| • | Soak 3 tablespoon tamarind in water for about 30 minutes.
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| • | Boil this mixture for 5 minutes.
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| • | Allow it to cool. Blend in a mixie until smooth.
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| • | Remove fibers by passing the mixture through a sieve.
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| • | Add fine chopped up mango pieces to the sieved juice.
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| • | Boil again until raw mango pieces turn tender.
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| • | Now add powdered jaggery. Simmer until it melts.
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| • | Remove the mixture from the burn and leave only aside.
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| • | Heat one tablespoon oil and add table mustard seeds.
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| • | When table mustard seed start spluttering, add neem flower and saute until the mixture turns light brown.
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| • | Add table salt and chilli powder. Mix well.
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| • | Mix tamarind juice with neem flower.
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| • | Neem Pachidi is ready to serve.
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