Ingredients:

• Tamarind – 25 g
• Toor Dal boiled – 2 tbsp
• Green chillies – 4
• Veppambu (dry neem flower) – 10 g
• Salt – to taste

Method:

1. First boil tamarind water with salt, chillies, mustard powder, asafoetida for 10 minutes. Then add boiled toor dal.
2. When it reaches boiling point switch off.
3. 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.
4. Eat with hot rice.

Recipe courtesy of Usha