Thursday, August 16, 2012

Bevina hoovu gojju / Veppampoo Pachadi

Fresh Neem leaves      1 tblsp

Mustard                        1 teaspoon             

Methi                            1/2 tsp

Hing                              a pinch

Dry red chillies              2

Tamarand pulp             extracted from tamarind  the size of a large marble

Saarina Pudi                1 1/2 - 2 tsp (depending on how spicy you want it to be)
Jaggery                        the size of a marble ( or enough to balance the spicy taste)
Ghee                            a little to fry the neem leaves 

Fry fresh neem  flowers in a bit of ghee and keep them aside. 

Season a spoon of mustard, half a spoon of methi, a bit of hing and a couple of dry chillies.  

Add the fried flowers and tamarind syrup.  Spray half a spoon of turmeric powder.  Let the syrup not be very thick.  Add enough water and salt.  

Boil well for at least 15 minutes on medium flame.  

Add 1 and a half spoons or 2 spoons of saarina pudi and boil further.  Then add jaggery (enough to balance the sourness and spiciness) and curry leaves. 

Gojju is ready. 
                                                                                        Veppampoo Pachadi

Dried or Fresh Neem flowers            1 tsp

Tamarind Pulp                                   From tamarind the size of a large marble

Chilli Powder                                    1/4 tsp

Powdered jaggery                            4-5 tablsp

Ghee                                                1/2 tsp  to fry the flowers

Salt                                                   a tiny pinch

For tempering:

Oil                                                    1 tsp
Mustard                                            1/2 tsp


Fry the flowers in Ghee.Dried flowers will serve the purpose but if you can get fresh flowers use them.
Add the tamarind juice and a tiny pinch of salt. Boil for a few minutes till the raw smell of tamarind changes.
Add the Jaggery powder and chilli powder and mix well.
You can adjust the taste and vary the quantities of powders according to your preference now..
Cook for 3 minutes on a low flame.
To thicken the pachadi you can dissolve half a spoon of rice flour in water and add it to the pachadi.
Mix well . Bring it to a boil and switch off.
Season with Mustard spluttered in hot oil.


This pachadi can be made with a combination of Mango amd neem leaves.
Cut a mango into small pieces and cook it in water with a little salt. Slit a few green chillies and add them to the mangoes boiling in water. Add Jaggery and cook till the mix thickens. Fry neem leaves in ghee and add them to the pachadi.  Temper with mustard spluttered in hot oil
(In this case mango and green chillies replace tamarind and red chilli powder in the earlier recipe.)

Recipes courtesy: Sudha Narasimhachar (via dailysamayal)

No comments:

Post a Comment