• Chop the green chilli (if using) and add it to the jar of a small blender—blend to a paste. Alternatively, you can pound it into a fine paste using a mortar and pestle. Remove any larger bits by hand.
• Add all the ingredients to the neem flowers and mix very well.
• Let this mixture soak for about an hour. Then spread on a plate and set in the sun to dry.
• Allow the neem flowers to dry very well for a day or two in full sun. Turn them over to ensure even drying.
• Bottle and store. This should keep at room temperature (in an airtight jar) for a year, but to be safe you can refrigerate it.

To use & serve:

• Heat some oil and add the dried-soaked flowers. Fry till darkening and serve with hot white rice or as a condiment/ an accompaniment to a meal.
• You can also add cumin and garlic slices while frying and make a burnt garlic and neem topping for white rice.
• Alternatively, add a generous pinch of the neem flowers to the tempering for a simple, plain dal or a curd gravy or buttermilk rasam (keeping in mind that this will sour it further).