Neem Rasam isn’t your typical kitchen rasam. This unique preparation draws from Ayurvedic cleansing principles, using the bitterness of neem to detoxify, purify the blood, and calm internal inflammation. Combined with traditional rasam spices and a satvic approach, this is a healing broth for seasonal resets and pitta imbalances.
What Is Neem rasam?
Neem Rasam is a light, broth-like preparation made using tender neem leaves, warm digestive spices like pepper, cumin, ginger, and sometimes a dash of lemon or buttermilk to soften the bitterness. Unlike the regular rasams, this one is more medicinal, meant for short-term internal cleansing, and is best consumed in moderation.
How to Make Neem rasam: The Traditional Way
🛒 Ingredients:
main
- 6–8 tender neem leaves (washed and de-stemmed)
- 2½ cups water
- ½ tsp cumin seeds
- ½ tsp black peppercorns
- A pinch of turmeric
- Small piece of ginger (optional)
- Rock salt – to taste
- Optional: Juice of ½ lemon or 2 tsp thin buttermilk (for post-boil tempering)
Tempering
- 1 tsp ghee
- ½ tsp mustard seeds
- A pinch of hing (asafoetida)
- Few curry leaves
- Optional: 1 dried red chilli (skip if pitta is high)
🥣 Method:
- Prepare the Spice Base:
Coarsely crush cumin, pepper, and ginger in a mortar-pestle. - Simmer the Rasam:
In a saucepan, add water, crushed spices, turmeric, neem leaves, and salt. Bring to a gentle boil and simmer for 8–10 minutes until the neem flavor is infused but not overpowering. - Tempering:
Heat ghee in a small pan. Add mustard seeds, hing, curry leaves, and optional red chilli. Once it splutters, pour the tadka into the simmered rasam. - Balance the Bitterness (Optional):
After turning off the flame, stir in lemon juice or a little buttermilk for a softer finish. - Serve Warm:
Serve plain or with a small portion of rice.
🌿 Ayurvedic Benefits
- Neem is deeply detoxifying (rakta shodhana), anti-inflammatory, and antiparasitic.
- Helps reduce pitta and ama (toxins), especially in the liver and blood.
- Supports digestion, skin clarity, and metabolism.
- Pepper, cumin, ginger enhance agni and reduce gas or bloating.
- Excellent in spring (vasanta) and post-fever convalescence.
💡Pro Tips from the Indian Kitchen
- Always use tender neem leaves, never matured ones — they’re too bitter and strong.
- Do not over boil neem leaves — 10 minutes max is ideal.
- For children or sensitive individuals, start with 2–3 leaves only.
- Add a few fresh coriander leaves to balance flavor.
❤️ Why We love Neem rasam
- Feels like a reset for body and mind
- Incredibly balancing during seasonal transitions
- Can be customized with lemon or buttermilk for flavor
- Makes a bitter herb deliciously palatable
🧘 Ideal For
- Detox or post-illness recovery
- Spring cleansing
- High pitta conditions (acne, rashes, liver overload)
- Occasional inclusion in satvic or Ayurvedic healing diets
- Taken under guidance for panchakarma diets
