Directions

1. Add a cup of water to your Kadai or any cooking utensil.
2. Add a spoon of toor dal, 2 slit green chillies, some turmeric and some hing ( yes, directly to the water)
3. Add a small tomato - chopped however you like. Add tamarind extract - from a very small piece.
4. Let cook for 5 minutes.
5. Add another cup of water. Requisite salt. A small bit of jaggery.
6. Tadka - ( do it at this stage so that the neem flavour can seep in to the broth ) - 2 Tbsp of ghee, neem flowers, mustard seeds, 3-4 red chillies. Add to Rasam and mix. Let cook for another 7 minutes or so on gentle heat. Switch off and serve with hot rice or drink as a soup.
7. The main flavouring comes from neem flowers and the chilies. No rasam powder needed.