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- Tamarind
- 25 gms
-
Toor dal boiled
- Green
Chillies - 4
- dry
neem flowers - 10 gms
- Salt
to taste.
First
boil tamarind water with salt, chillies, mustard powder, asafoetida
for 10 minutes. Then add boiled toor dal. When it reaches boiling
point switch off.
In
a kadai put little ghee,/oil, season it with mustard then put dry
neem flower, fry a few minutes till it becomes black. Then put it
in the rasam.Serve along with Plain Rice or enjoy it as a soup.
Return
to Rasam Recipes or go to Curries
and Gravies
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