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Dry Neem (Vepambu) Rasam

 

  • 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.

 

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