Neem Flower thogayla | Veppam poo Cutney: Today i have come up with a very healthy chutney. I have prepared this chutney two ways. One method does has coconut and other one without coconut in it. Both the versions go well with rice, idlis and also with dosas. The one with coconut is the one i love for it's taste.The coconut, ginger and the neem flower combo is just awesome.

Both the versions are not that bitteras  you imagine. Tasty healthy and flavourful. I got the recipe for the one without coconut on a television show and i just tried with coconut version like a chammanthi. Both taste really nice. Another healthy neem flower preparation !!!

Veppam poo Chutney

 INGREDIENTS:
With coconut:
Dry Neem Flower - 1 tablespoon
Coconut- 2 tablespoons
Dry red chilli-1
Small/Pearl onion-1
Ginger-1 small piece
Tamarind- small pinch
Salt- to taste

With out coconut:
Dry Neem Flower- 1 tablespoon
Dry red chilli-2
Urad dhal- 2 teaspoons
Channa dal- 2 teaspoons
Tamarind- small pinch
Jaggery - 1/4 teaspoon
Asafetida- pinch
Oil- 1 teaspoon
Salt- to taste
Veppam poo Thogayal

 PROCEDURE:

 With coconut:
  • Dry roast the neem flower in a pan till dark brown colour till the aroma arises and get roasted well. Do not burn them while roasting.
  • In a blender jar add the roasted neem flowers with coconut, dry red chilli, small onion, ginger, tamarind and salt.
  • Grind as a coarse paste by adding very little water to grind.

With out coconut:
  • Dry roast the neem flower in a pan till dark brown colour till the aroma arises and gets roasted well. 
  • Transfer it on a plate now on the same pan add a teaspoon of oil and roast the red chilli, channa dal, urad dhal  together till the colour of the dhal turns golden. Switch off the gas and allow to cool.
  • In a blender jar add the roasted neem flower, roasted dhal and red chillies, tamarind, jaggery, asafetida and salt.
  • Add little water and grind as a coarse paste.

Veppam poo Thogayal