tastes sweet, sour and bitter. The dish signifies all facets of life, its ups and downs.

These fresh flowers are sun-dried and stored year round. It tastes good when fried in ghee and added to rasam or raita or even mixed with plain rice with a tsp of sesame oil. It tastes a tad bitter, but if you like the bitterness of bitter gourd, you may like neem flowers too. It is an acquired taste which I have grown to appreciate. After all, the medicinal value of neem are endless.

Ingredients

Dried neem flowers – 2 tbsp
Tamarind paste – 1 tbsp
Red chillies – 8
Toor dal – 2 tbsp
Asafoetida
Curry leaves
Ghee - 1 tsp
Mustard seeds – ½ tsp
salt

Method

Boil tamarind paste, toor dal, salt, curry leaves in 2 cups of water. Roast the red chillies in a tsp of oil add it to the tamarind mixture. Boil this mixture until the tamarind no longer smells raw. Heat ghee and splutter the mustard seeds. Add the neem leaves to the ghee and roast till it turns brown. Add this to the rasam with asafoetida.

Try this once and your tummy will thank you.

Neem flower rasam with cauliflower fry and karuvadam