Ingredients

• Tamarind - 25 g
• Toor dal boiled - 2 tbsp
• Green Chillies - 4
• Veppambu (dry neem flower) - 10 g
• Salt - to taste

How to Make Rasam Veppambu

• 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.
• Eat with hot rice.