Neem leaves are known to have antiseptic, anti bacterial and anti fungal properties. Juice of Neem taken on an empty stomach once a week keeps the skin glowing and blemish free. It is a natural way to de worm and also a blood purifier. Those who cannot take the bitter taste of the juice can make a dry chutney powder. A teaspoon of the powder is sprinkled on a morsel of hot rice with a little ghee/clarified butter and eaten as is. This dry chutney powder is traditionally prepared on Ugadi or the New Year celebrated by the Konkani community of Mangalore and some of the communities to the South of India. Posting the recipe of the same today.
- A small bunch of fresh Neem leaves
- 100 gms Chana Dal /Bengal Gram Dal
- 1/2 tsp of ghee/clarified butter.
Wash the Neem leaves and dry them on a piece of cloth. Separate the leaves from the stem. Roast the Chana Dal in the ghee till it turns to a rich golden yellow. Drop in the Neem leaves and roast till the Chana Dal takes on a golden brown hue. Remove from the flame and keep aside to cool a little. Dry grind to a fine powder along with salt. Allow to cool thoroughly and store in an air tight container.
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