Vempampoo Rice Recipe (Dried Neem Flowers Rice)
Description
Vempampoo, or dried neem flowers, are a unique and healthy ingredient commonly used in South Indian cooking. This simple yet nutritious recipe involves tempering dried neem flowers with a blend of spices and then mixing them with cooked black rice. Traditionally, we collect the neem flowers from the neem tree at my mom’s place during the months of March to May. The flowers naturally fall from the tree during this period, and we gather them by spreading a cloth underneath. After collecting the flowers, we dry them in the sun for two days and carefully clean them by removing any neem sticks and leaves that may have fallen along with the flowers. Once dried and cleaned, the flowers are stored and can be used throughout the year to prepare dishes like Vempampoo Rice.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Rice | 1 cup (cooked) |
| Oil or Ghee | As required |
| Asafoetida (Hing) | 1/3 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Dried Neem Flowers | 2 teaspoons |
| Dry Red Chilli | 1 |
| Curry Leaves | Few |
Nutritional Information (Per Serving)
The following table gives a general estimate of the nutritional information for one serving of Vempampoo Rice, based on typical ingredients used in the recipe. Values may vary depending on preparation methods and exact ingredients used.
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 34 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sodium | 10 mg |
| Potassium | 150 mg |
| Vitamin A | 150 IU |
| Vitamin C | 3 mg |
| Calcium | 15 mg |
| Iron | 2 mg |
Preparation Time: 320 minutes (for soaking and drying neem flowers)
Cooking Time: 50 minutes
Instructions
-
Cook the Black Rice:
Begin by cooking the black rice. If you are using an electric rice cooker, there is no need to soak the rice. However, if you’re using a pressure cooker, it’s important to soak the rice for at least 6-8 hours before cooking. To cook, add the soaked rice and the required amount of water to the pressure cooker. Cook the rice on medium heat, allowing at least 6 whistles to ensure the rice is cooked thoroughly, as black rice takes a little longer to cook than regular white rice. -
Prepare the Tempering:
While the rice is cooking, heat oil or ghee in a heavy-bottomed pan. Once the oil is hot, add the asafoetida (hing), dry red chili, white urad dal, and dried neem flowers all at once. Stir the mixture gently as it cooks. The urad dal will turn golden brown, and the aroma of the neem flowers will begin to infuse the oil. -
Combine Rice and Tempering:
Once the neem flowers and dal are cooked, add the cooked black rice to the pan. Gently mix the rice with the tempered spices and neem flowers, making sure the flavors are well-distributed. Add salt to taste and continue to cook for another 2 minutes, allowing the rice to absorb the flavors. -
Serve:
Serve the Vempampoo Rice hot, paired with a refreshing raita such as Onion Tomato Cucumber Raita, Tadka Raita, or any raita of your choice.
Tips:
- You can adjust the amount of dried neem flowers based on your taste preference. Some might prefer a more intense flavor, while others might enjoy a milder version.
- If you don’t have access to dried neem flowers, fresh neem flowers can be used, though the drying process enhances their flavor.
- The rice can also be served as a side dish with curries or dal.
Vempampoo Rice is not only flavorful but also packed with health benefits, as neem is known for its medicinal properties. This dish is a wonderful way to incorporate a traditional South Indian flavor into your meals while reaping the benefits of nature’s goodness.
