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Category: Chutneys and dips
Serving: 5-6
Preparation: 1:00

The smell of fresh neem flowers during spring is one that I have cherished from childhood. Ushering the Tamil New year and Vishu the Malayalam New year with a bitter, sweet, sour, spicy notes.


raw mango (mangai/ keri)- 300g
neem flower (veppam poo)- 1 tbsp
ghee- 1 tbsp
sunflower or vegetable oil- 1 tbsp
black mustard seeds- 1 tsp
urad dal (broken white)- 2 tsp
dried red chilli- 2-3 pieces
asofetida- a pinch
curry leaves- 15-20 leaves
jaggery- 70-80 g
salt- to taste
water- as required


1. Peel and cut the raw mangoes into bite sized cubes.
2. Heat ghee in a kadai over slow heat, fry the neem flowers (veppam poo) till dark brown, keep stiring for even coloring. Place the crisp fried neem flowers of a papaer towel and allow to crisp.
(Note:The neem flower needs to be fried till dark brown to achieve the desired taste)
3. Cut the dried red chilli into 1" pieces and remove the seeds.
4. Heat oil in a kadai allow to sizzle, crackle black mustard seeds, reduce the heat and add the urad dal, keep stirring till golden, add the curry leaves and hing.
5. Transfer the cut raw mango pieces and saute for 10 minutes, add salt and just enough water to cover the raw mango and allow the mago to soften over gentle heat 15-20 minutes.
6. Put the jaggery and cook till the mixture thickens.
7. Finish with fried neem flowers and serve warm.

Serving Ideas

Serve along with steamed ponni rice laced with ghee.

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