Dry Neem (Vepambu) Rasam

Tamarind - 25 gms
Toor dal boiled
Green Chillies - 4
dry neem flowers - 10 gms
Salt to taste.


First boil tamarind water with salt, chillies, mustard powder, asafoetida for 10 minutes. Then add boiled toor dal. When it reaches boiling point switch off.

In a kadai put little ghee,/oil, season it with mustard then put dry neem flower, fry a few minutes till it becomes black. Then put it in the rasam.Serve along with Plain Rice or enjoy it as a soup.