Neem Flower Pachidi /Vepampoo Pachidi

Indians also have regional new-years. Our astrological charts vary from state to state and cultural norms differ from one city to another. So we have unique celebrations round the year. April 13th was this year's Tamil New Year. And one of the most traditional dishes prepared is the neem flower (vepampoo) pachidi. A sweet, savory, bitter, tangy, and spicy gravy. The whole point is to mix in all the varied flavors of life - sweet, bitter, sour, spicy, and savory. Acknowledging that the New Year is going to offer us a mixed bag of emotions and experiences, we symbolically prepare this dish. 

Neem is widely known for its excellent anti-bacterial properties. Its flower is quite potent (and equally bitter), and is hence used in cooking for its medicinal properties. When masked with the other spices, the neem flower is not quite as unpalatable. Also, this is the time when neem trees shed their flowers. Since almost every house has (used to have) a neem tree, this is when the flowers are collected and put to good use.

Ingredients:

1. 1 tablespoon neem flowers / vepampoo (dried or fresh)
2. 2 teaspoons ghee (clarified butter)
3. 1 tablespoon vegetable oil/olive oil
4. 1 teaspoon black mustard seeds
5. A piece of tamarind, about 4 inches long (soak in 1 cup of hot water for 10 minutes and squeeze out all the tamarind juice; discard the tamarind pulp)
6. 1/4 teaspoon Hing / Asafoetida
7.  A few curry leaves
8. 2-3 dried red chillies
9. 1/2  teaspoon salt (or as needed)
10. 1.5 tablespoons jaggery / brown sugar
11. 2 teaspoons rice flour mixed well in 1 tablespoon of water (the paste helps to thicken the pachidi)

Preparation:

1. Roast the neem flower in the ghee until it turns a dark shade of brown
2. In a saucepan, heat oil. Splutter mustard seeds. Add the hing, the red chillies, and curry leaves.
3. Add the tamarind juice (and an additional 3/4 cup of water) and salt, and let it boil for 10-15 minutes until the raw smell of tamarind dissipates.
4. Add the jaggery / brown sugar and mix well. Let it boil for an additional 5-10 minutes.
5. Reduce the heat, add the rice flour + water paste and whisk well into the gravy till there are no lumps. Heat for an additional 5 minutes until the flour cooks and thickens the pachidi. 
6. Remove from heat and add the fried neem flowers. 

Serve as a side-dish with rice.