Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy)
Vepampoo has myriad of benefits and is perfectly suitable for all age groups. I generally include vepampoo weekly once in any one of my dish as it has antibacterial, anti-parasitic, anti-fungal, anti-inflammatory, and analgesic properties. One of the dish which I make out neem flowers is Kara Kuzhambu. This dish does not show the bitterness of neem flower if cooked properly. The tangy taste of tamarind combined with roasted neem flowers is really drool worthy.
If you like this recipe, you can also try other Kuzhambu recipes such as
- 12 to 15 Pearl onions (Sambar Onions)
- 4 to 5 cloves Garlic , finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 3/4 tablespoon Sambar Powder
- 1 teaspoon Coriander Powder (Dhania)
- Tamarind , lemon sized
- Water , as required
- Salt , to taste For tempering 1
- 3 teaspoons Sesame (Gingelly) Oil
- 1/4 teaspoon Asafoetida (hing)
- 1/3 teaspoon Mustard seeds
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/4 teaspoon Chana dal (Bengal Gram Dal)
- 2 Dry red chillies For tempering 2
- 1 teaspoon Sesame (Gingelly) Oil
- 1 tablespoon Neem leaves , dry
How to make Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy)
To begin making the Vepampoo Kara Kuzhambu recipe, firstly make the tamarind juice with required water.
Heat oil in a heavy bottomed pan and add all the ingredients mentioned under ‘For tempering 1’ in the order given above.
After a minute, add the garlic and salute it till for about a minute.
Next, add small onions and Sauté until its fried nicely and becomes soft.
Add turmeric powder, sambar powder, coriander powder and salt. Mix everything well.
Add the tamarind juice, remaining water and curry leaves. Let it cook nicely until it becomes thick.
Take a small tadka pan and add oil & neem flowers and roast it. You can dry roast this also.
Switch off the Kuzhambu gas and add the neem flowers.
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.