Vempampoo Rice Recipe (Dried Neem Flowers Rice)
Vempampoo Rice, also known as Dried Neem Flowers Rice, is a unique South Indian dish that beautifully combines the earthy flavor of black rice with the subtle bitterness of dried neem flowers. Traditionally enjoyed as a light and nutritious lunch, this dish is often paired with a variety of refreshing raitas, making it a well-balanced meal. If you’re looking to experiment with traditional South Indian flavors, this is a wonderful recipe to try.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black Rice (cooked) | 1 cup |
| Sunflower 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 |
| Fresh Curry Leaves | A few |
Nutritional Information:
- Servings: 2
- Cuisine: South Indian
- Course: Lunch
- Diet: Vegetarian
- Prep Time: 320 minutes (includes soaking time)
- Cook Time: 50 minutes
- Total Time: 370 minutes (includes soaking and cooking)
Instructions:
Step 1: Preparing the Black Rice
To begin, prepare the black rice. If using an electric rice cooker, there’s no need to soak the rice beforehand. However, if you’re cooking it in a pressure cooker, soaking is necessary for at least 6 to 8 hours. Soak the black rice in enough water before cooking.
Once soaked (if needed), cook the rice in a pressure cooker with enough water. Black rice takes time to cook, so ensure you cook it until the pressure cooker releases at least six whistles to ensure it’s tender and fully cooked.
Step 2: Tempering the Rice
While the rice is cooking, heat sunflower oil or ghee in a heavy-bottomed pan. Once the oil is hot, add the following ingredients:
- Asafoetida (Hing)
- Dry Red Chilli
- White Urad Dal (Split)
- Dried Neem Flowers
Add all these ingredients to the pan at the same time. Allow them to cook together until the urad dal turns a golden-brown color and the neem flowers are nicely toasted. This is a sign that the tempering is complete.
Step 3: Combining the Rice and Tempering
Once the tempering is done, add the cooked black rice into the pan. Stir the mixture well so that the black rice is evenly coated with the fragrant tempering. Add salt to taste and mix thoroughly.
Let the rice cook for an additional 2 minutes on low heat, allowing the flavors to infuse. Once done, your Vempampoo Rice is ready to be served.
Step 4: Serving Suggestions
Serve this aromatic rice dish with your choice of raita, such as Onion Tomato Cucumber Raita, Tadka Raita, or any other raita that suits your taste.
This Vempampoo Rice recipe not only offers a distinct South Indian flavor but also presents a great way to incorporate the health benefits of neem, which is known for its medicinal properties. The combination of black rice and neem flowers makes for a nourishing, balanced, and flavorful lunch that is both comforting and unique. Enjoy this traditional dish as part of your next meal for a taste of authentic South Indian cuisine!
