Prep Time : 5 mins Tamarind – small gooseberry sized ball Dried neem flowers -2 tsp Red chillies – 4 (break the chillies into 2 pieces) Tur dal – 1 tsp Hing – a pinch Curry leaves – a sprig Turmeric powder -1/4 tsp Jaggery powder -1/2 tsp Ghee or oil for frying neem flowers – 1 tsp Salt needed For the seasoning Ghee – 1 tsp Mustard seeds – 3/4 tsp Curry leaves – a sprig For garnishing Finely chopped coriander leaves Method
Then add 1 3/4 – 2 cups of water or thin dal water, jaggery and heat until froth starts forming at the top. Do not boil the rasam. Switch off the flame.
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