Goddess Neem Tree- A Tribute

Neems are drought-resistant evergreens in the mahogany family, with small tapering leaves and white, fragrant flowers. The flowers and leaves are used in traditional Indian cooking and small preparations of neem are consumed as part of the New Year’s celebration in several provinces. Deities are sometimes garlanded with offerings of neem flowers and leaves. It is greatly respected for its medicinal uses, including anti-bacterial, anti-viral, anti-fungal, and even sedative properties. It is also commonly used as a “toothbrush.” People in India (as well as Africa and the Middle East) have been chewing on neem twigs to clean their teeth for centuries. In Hindi culture, neem is manifested as the Goddess Durga, also known as Parvati (the wife of Shiva). In some parts of India, the neem tree itself is thought to be a goddess, Neemari Devi. It is associated with Goddess Sitala Devi in the north as well as Goddess Marimman in the south, who are both associated with giving and healing of skin ailments like small-pox. The beautiful and famous Jagannatha deities in eastern Odisha are formed from neem wood. Neem flowers, leaves and even smoke from burning the leaves is often used to ward off evil spirits.

We pay tribute to Neem Tree once in a year to keep all the evils away and shower goodness in our life. And the first part of this video depicts the same.

We garland the neem tree and apply kumkum and other items. We then prepare pongal (rice) in a traditional charcoal cooking method. This rice will be more tastier than what we cook with modern stoves/gas etc...

Then we pray to the goddess neem tree and also offer chicken...

2nd part of video will show how juicy country chicken is being prepared.

The ingredients as follows

Clean the raw chicken with fire and then cut properly into pieces of your choice.This will be cooked using charcoal (we call in local language Aduppu).
Aluminium vessel is used because it conducts heat easily. Pour oil of your choice+Spices+Ginger Garlic paste+ Onion Tomato paste+ Home made masala+ chilli powder+ pepper powder+ Garam Masala+ Corriander powder+ salt. Stir it well to mix properly and let it steam a bit. Then add chicken pieces + 1st layer coconut milk and stir well to mix. Let it boil and cook properly. It will take about 25 mins to cook well. Then add curry leaves & coriander leaves and leave the container closed. Wait for 10 -15 mins and country chicken korma/curry is ready to serve.

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