The Botanical name of this tree is ‘Azadiratcha indica’ A native tree of India.

When Myself and my Dad went treakking to TOp slip and other western ghats mountain range…Some Bee collector in Top Slip told me that honey collected from neem pollen is supposed to be the richest honey! The honey would be sweeter and bold of all! Its amazing….the neem flower is a bitter flower itself! Oh my goodness…I remember Pa. Vijay(Cinema Lyrics Writer) wrote in a song ‘ Vempampoo-vilum siru thein thuli ullathey’! Makes sense now.

Ingredients:

Dry Neem Flower 1-2 spoons
Urad dal 2 spoons
Channa dal 2 spoons
Black pepper 1/2 spoon
Dry red chilies 3
Salt
Asafoetida
Curry leaves
Garlic 5-7 cloves – with skin,semi crushed
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Ghee 2 spoons
Hot steam cooked rice 1 cup.

Method:

In a small pan….dry toast neem flowers for few minutes. Maybe till they are deep brown-black and aromatic. Set them aside.(no-1)

One can actually place them in kitchen tissues and tap using a back of the spoon…..to make it into fine powder or can blend it in blender. But generally I prefer using it as such.(no-1 powder)

Okay….next dry toast your urad dal and channa dal…..each separately. Maybe till they turn into reddish color. And then, powder them in a blender. Set this aside.(no-2)

Again dry toast pepper and redchilies and powder them too.(no-3)

In a pan, heat ghee. Add mustard, cumin, asafoetida and curry leaves. Let them be fried well.(sesonning)

In a plate spread hot steam cooked rice(its good to use salted-cooked rice)or simply drizzle little salt over this rice. Then add all the no-1, 2, 3 and sesonning on the top. Mix them using a fork. Serve hot.