VEPPAMPOO (NEEM FLOWER) PACHADI

In addition to the general pandigai menu, this pachadi is prepared on Tamil New Year and has all the six tastes (sweet, sour, salt, bitter, pungent and astringent).

INGREDIENTS:

Crushed jaggery - 1 cup
Mango sliced - 1/4 cup
Tamarind - a marble size OR tamarind paste - 1/2 tsp.
Dry red chilly OR green chilly - 1
Mustard seeds - 1/4 tsp.
Fresh veppampoo (neem flowers) - 3 tsp.
Salt - 1/8 tsp.
Ghee - 1 tsp.

METHOD:

Soak the tamarind in water, extract pulp.

Boil the mango slices in little water with a pinch of salt.

Add the mangoes to the tamarind extract and boil till the raw smell of tamarind goes. Now, add the crushed jaggery and again boil it till the raw smell of the jaggery goes.

In a pan, heat a tsp. of ghee, add mustard seeds and when they splutter add red chilly and fry the veppampoo (neem flowers) till golden brown. Add to the above and mix well.