Neem pachidi (chutney)
In two teaspoons of oil, add one-and-a-half teaspoon of mustard seeds, one red chilli and one teaspoon of dried neem flowers. Add some thick tamarind juice to the mixture. Then put three to four teaspoons of powdered jaggery and cook for about two minutes. The chutney is ready.

Neem rasam
Take three teaspoons of ghee in a saucepan, and add one teaspoon of mustard seeds. When the seeds begin to pop, add a little bit of asafoetida, one red chilli and three teaspoons of dried neem flowers. Add half-a-cup of tamarind juice to the mixture and boil it for 15 minutes. Then put proportionate amount of water and one-fourth teaspoon of rasam powder. Cook for a while and garnish the rasam with kadhi pata.