Neem Rasam

Ingredients:
neemflower – 3 tsp,
red chili – 1 ,
mustard – 1 tsp,
salt – 3/4 tsp,
asafoetida – 1/4 tsp,
ghee – 3 tsp.,
tamarind – lime size

Method:
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.