Neem Rasam recipe
neemflower - 3 tsp
red chili - 1
salt - 3/4 tsp
asafoetida - 1/4 tsp
mustard - 1 tsp
ghee - 3 tsp
tamarind - accordingly(a small ball size)
Curry leaves - 2 sprig
Take ghee in a sauce pan, add mustard seeds.
When it
pops, add asafoetida, 1 whole red pepper, and 3 tsp dried neem flower.
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 curry leaves.
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