The bittersweet neem flowers, sweet tang of tamarind, and deep brown sugar-like sweetness of jaggery in a heartwarming brew.
Total Time:14 minutes
Yield:4 servings
Ingredients
2 tbsp Dried Neem Flowers
1 inch Ginger (smashed)
1/2 tsp Turmeric
1-2 tsp Rasam Powder
2 tbsp Jaggery Powder
1 Green Chilly (slit)
1/2 – 1 cup Water
1 tsp Oil
1 tsp Cumin Seeds
2 tbsp Cilantro Leaves (chopped)
Coarse Sea Salt (to taste )
For Tamarind Paste
2-3 tsp Dry Tamarind
2 cups Lukewarm Water
For the Spiced Drizzle
1 tbsp Ghee
1/4 tsp Asafetida
1 tsp Mustard Seeds
8-10 Curry Leaves
Instructions
In a medium saucepan, add 1 tsp oil. When the oil is hot, add cumin seeds and cook until it turns brown.
Add the dried neem flowers and sauté for a couple of seconds.
Make a tamarind paste by adding a large piece of dry tamarind to 2 cups of lukewarm water. Optionally, you can substitute with 1 tbsp store-bought tamarind paste and 2 cups of water.
Add the smashed ginger, sliced green chilli, salt, turmeric and rasam powder.
Strain the pulpy tamarind water into the pan. Let this broth boil for 10-15 mins.
In a separate small pan, add 1 tbsp ghee/oil. Add the mustard seeds. When they start popping, add the curry leaves. Pour this immediately on top of the rasam.
Finish by adding jaggery. Garnish with chopped cilantro.
