Friday, June 26, 2009
this is not a very popular rasam as it has a bitter tinge because of the flower of the neem leaves. the taste has to be cultivated.but neem has some great healing properties.it is an excellent deworming agent.also by regular consumption the digestive system can be strengthened. and if cooked well it can be a very stimulating and satisfying rasam.
when we lived in chembur in the mid-seventies, we had a large neem tree in our garden.it was the first tree that my mom had planted. during season,i enjoyed picking up the flowers.they have a good smell though when you consume the cooked rasam it tastes a bit bitter.
if what i have said above doesn't put you off, try this method with the following ingredients:
3 tsp ghee,one and half table spoonful dried neem flowers,one small ball of tamarind,1/2 tsp rasam powder,one tablespoon jaggery.i small tomato cut into four parts and add 1 tsp salt for taste. make a spice paste of 1 tsp ghee,1 tsp pigeeon pea,3 red chilies.1/2 tsp methi seeds.1/2 tsp hing.
take tamarind, make a small ball of it and soak it in about one cups of water.after some time squeeze the tamarind to the fullest.keep the water plus tamarind solution.put the tamarind water on the stove and add salt and asfoetida to the solution.boil this combination.take a pan,add some oil and red chillies.wait for the chillies to turn black.then add 'vepampoo'.once the 'vepampoo' also turns quite black for a good flavour add the chillies and 'vepampoo' to the boiling solution.add another cup of water,bring to boil and remove from stove.tadkafy with seasoned mustards.
dress it up with coriander leaves and curry leaves also.
serve it hot with plain rice or it can be taken separately as a soup.