- Peel and chop raw mango into small pieces.
- Cook mango with turmeric powder and a cup of water until softened.
- Melt jaggery in a separate pan, strain to remove impurities, and add to the cooked mango.
- Simmer until the mixture thickens slightly.
- Heat coconut oil in a tempering pan, add mustard seeds and allow them to splutter.
- Add neem flowers and red chili powder, sauté briefly.
- Pour the tempering over the mango-jaggery mixture and mix well.
- Serve at room temperature as part of the Tamil New Year feast.
- Calories:150 kcal25%
- Energy:627 kJ22%
- Protein:1 g28%
- Carbohydrates:35 mg40%
- Sugar:30 mg8%
- Salt:10 g25%
- Fat:3 g20%
Last Updated on 4 months by Neha Deshmukh
Authentic Mango Neem Flower Recipe – Tamil New Year Special
Hey everyone! If you’re anything like me, the arrival of spring brings a craving for all things fresh, tangy, and a little bit… festive! This Mango Neem Flower recipe is exactly that. It’s a dish deeply rooted in Tamil New Year celebrations, and honestly, it just tastes like sunshine and good vibes. I remember making this for the first time with my grandmother, and the aroma instantly transported me back to childhood celebrations. Let’s get cooking!
Why You’ll Love This Recipe
This isn’t just a recipe; it’s a little piece of Tamil culture. The combination of sweet mango, slightly bitter neem flowers, and the warmth of spices is truly unique. It’s surprisingly easy to make, ready in under 30 minutes, and a fantastic way to add something special to your festive spread. Plus, it’s a conversation starter – everyone always asks about the neem flowers!
Ingredients
Here’s what you’ll need to create this delightful dish:
- 1 raw mango (medium)
- 1 cup jaggery
- ½ tsp mustard seeds
- 2 tsp neem flowers
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- 1 tbsp coconut oil
Ingredient Notes
Let’s talk ingredients! Getting these right will make all the difference.
Raw Mango Selection
You want a raw mango that’s firm to the touch, but gives slightly when you press it gently. Avoid mangoes that are bruised or have soft spots. A medium-sized mango (around 200-250g) works perfectly.
Jaggery Varieties & Quality
Jaggery comes in different forms – blocks, powder, or liquid. I prefer using jaggery blocks as they have a richer flavour. Make sure your jaggery is clean and free of impurities. A good quality jaggery will melt easily and have a beautiful amber colour. 1 cup of jaggery is approximately 200g.
The Significance of Neem Flowers
Neem flowers (veppampoo in Tamil) are a bit of an acquired taste – they have a distinctly bitter flavour! But that bitterness is key to balancing the sweetness of the mango and jaggery. They’re also believed to have medicinal properties and are considered auspicious for the Tamil New Year.
Mustard Seeds: Regional Variations
Black mustard seeds are traditionally used, and they pack a nice punch. You can find them easily in Indian grocery stores.
Coconut Oil – Choosing the Right Kind
Use a good quality coconut oil for the tempering. It adds a lovely aroma and flavour. I prefer using virgin coconut oil, but refined coconut oil works too if you don’t have virgin on hand.
Step-By-Step Instructions
Alright, let’s get down to business!
- Prep the Mango: Peel and chop your raw mango into small, bite-sized pieces. Don’t worry about being too precise here.
- Cook the Mango: In a pan, combine the chopped mango with turmeric powder and 1 cup of water. Cook over medium heat until the mango is soft and tender – about 8-10 minutes.
- Melt the Jaggery: While the mango is cooking, melt the jaggery in a separate pan. Add a splash of water if needed to help it melt smoothly. Once melted, strain the jaggery through a fine-mesh sieve to remove any impurities.
- Combine & Simmer: Add the strained jaggery to the cooked mango. Simmer the mixture over low heat, stirring occasionally, until it thickens slightly – around 5-7 minutes.
- Tempering Time!: Heat the coconut oil in a small tempering pan (or a small saucepan). Once hot, add the mustard seeds and let them splutter. This is important – spluttering mustard seeds release their flavour!
- Add the Aromatics: Add the neem flowers and red chili powder to the tempering pan. Sauté briefly, just for about 30 seconds, until fragrant. Be careful not to burn the chili powder.
- Pour & Mix: Pour the tempering over the mango-jaggery mixture and mix well. Make sure everything is nicely combined.
- Serve: Serve at room temperature as part of your Tamil New Year feast! It’s best enjoyed fresh.
Expert Tips
Here are a few things I’ve learned over the years:
Achieving the Right Consistency
You want the mixture to be thick enough to coat the back of a spoon, but not too thick that it becomes sticky. If it’s too thin, simmer for a few more minutes. If it’s too thick, add a tablespoon of water.
Working with Jaggery
Jaggery can sometimes be a bit tricky to work with. If it’s very hard, you can grate it before melting. And remember to strain it to remove any grit.
Tempering Techniques
Don’t overcrowd the tempering pan. You want the mustard seeds to splutter properly. Keep the heat on medium – high heat can burn the spices.
Variations
Want to put your own spin on things? Here are a few ideas:
- Vegan Adaptation: Simply substitute the jaggery with vegan sugar alternatives like coconut sugar or date syrup.
- Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of red chili powder or omit it altogether. My friend’s grandmother always added a pinch of asafoetida (hing) for extra flavour!
- Festival Adaptations (Beyond Tamil New Year): This dish is delicious any time of year! It’s a great way to use up raw mangoes during the mango season.
Serving Suggestions
This Mango Neem Flower recipe is traditionally served as part of the Tamil New Year Sadya (feast). It pairs beautifully with rice, sambar, and other traditional dishes. You can also enjoy it as a sweet and tangy side dish with your everyday meals.
Storage Instructions
This dish is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Refrigeration isn’t usually necessary, but if your kitchen is warm, you can refrigerate it for up to 3 days.
FAQs
Let’s answer some common questions:
What is the significance of this dish in Tamil New Year celebrations?
The combination of flavours – sweet, sour, and bitter – symbolizes the different experiences life throws at us. Neem flowers represent the challenges, while the mango and jaggery represent the joys. It’s a reminder to embrace all aspects of life.
Can I use ripe mangoes instead of raw mangoes?
While you can use ripe mangoes, it won’t be the same. Raw mangoes provide the necessary tartness that balances the sweetness. If you use ripe mangoes, you might need to add a squeeze of lemon juice to compensate.
What can I substitute for jaggery if I don’t have it?
You can use brown sugar or coconut sugar as a substitute for jaggery. However, the flavour won’t be exactly the same.
Where can I find neem flowers? Are there any substitutes?
Neem flowers are usually available at Indian grocery stores, especially around festive seasons. If you can’t find them, you can try using a small amount of bitter gourd (karela) juice, but it won’t have the same flavour profile.
How long does this dish stay fresh, and is refrigeration required?
It stays fresh at room temperature for up to 2 days. Refrigeration is optional, but can extend its shelf life to 3 days.
Enjoy making this special recipe! I hope it brings a little bit of Tamil New Year joy to your kitchen. Let me know how it turns out in the comments below!