| • | Soak 3 tsp tamarind in water for about 30 minutes.
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| • | Boil this mixture for five 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 finely chopped mango pieces to the sieved juice.
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| • | Boil again till raw mango pieces turn tender.
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| • | Now add powdered jaggery. Simmer till it melts.
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| • | Remove the mixture from the flame and leave aside.
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| • | Heat one tsp oil and add mustard seeds.
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| • | When mustard seeds start spluttering, add neem flower and saute till the mixture becomes light brown.
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| • | Add salt and chili powder. Mix well.
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| • | Mix tamarind juice with neem flower.
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| • | Neem Pachidi is ready to serve. |
