Vepampoo (Neem Flower) – handful
Dry Red Chilli – 1
Mustard Seeds – 1/2 tsp
Jaggery – little (or as required), powdered
Tamarind Extract – 1/2 cup (or more as desired)
Oil – 1 tsp
Salt as per taste
1. Heat oil in a pan.
2. Fry the mustard seeds and dry red chilli.
3. Add vepampoo and stir-fry for 45 seconds.
4. Pour the tamarind extract and add salt, jaggery.
5. Bring to a boil and remove from flame when it starts to thicken.