NEEM FLOWER CHUTNEY

NEEM FLOWER CHUTNEY

Neem flowers though bitter add aroma and taste to the chutney. Delicate little neem flowers have mere wisps for petals which come apart as you pick them. Since neem flowers are difficult to get as we wish, they can be sun dried and stored in an air tight container to use later. If you have lots of dried neem flowers, they can be  fried in ghee and sprinkled over sambar, dals, veg subjis or any veg dish for a delicious taste and aroma.

You Need

1 tbsp urad dal

1 tbsp chana dal

1 tbsp coconut scrapings

2 tbsp dried neem flowers

2 dry red chillies

Marble sized ball tamrind

¼ tsp asafetida

½ tsp jiggery (optional, but tastes good)

1 tbsp oil (or less)

Salt to taste

ü Heat a thick bottomed pan and dry roast neem flowers over a low heat so nut to burn them. When you get a nice smell, transfer them to the mixie jar.

ü Heat oil in the same  pan and roast   the dals one by one till they turn into golden colour. If you burn the dals they may taste bitter.

ü Finally fry the dry chillies. As you put off the stove, add asafetida .

ü When the fried items are cooled, grind them along with coconut, salt and jiggery adding little water as required.

ü When the paste is coarse, put off the mixie, check the taste and serve with Idli/dosa/chapathy or rice.

BRAHMI CHUTNEY

BRAHMI CHUTNEY

You need

Brahmi leaves – 1 cup (cleaned and washed)

Ginger – ½ “

Green chilli – 2-3

Butter milk – 1 cup

Salt to taste

1.    Grind everything except butter milk to a smooth paste.

2.    Add butter milk to the paste and check the taste.

3.    Serve with rice and before lunch like a soup.

Tips: Brahmi/Karno in Konkani/Ondhelaga in Kannada is known to boost memory. If you have access to brahmi leaves, can have this daily to boost memory. Reduce the use of green chilly in that case.

This goes well before one pot meal like carrot rice or methi pulao.