The other day after I made rava pakoda I had some excess oil and was using it up to frying/roasting some Neem Flowers/Vepampoo. I was on the phone with mami, my sisters mother-in-law(Mrs.Vishwanathan) and in our conversation mentioned that I was roasting Vepampoo . She immediately suggested for me to try a chutney/thogayal out of it. I did take up her advice and the end result was one unique kind of chutney. This one was slightly bitter,salty, sweet, spicy and sour. It was one perfect healthy medicine which I liked a lot. My entry to JFI: Flower Power hosted by Rachna of Soul Food for the month of July.
Roasted/Fried Neem flower - 1 cup
Jaggery- 1 tsp
Dry Chillis - 1 or 2
Tamarind - dime size ball
Mustard seeds - 1 tsp
Udad Dhal- 2 tsp
Channa Dhal - 2 tsp
Oil - 2 tsp for chutney and more for roasting the Neem Flower.
Asafoetida - a few shakes
Water - 1/8th to 1/4th cup
1. To roast the Neem flower add some oil in the wok and roast it till turns almost dark brown or black.
2. Remove it from the wok and allow to cool.
3. Add 2 tsp oil in the wok. Add asafoetida, followed by mustard seeds(wait for it to pop), add the dhals and chillis.When the dhal turns golden brown add the tamarind and jaggery.
4. Mix this with the roasted Neem flower and after it cools grind it into a paste adding 1/8Th cup of water.
5. Serve with hot rice.