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Vepampoo vathal

Neem flowers, spiced, soured with curd and sun-dried are a seasonal addition to the Tamil repertoire of vathals--which are then fried and become a condiment accompanying a traditional meal, or a tempering to lift something a simple dal off its feet!
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Ingredients Method

Ingredients
  

  • 1 cup of dried neem flowers washed and picked over for any remaining stems or dirt
  • 1 tablespoon yogurt
  • 1 small green chilli or 1/2 teaspoon red chilli powder
  • A pinch of hing
  • A pinch of salt

Method
 

  1. Chop the green chilli (if using) and add it to the jar of a small blender—blend to a paste. Alternatively, you can pound it into a fine paste using a mortar and pestle. Remove any larger bits by hand.
  2. Add all the ingredients to the neem flowers and mix very well.
  3. Let this mixture soak for about an hour. Then spread on a plate and set in the sun to dry.
  4. Allow the neem flowers to dry very well for a day or two in full sun. Turn them over to ensure even drying.
  5. Bottle and store. This should keep at room temperature (in an airtight jar) for a year, but to be safe you can refrigerate it.
To use & serve:
  1. Heat some oil and add the dried-soaked flowers. Fry till darkening and serve with hot white rice or as a condiment/ an accompaniment to a meal.
  2. You can also add cumin and garlic slices while frying and make a burnt garlic and neem topping for white rice.
  3. Alternatively, add a generous pinch of the neem flowers to the tempering for a simple, plain dal or a curd gravy or buttermilk rasam (keeping in mind that this will sour it further).