Neem Rasam

neemflower – 3 tsp, red chili – 1 , mustard – 1 tsp, salt – 3/4 tsp, asafoetida – 1/4 tsp, ghee – 3 tsp., tamarind – lime size
Take ghee in a sauce pan, add mustard seeds. When it pops, add asafoetida, 1 whole red pepper, and 3 tsp dried neem flower(veppamboo). Add tamarind juice to this and bring to boil. Add water to make the liquid about 3 cups. Add 1/4 tsp Rasam Powder.Add 3 bunches of curry leaves.

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Neem Rasam — No Comments

  1. hi ,
    the way which you written the receipe in not clear , you should write the ingredients one by one ,
    thank you,you have written like a letter,

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