Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy)
Vepampoo Kara Kuzhambu is a delicious South Indian gravy made with dried neem flowers, perfect for a wholesome lunch or dinner when paired with steamed rice. The tangy, spicy, and slightly bitter flavors of neem flowers bring a unique taste to this dish, making it both flavorful and nutritious. This dish is commonly enjoyed as part of a traditional vegetarian meal and is often served with accompaniments like Chow Chow Thoran and Elai Vadam.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pearl onions (Sambar Onions) | 12 to 15 onions |
| Garlic (finely chopped) | 4 to 5 cloves |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Sambar powder | 3/4 tablespoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Tamarind | Lemon-sized portion |
| Water | As required |
| Salt | To taste |
| Sesame (Gingelly) oil | 3 teaspoons |
| Asafoetida (Hing) | 1/4 teaspoon |
| Mustard seeds | 1/3 teaspoon |
| Methi seeds (Fenugreek seeds) | 1/2 teaspoon |
| Chana dal (Bengal gram dal) | 1/4 teaspoon |
| Dry red chilies | 2 pieces |
| Sesame (Gingelly) oil (for tempering) | 1 teaspoon |
| Neem leaves (dried) | 1 tablespoon |
Instructions
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Prepare the Tamarind Juice: Start by soaking the tamarind in warm water and extract the juice by squeezing it gently. Set aside the tamarind juice for later use.
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Heat the Oil: In a heavy-bottomed pan, heat 3 teaspoons of sesame oil over medium heat.
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Tempering (Tadka): Add mustard seeds, methi seeds, chana dal, dry red chilies, and a pinch of asafoetida (hing) to the heated oil. Allow them to splutter for a few seconds to release their aroma.
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Sauté Garlic and Onions: Add finely chopped garlic to the pan and sauté for a minute, letting it release its fragrance. Next, add the pearl onions (sambar onions) and sauté until they become soft and golden brown.
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Spices and Tamarind Juice: Add turmeric powder, sambar powder, coriander powder, and salt to the pan. Mix well to combine all the ingredients. Now pour in the tamarind juice along with the required amount of water and curry leaves. Allow the mixture to cook, stirring occasionally, until the gravy thickens.
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Prepare Neem Flowers: In a small tadka pan, heat 1 teaspoon of sesame oil. Add the dried neem flowers and roast them gently. You can either sauté them in oil or dry roast them to bring out their unique flavor.
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Combine Neem Flowers: Once the neem flowers are roasted, switch off the stove. Add the roasted neem flowers to the gravy and stir gently.
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Serve: Your Vepampoo Kara Kuzhambu is now ready to serve. Enjoy it with hot steamed rice, paired with Chow Chow Thoran and Elai Vadam for a complete meal.
Tips for Best Results:
- Tamarind: Adjust the tamarind quantity based on your preference for tanginess. If you like it more tangy, use a little more tamarind.
- Neem Flowers: The key to a flavorful Vepampoo Kara Kuzhambu is in the neem flowers. Ensure they are roasted properly to release their fragrance and bitterness.
- Consistency: The gravy should be of medium consistency. If it thickens too much while cooking, you can add a little more water to reach the desired consistency.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 80-90 kcal |
| Protein | 2 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Fat | 5 g |
| Sodium | 200 mg |
This Vepampoo Kara Kuzhambu offers a great combination of flavors, nutrition, and is a great way to introduce more bitter greens into your diet in a delicious way. Enjoy this traditional South Indian dish as part of your next family meal!
Serving Suggestions:
- Chow Chow Thoran: A simple vegetable stir-fry with coconut, perfect as a side dish.
- Elai Vadam: A traditional crispy rice snack that adds texture to your meal.
This comforting, flavorful dish will make a fantastic addition to your weekly meal rotation. Whether you’re new to South Indian cuisine or a long-time fan, the Vepampoo Kara Kuzhambu brings a refreshing and aromatic twist to your table.
