Fresh Neem Flower Thuvaiyal/Chutney.

Ingedients:

Fresh Neem Flowers (4-7 inflorescence)
Coconut grated 1 cup
Urad dal 1 fistful
Ginger 1″
Garlic 4 beads
Peppercorns 4
Cumin 1/4 spoon
Dry red chilies 5-6
Curry leaves few
Salt
Oil.

Method:

Carefully whither the flowers alone. Wash and set aside.

In a wok, heat oil. Add pepper, cumin, chilies and curry leaves. Fry for aout 2 minutes.

Then followed by ginger and garlic.

Add urad dal and fry real good. Maybe till it turns to golden color.

Now add coconut and fry for another 2 minutes.

Add neem flowers finally and fry till they wilt.

Remove from heat. Bring this to room temperature and wet-grind coarsely using very limited water.

Serve to go with plain steamed rice. Running a spoon ful of ghee would make it less bitter!