Relish It

Staying healthy is not a daunting task if one regularly eats neem dishes.

By: Arttabandhu Mishra - Reader at the School of Life Sciences, Sambalpur University, Orissa

A collaboration of geneticists, chemical engineers, pharmacists, agronomists and dieticians could not have produced a more valuable tree than neem (Azadirachta indica). For many people worldwide, neem is priceless due to its numerous medicinal properties.  It is such a cherished tree that in Sanskrit it has 31 epithets. In Orissa there is a popular saying: "Ruchu na ruchu kha pita. Bujh na bujh padha Gita". This means: it may or may not be palatable, but consume neem. Understand it or not, but read the Gita.

On Mahavisubha Sankranti, celebrated every year on 13-14 April, each member of an Oriya household is supposed to chew young neem leaves along with those of bel and tulsi to keep oneself healthy for the whole year. Literally, every part of the tree is useful. Neem twigs are used as tooth brushes since they provide protection against gum diseases. Neem oil, which is extracted from the seed kernel, has excellent healing properties and is used for making creams, lotions and soaps.

It is also known to have insect repellent properties; in recent years, these and its growth hormone regulating properties have prompted considerable research. Neem oil is also an effective fungicide. Many traditional healers use neem leaves to treat fever, headache, smallpox, chickenpox, skin allergies, cough, parasite worm attacks, piles, leprosy, diabetes, ulcers, gonorrhoea, syphilis, loss of appetite, gynecological disorders, greying of hair, baldness, snake bites, scabies and eye irritation.

The tree is planted in public places, as it is believed that wind passing through neem keeps humans and animals free from infections.

Tamilian Recipes

NEEM PACHIDI (CHUTNEY)
In two teaspoons of oil, add one-and-a-half teaspoon of mustard seeds, one red chilli and one teaspoon of dried neem flowers. Add some thick tamarind juice to the mixture. Then put three to four teaspoons of powdered jaggery and cook for about two minutes. The chutney is ready.

NEEM RASAM
Take three teaspoons of ghee in a saucepan, and add one teaspoon of mustard seeds. When the seeds begin to pop, add a little bit of asafoetida, one red chilli and three teaspoons of dried neem flowers. Add half-a-cup of tamarind juice to the mixture and boil it for 15 minutes. Then put proportionate amount of water and one-fourth teaspoon of rasam powder. Cook for a while and garnish the rasam with kadhi pata.

Oriya Recipes

NEEM PATA CHAWAL BHAJA
Chop fresh neem leaves. Thereafter, grind proportionate amount of rice along with a little ginger and garlic. Add salt to taste in the mixture and put the leaves in it. Then pour one-fourth cup of the mixture on a greased frying pan, and smear it to make a thin pancake. When its base is golden brown, turn over and again cook it well.

NEEM PHOOL KA BHAJA
Dry neem flowers for two to three days. Once dried, the flowers can be preserved throughout the year. To make the bhaja, saute the dried flowers in a little oil for two or three minutes. Red chillies and finely chopped garlic and onions can be added for taste to the fried saag. It can be eaten along with water rice (pakhaal) or steamed rice.

NEEM PATA AUR BAYGUN SAAG
Saute small pieces of half-a-kilogram of baygun (brinjal) along with double the amount of fresh neem leaves in a little oil for 10 minutes. Then, add two or three pieces of garlic and half-a-teaspoon of cumin and mustard seeds. Cook for two minutes and serve with rice.

Source: Down to Earth
May 31, 2004