This is the first time I have made this recipe.I must say that this is an awesome and healthy
rasam.I did not have the idea of making with the flower until I saw a cartful of moringa leaves
with flowers.It is natural to see the flowers in a moringa tree,but this was the first time I saw
the keerai man’s cart with flowers,and after he persisted me to buy the flowers too with a
healthy note,I searched for its health benefits.The brewed moringa flowers are a an excellent
source ofcalcium and potassium and a goood supplement for nursing mothers.It is also good
for treating common colds.I have made Agathi keerai (humming bird tree leaves)leaves with
egg,and made Kiri hodhi(coconut milk based+less spicy curry),but this is my first attempt with
moringa flower.If you are lucky get a big bunch of flowers you can stir fry with egg n pepper as
a side dish for Chappathis,or rice and curry.
Well,let me now get into my version of Moringa rasam!
A handful of moringa flowers
1 tsp peppercorns
1.5 tsp cummin seeds
1-2 dry chillies
8-9 pips of garlic(peel on)
Few curry leaves
Light decoction of 2 cups tamarind water (you can use juice of 1 lime to substitute tamarind)
A pinch of asafoetida
1/2 tsp mustard seeds
Salt to taste.
First grind coarsely pepper ,cummin,garlic,and tomato and set aside.
Heat oil add mustard,dry chillies, curry leaves,asafoetida and the ground mixture with the
turmeric and salt.Saute for a minute.Add the flowers ,mix for a minute.Add the tamarind
extract or only water if you are using lime or lemon(you have to add lime or lemon always
after you remove from fire as the nutrient content wil be absent).Check for salt.Add lemon or
lime juice.Serve hot with rice.
Satiating meal for a heavy rainy season.