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Dried neem flowers are used as a part of post natal diet in Tamil nadu. It is a part of breast feeding diet and helps to protect from stomach indgestion and improves immunity as well.
Nice collection of recipes
Thanks Neeru for sharing this.
To begin making Neem Flower Chutney, take a heavy bottom vessel and in low to medium flame add 1 tsp of oil.
Once the oil is hot add a generous pinch of hing powder and as the aroma releases, add channa dhal, urad dhal, carom seeds & chili. Fry them until they turn brown.
As they turn brown, Add the neem flowers and add 1 tsp of oil and fry for a minute or until a nice aroma arises.
Turn off the flame and Add palm sugar, coriander, tamarind & salt. Mix them well.
Let this mix cool completely.
Once it is cool down, take a mixer and grind these ingredients with necessary water to bring it to thogaiyal or chutney consistency.
Serve with hot rice and ghee.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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