Authentic Neem Flower Rasam Recipe – South Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Authentic Neem Flower Rasam Recipe – South Indian Comfort Food

Hey everyone! If you’re anything like me, there are certain dishes that just instantly transport you back to childhood. For me, that’s Rasam. Specifically, my grandmother’s Neem Flower Rasam. It’s the ultimate comfort food – light, tangy, and packed with flavour. It’s a hug in a bowl, honestly! And I’m so excited to share my version with you today.

Why You’ll Love This Recipe

This Neem Flower Rasam isn’t just delicious; it’s also incredibly versatile. It’s perfect as a light meal on its own, a wonderful accompaniment to rice, or even as a soothing remedy when you’re feeling under the weather. The unique bitterness of the neem flowers, balanced by the sweetness of jaggery and the tang of tamarind, creates a flavour profile that’s truly unforgettable. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this South Indian magic:

• 1/3 cup Tuvar Dal or Arhar Dal (approx. 150g)
• 1 large Tomato, roughly chopped (approx. 200g)
• Gooseberry size Tamarind (approx. 20g)
• 1 tablespoon Dried Neem Flower (approx. 7-8g)
• 1 tablespoon Ghee or clarified butter (approx. 15ml)
• 1 teaspoon Sesame oil (approx. 5ml)
• ½ teaspoon Mustard Seeds (approx. 2g)
• ½ teaspoon Jeera or Cumin seeds (approx. 2g)
• 1 tablespoon Rasam Powder (approx. 7-8g)
• ¼ teaspoon Turmeric powder (approx. 1g)
• A pinch of Asafoetida or hing (approx. 0.5g)
• 1 tablespoon Jaggery (approx. 15g)
• Coriander leaves, for garnish
• Curry leaves, a sprig
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Tuvar Dal (Arhar Dal) – Types & Selection: Tuvar Dal is the star of our rasam. You can find different varieties – split or whole. I prefer the split version as it cooks faster.

Tomatoes – Choosing the Right Variety: Ripe, juicy tomatoes are best. Roma or vine-ripened tomatoes work wonderfully. Don’t use overly acidic ones, though!

Tamarind – Regional Variations & Substitutes: Tamarind is key for that signature tang. In South India, we often use the pulp extracted from the pod. If you can’t find that, tamarind paste is a good substitute – use about 2 tablespoons.

Dried Neem Flowers – Unique Flavor & Health Benefits: These are what make this rasam special! They have a distinct bitter flavour and are known for their medicinal properties. You can find them at Indian grocery stores.

Sesame Oil – Traditional South Indian Flavor: Sesame oil adds a lovely nutty aroma. If you don’t have it, you can use vegetable oil, but the flavour won’t be quite the same.

Rasam Powder – Homemade vs. Store-Bought: Store-bought rasam powder is convenient, but homemade is so much better! It’s easy to make a big batch and store for later.

Ghee – The Importance of Clarified Butter: Ghee adds richness and a beautiful aroma. It’s traditional in South Indian cooking. You can substitute with vegetable oil if needed, but ghee really elevates the flavour.

Spices – Mustard Seeds, Cumin, Turmeric & Asafoetida (Hing): These spices are the backbone of South Indian cuisine. Don’t skip them! Asafoetida (hing) has a strong smell, but it adds a wonderful savoury depth.

Jaggery – Sweetness & Balance: Jaggery balances the bitterness of the neem flowers and the tang of the tamarind. You can substitute with brown sugar, but jaggery has a more complex flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the Toor Dal thoroughly and soak it in water for about 15 minutes. Then, pressure cook it until it’s soft and easily mashed – usually 3-4 whistles.
2. While the dal is cooking, soak the tamarind in a cup of hot water for about 10 minutes. Once softened, squeeze out the juice and set it aside.
3. Now, heat the sesame oil in a pan over medium heat. Add the mustard seeds. When they start to splutter, add the cumin seeds and asafoetida.
4. Add the chopped tomatoes and curry leaves to the pan. Sauté until the tomatoes soften and become mushy – about 5-7 minutes.
5. Pour in the tamarind water, add the rasam powder and turmeric powder. Bring to a simmer and cook until the raw smell of the tamarind disappears – around 5 minutes.
6. Add the cooked dal to the pan, along with enough water to adjust the consistency to your liking. Season with salt and simmer for another 5-10 minutes, until the rasam is frothy.
7. In a separate small pan, heat the ghee over medium heat. Add the dried neem flowers and roast them until they turn dark green and fragrant – be careful not to burn them!
8. Add the roasted neem flowers and jaggery to the rasam. Stir well to combine.
9. Let the flavours infuse for 10-15 minutes before serving. Garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the neem flowers, or they’ll become bitter.
• Adjust the amount of jaggery to your preference.
• A good rasam should have a balance of sweet, sour, and spicy flavours.

Variations

Vegan Rasam Adaptation: Simply substitute the ghee with vegetable oil.

Gluten-Free Rasam: This recipe is naturally gluten-free!

Spice Level Adjustment – Mild to Spicy: Adjust the amount of rasam powder to control the spice level.

Festival Adaptations – Pongal & Special Occasions: This rasam is often made during Pongal, a harvest festival in South India. It’s also a staple at family gatherings and special occasions. My aunt always adds a pinch of black pepper for extra warmth during the winter months!

Serving Suggestions

Rasam is best served hot with a generous helping of steamed rice. It also pairs well with papadums and a side of vegetable curry.

Storage Instructions

You can store leftover rasam in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Rasam and its health benefits? Rasam is a thin, watery soup originating from South India. It’s known for its digestive properties and is often used as a remedy for colds and coughs.

What is the significance of Neem Flowers in Rasam? Neem flowers are believed to have medicinal properties and are used to purify the blood and boost immunity. They also add a unique flavour to the rasam.

Can I use lemon juice instead of tamarind? While you can use lemon juice, it won’t have the same depth of flavour as tamarind. Use about 2-3 tablespoons of lemon juice.

How do I adjust the consistency of the Rasam? Add more water to thin it out, or simmer for longer to thicken it.

What is the best rice to serve with Rasam? Steamed white rice is the classic choice. Sona Masoori rice is particularly good.

Can I make Rasam powder at home? Absolutely! There are many recipes available online. It’s a bit time-consuming, but the flavour is worth it.