How long does it take to make Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy)?

The total time to make Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy) is 55 minutes. Preparation takes 20 minutes and cooking takes 35 minutes.

What type of cuisine is Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy)?

Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy) is a South Indian Recipes dish from the Kuzhambu Recipes category.

Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy)

Name: Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: South Indian Recipes
Ingredients: 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; 3 teaspoons Sesame (Gingelly) Oil; 1/4 teaspoon Asafoetida (hing); 1/3 teaspoon Mustard seeds (Rai/ Kadugu); 1/2 teaspoon Methi Seeds (Fenugreek Seeds); 1/4 teaspoon Chana dal (Bengal Gram Dal); 2 Dry Red Chillies; 1 teaspoon Sesame (Gingelly) Oil; 1 tablespoon Neem leaves dry

Neeru Srikanth

September 2, 2022

1635 Ratings

Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy) - Recipe image with step-by-step cooking instructions

Time:Prep: 20 M|Cook: 35 M|Total: 55 M

Makes:4 Servings

Meal:Lunch

Cuisine:South Indian Recipes

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.

Serve Vepampoo Kara Kuzhambu along with hot steamed rice, Chow Chow Thoran and Elai Vadam for a perfect weekday meal.

If you like this recipe, you can also try other Kuzhambu recipes such as

Serve Vepampoo Kara Kuzhambu along with hot steamed rice, Chow Chow Thoran and Elai Vadam for a perfect weekday meal.

If you like this recipe, you can also try other Kuzhambu recipes such as

Ingredients

For tempering 1

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

3 teaspoons Sesame (Gingelly) Oil

1/4 teaspoon Asafoetida (hing)

1/3 teaspoon Mustard seeds (Rai/ Kadugu)

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

Instructions for 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.

Your Vepampoo Kara Kuzhambu is ready to be served. Serve Vepampoo Kara Kuzhambu along with hot steamed rice, Chow Chow Thoran and Elai Vadam for a perfect weekday meal.

Recipe Tags

South Indian Recipes,Indian Lunch Recipes,Healthy Recipes,Indian Dinner Recipes,Neem Flower Recipes,Chana Dal Recipes (Bengal Gram Dal)

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