Authentic Tamarind Rasam Recipe – Neem Flower & Tur Dal Soup

Last Updated on 2 months by Neha Deshmukh

Authentic Tamarind Rasam Recipe – Neem Flower & Tur Dal Soup

Introduction

There’s just something about a warm bowl of rasam that feels like a hug from the inside, isn’t there? It’s the ultimate comfort food in my family, and this tamarind rasam, with its unique touch of neem flowers, is extra special. I first learned to make this from my paati (grandmother), and it’s been a go-to whenever I’m feeling a little under the weather or just craving something light and flavorful. It’s more than just a soup; it’s a little piece of home.

Why You’ll Love This Recipe

This isn’t your average rasam recipe. The combination of tangy tamarind, earthy turmeric, and slightly bitter neem flowers creates a wonderfully complex flavor profile. Plus, neem flowers are packed with medicinal properties – it’s like a health boost in every sip! It’s surprisingly easy to make, ready in under 30 minutes, and perfect for a quick lunch or a comforting dinner.

Ingredients

Here’s what you’ll need to create this flavorful rasam:

• small gooseberry sized ball tamarind
• 1 tsp tur dal (split pigeon peas)
• a pinch hing (asafoetida)
• 1/4 tsp turmeric powder
• as needed salt
• a sprig curry leaves
• 4 red chillies
• 1/2 tsp jaggery powder
• 1 tsp ghee or oil (for frying chillies)
• 3/4 tsp mustard seeds
• 1 tsp ghee (for tempering)
• 2 tsp dried neem flowers
• finely chopped coriander leaves (for garnish)
• 1.5 cups warm water (for soaking tamarind) + 1.75-2 cups water/thin dal water

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference:

• Tamarind: I prefer using a good quality, plump tamarind. The darker the color, generally the more flavorful it is. You can find it at most Indian grocery stores.
• Tur Dal: Using fresh tur dal really elevates the flavor. If you can, avoid pre-split, overly processed dal.
• Neem Flowers: These are the stars of the show! They have a distinct, slightly bitter taste and are known for their medicinal properties – great for digestion and skin health. You can find them dried at Indian grocery stores, or sometimes online. If you can’t find them, you can omit them, but the flavor will be different.
• Ghee vs. Oil: Traditionally, ghee is used for tempering, giving it a lovely nutty aroma. But you can absolutely use oil if you prefer. I sometimes use a neutral oil like sunflower or vegetable oil.
• Curry Leaves: The aroma of fresh curry leaves is unbeatable. If you have a curry leaf plant, even better! Different regions in India use slightly different varieties of curry leaves – feel free to use what you’re familiar with.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in 1.5 cups of warm water for about 15-20 minutes. Once softened, extract the juice, discarding the pulp.
2. In a vessel, combine the tamarind water, tur dal, hing, turmeric powder, salt, and curry leaves.
3. Now, heat 1/4 tsp of oil in a small pan. Fry the red chillies until they become crisp. Be careful not to burn them! Add these fried chillies to the tamarind mixture.
4. Simmer the mixture on low heat until the raw tamarind aroma disappears – this usually takes about 10-15 minutes.
5. Add 1.75-2 cups of water or thin dal water, and jaggery. Heat until it starts to froth, but don’t let it boil vigorously.
6. In a separate small pan, heat 1 tsp of ghee. Add the mustard seeds and let them splutter. Then, add the curry leaves and fry for a few seconds. Pour this tempering into the rasam.
7. Next, fry the dried neem flowers in 1 tsp of ghee until they turn reddish-brown. Mix them into the rasam.
8. Finally, garnish with finely chopped coriander leaves. Serve hot with rice or enjoy it as a soothing medicinal soup!

Expert Tips

• Don’t skip the simmering step! It’s crucial for developing the flavors and getting rid of the raw tamarind taste.
• Adjust the amount of jaggery to your liking. Some people prefer a sweeter rasam, while others like it more tangy.
• The tempering is key! It adds a wonderful aroma and depth of flavor.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Spice Level Adjustment: If you like it spicier, add an extra red chilli or a pinch of chilli powder. My friend, Priya, always adds a tiny bit of black pepper too!
• Festival/Seasonal Adaptations: During Pongal, some families add a little bit of freshly ground black pepper to their rasam.
• Ayurvedic Adaptations: For a more Ayurvedic approach, you can add a pinch of cumin powder and a small piece of ginger while simmering.

Serving Suggestions

Rasam is incredibly versatile! It’s fantastic with:

• Steaming hot rice – a classic combination!
• Idli or dosa for a comforting breakfast.
• As a light soup on its own, especially when you’re feeling unwell.
• With a side of papadums for a crunchy contrast.

Storage Instructions

Rasam tastes best when fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors might mellow slightly, but it will still be delicious. You can gently reheat it on the stovetop.

FAQs

• What is the best type of tamarind to use for rasam? A good quality, plump tamarind with a dark color is ideal.
• Can I skip the neem flowers? What’s their purpose? You can, but the neem flowers add a unique flavor and medicinal benefits. They’re traditionally used for their digestive properties.
• How can I adjust the sourness/spiciness of the rasam? Adjust the amount of tamarind juice for sourness and the number of red chillies for spiciness.
• What is the significance of tempering in rasam making? Tempering (or tadka) adds a burst of flavor and aroma to the rasam. It’s a crucial step in South Indian cooking.
• Can this rasam be made ahead of time? How does it affect the flavor? Yes, you can make it a day ahead. The flavors will meld together even more, but it might lose a little of its freshness.