NEEM FLOWER POHA UPMA

 

 

 I'm really surprised to notice the significant transformation in my taste perception. Earlier,I deplored bitter dishes in my meal. But now, they have become an integral part of my menu . With abundant neem flowers in hand,I'm exploring diverse healthy recipes with it.Yesterday, I prepared poha upma,spiced up with neem flower podi. This podi is mostly relished with plain rice with a dollop of ghee.Dried neem flower is ground along with lentils,red chillies and other ingredients in preparing this podi or powder. I spattered the podi over the soaked poha in preparing this upma. Since its an instant version,I added jaggery and tamarind. If you want to stock this powder, then you need to skip these ingredients (jaggery and tamarind) to prolong the shelf lifeof the powder. 

INGREDIENTS FOR NEEM FLOWER PODI / POWDER :

DRIED NEEM FLOWERS- 3 TSP

URAD DAL- 2 TSP

GRAM DAL- 2 TSP

RED CHILLIES- 3 NOS

TAMARIND- Small piece

POWDERED JAGGERY- 1 TSP

FOR TEMPERING :

GHEE- 3 TSP

GROUND NUTS- 4 TSP 

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA- 3/4 TSP

OTHER INGREDIENTS :

FLATTENED RICE / POHA -  1 1/2 CUPS

SALT TO TASTE 

PROCEDURE :

1. Wash,rinse poha thoroughly to discard the impurities. Allow the poha to soak in water for twenty minutes to soften it.

2. In a pan add a teaspoon of oil and roast neem flowers till changes colour and turns crisp.

3. In the same pan roast lentils,red chillies,tamarind and keep it aside.

4. In a mixer jar,take all the roasted ingredients and jaggery and grind to a coarse powder and keep it aside.

5. Prepare the seasoning in a pan with the ingredients cited above. Now transfer the soaked poha over this.

6. Sprinkle the neem flower powder,ground nuts over the poha and mix well.