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Tangy Neem Spread

Ingredients :


Collect the neem flowers in season; dry and store. Fresh flowers can also be used. Heat oil; season with jeera and asafoetida. Add the flowers and fry till brown. Add tamarind pulp,jaggery, salt and turmeric and simmer for 10-15 minutes till the mixture becomes thick. Add chilli and mustard powders, mix well and cook for one more minute. Bottle when cool and store in the fridge to last for 4-6 weeks. Serve with rice, toast or chapathi.
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