Ingredients
1 tbsp Neem flower veppam poo
1 tbsp Tamarind Gooseberry sized
Salt
½ tsp Sugar/ jaggery
Turmeric pdr little
To Temper
1 tsp ghee
½ tsp Mustard seeds
4 Dry Red chilies
1 tsp Urad dal
1 tsp Tuvar dal
1 sprig Curry leaves
Asafoetida/ hing little
Preparations
Soak tamarind in ½ cup hot water for 30 mins. Extract tamarind juice, keep aside. Heat a pan and roast the neem flower until u can smell a nice aroma and turns deep red. Do it in medium or low flame. Keep aside. Add ghee in the pan and temper with the items given under ‘To temper’ table. Add the tamarind extract, salt, sugar and turmeric. Bring to boil. Switch off the stove and add the roasted neem flower and mix well.
Notes
Roast the neem flower carefully in medium flame until nice aroma rises.
Do not boil after adding the neem flower.
Stays good for 2 days even, if kept refrigerated!
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