- Submitted by Dahlia on 23rd Apr 2015
(Neem Flower Rasam, Azadirachta Indica Soup)
Neem tree is well known for its medicinal values. Its leaves, seeds and flowers are popularly used for the preparation of many Ayurvedic medicines. It is found that neem has anti cancer, anti bacterial properties. It is also used to treat skin infections, get rid of stomach worms, as a blood purifier, to get rid of head lice etc.
The neen tree usually flowers during the month of April. It is used to make many dishes like Veppampoo Pachadi, podi, rasam etc. The flowers are usually not sold in the market. You have to get hold of someone who owns a tree. We are very fortunate to have many neem trees in our apartment. The flowers can be dried and stored to be used throughout the year.
Today's recipe is a rasam with neem flowers. This rasam is usually prepared for Tamil New year which falls in the month of April. The slightly bitter taste of the neem flower is well balanced with the sourness of the tamarind. It has a very pleasant appearance with the tiny flowers floating on top of the rasam.
Cooking time - 15 minutes
Serves - 4
- Dried neem flowers - 2 tsp
- Tamarind - small gooseberry size (soaked in 1 cup water)
- Turmeric powder - 1/4 tsp
- Jaggery - a small piece (or 1/4 tsp sugar)
- Cilantro (Coriander Leaves) - 2 tbsp
- Ghee - 1 tsp
- Salt - to taste
- Ghee/Oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Dry Red chilies - 3 or 4 (broken into 2)
- Asafoetida - a pinch
- Toor dal - 1 tsp
- Curry leaves - 6-7 leaves
- Extract the juice from the soaked tamarind. Dilute the tamarind juice with another 1.5 cups of water. Keep it aside.
- Heat 1 tsp of ghee in a kadai or small pan and splutter the mustard seeds.
- Add the toor dal, dry red chilies, asafoetida, curry leaves and turmeric powder one by one.
- Add the prepared tamarind juice, jaggery and required salt. Bring it to a boil.
- Reduce the flame and simmer for couple of minutes.
- Add finely chopped cilantro and switch off. Close the rasam with a lid to keep its nice aroma locked.
- In a small pan, heat 1 tsp of ghee and fry the neem flowers on low flame. The flowers should turn golden brown and crispy. Be careful not to burn it.
- Add this over the hot rasam. The fried neem flowers floats beautifully on top of the rasam.
- Serve this rasam with some white rice or serve it as a hot soup.
More recipes with neem flower