Neem Flower Poriyal

Method

1. 1

   Gather neem flowers: Use freshly picked or sun-dried neem flowers (vepampoo). If using fresh flowers, dry roast in a pan for 2-3 minutes until crispy.

2. 2

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 1 broken dried red chilli and 1 sprig curry leaves. Fry 20 seconds.

4. 4

   Add shallots: Add 5 sliced shallots and cook 3-4 minutes until golden.

5. 5

   Add neem flowers: Add the neem flowers. Season with salt.

6. 6

   Mix gently: Neem flowers are very delicate — toss gently to coat with the oil and shallots.

7. 7

   Cook briefly: Cook on low heat 2-3 minutes — neem flowers cook very quickly and can become too bitter if overcooked.

8. 8

   Add jaggery: Add 1 tsp powdered jaggery to balance the natural bitterness of neem. Mix well.

9. 9

   Add coconut: Add 2 tbsp freshly grated coconut. Toss gently 1 minute.

10. 10

    Serve: Neem flower poriyal is a traditional Tamil Nadu dish eaten on Ugadi and Tamil New Year. Serve in small quantities with steamed rice.