1) Neem Rasam:

Neemflower - 3 tsp, red chili - 1 , mustard - 1 tsp, salt - 
3/4 tsp, asafoetida - 1/4 tsp, ghee - 3 tsp., tamarind - 
lime size
Take ghee in a sauce pan, add mustard seeds. When it 
pops, add asafoetida, 1 whole red pepper, and 3 tsp 
dried neem flower(veppamboo). Add tamarind juice to 
this and bring to boil. Add water to make the liquid 
about 3 cups. Add 1/4 tsp rasam powder.Add 3 
bunches of curry leaves.

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