Introduction:
Neem Flower Tamarind Pachadi is a traditional Tamil New Year dish, especially popular in the Tanjore region of Tamil Nadu. Made with fresh neem flowers, this pachadi balances sweet, tangy, and bitter flavors, symbolizing the varied experiences of life in the coming year.
Ingredients:
- Neem Flower (Fresh or Dried): 2 tsp
- Tamarind Paste: 2 tbsp
- Salt: 1 1/2 tsp
- Red Chillies: 6 nos
- Mustard Seeds: 1 tsp
- Curry Leaves: 1/4 cup
- Asafoetida: 1 pinch
- Jaggery: 1/4 cup
- Rice Flour: 2 tsp
- Oil: 2 tbsp
- Ghee: 2 tbsp
Method:
Prepare Neem Flowers:
- Heat 1 tbsp of ghee in a pan.
- Add neem flowers and fry them until they turn reddish. Be careful not to burn them. Set aside.
Prepare Seasoning:
- In the same pan, add the remaining ghee and oil.
- When hot, add mustard seeds and allow them to splutter.
- Add red chillies, asafoetida, and curry leaves. Sauté briefly.
Prepare Tamarind Water:
- Mix 2 cups of water with tamarind paste to make tamarind water.
- Add this tamarind water to the pan.
Cook Pachadi Base:
- Add salt and let the mixture come to a boil.
- Stir in jaggery and mix well until it dissolves completely.
Thicken the Pachadi:
- Mix rice flour with 1/4 cup of water to form a smooth paste.
- Add this paste to the boiling mixture and stir continuously to avoid lumps.
Final Touch:
- Add the fried neem flowers to the pachadi and stir well.
- Let it boil for a few minutes and then remove from heat.
Serving Suggestions:
- Serve the Neem Flower Tamarind Pachadi as a side dish with hot steamed rice and ghee.
- It pairs well with other Tamil New Year delicacies like Mango Pachadi and Vadai.
Symbolism:
This dish combines the bitterness of neem flowers with the sweetness of jaggery and tanginess of tamarind, reflecting the joys and challenges of life.
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