Neem Flower Poriyal

Ingredients

• - 250g neem flowers
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

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. Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 1 broken dried red chilli and 1 sprig curry leaves. Fry 20 seconds.
4. Add shallots: Add 5 sliced shallots and cook 3-4 minutes until golden.
5. Add neem flowers: Add the neem flowers. Season with salt.
6. Mix gently: Neem flowers are very delicate — toss gently to coat with the oil and shallots.
7. Cook briefly: Cook on low heat 2-3 minutes — neem flowers cook very quickly and can become too bitter if overcooked.
8. Add jaggery: Add 1 tsp powdered jaggery to balance the natural bitterness of neem. Mix well.
9. Add coconut: Add 2 tbsp freshly grated coconut. Toss gently 1 minute.
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.