Tangy Side Dish
Mango Neem Flower Pachadi

METHOD

1. Soak the tamarind in a cup of warm water for about 15 minutes; mix it, then strain through a sieve to extract the juice. Keep aside.
2. Peel the mango and cut it into small pieces.
3. Heat a pan, add the tamarind juice, mix in the turmeric powder, and bring it to a boil.
4. Add the mango pieces and cook until soft. Mix in a little jaggery.
5. Stir well for some time and remove from stove.
6. Heat a little oil in a skillet, add the neem flowers, salt, and chili powder; fry on medium heat.
7. Set the fried neem flowers aside, allow them to cool, and grind them into a coarse powder.
8. Mix the neem flower powder into the cooked mango and tamarind mixture.
9. For the seasoning, heat oil in a skillet over medium heat; add the mustard seeds and curry leaves. Stir until the seeds crackle.
10. Season the pachadi with the roasted mustard seeds and curry leaves. Adjust salt and jaggery to taste.