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: Indian
Ingredients: 12 pieces Pearl Onion (12 to 15 Pearl onions (Sambar Onions) — up to 15); 4 cloves Garlic (4 to 5 cloves Garlic finely chopped — up to 5); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ¾ tbsp Sambar Powder (3/4 tablespoon Sambar Powder); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 0 pieces Tamarind (Tamarind lemon sized); 0 pieces Water (Water as required); 0 pieces Table Salt (Salt to taste); 4 tsp Sesame Oil (3 teaspoons Sesame (Gingelly) Oil + 1 teaspoon Sesame (Gingelly) Oil); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); ⅓ tsp Mustard Seeds (1/3 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Fenugreek Seed (1/2 teaspoon Methi Seeds (Fenugreek Seeds)); ¼ tsp Chana Dal (1/4 teaspoon Chana dal (Bengal Gram Dal)); 2 pieces Dried Red Chili (2 Dry Red Chillies); 1 tbsp Neem Leaves (1 tablespoon Neem leaves dry)

Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy) - Kuzhambu Recipes (Indian)

55 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Pearl Onion12 pieces · 12 to 15 Pearl onions (Sambar Onions) — up to 15
Garlic4 cloves · 4 to 5 cloves Garlic finely chopped — up to 5
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Sambar Powder¾ tbsp · 3/4 tablespoon Sambar Powder
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)
Tamarind0 pieces · Tamarind lemon sized
Water0 pieces · Water as required
Table Salt0 pieces · Salt to taste
Sesame Oil4 tsp · 3 teaspoons Sesame (Gingelly) Oil + 1 teaspoon Sesame (Gingelly) Oil
Asafoetida¼ tsp · 1/4 teaspoon Asafoetida (hing)
Mustard Seeds⅓ tsp · 1/3 teaspoon Mustard seeds (Rai/ Kadugu)
Fenugreek Seed½ tsp · 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
Chana Dal¼ tsp · 1/4 teaspoon Chana dal (Bengal Gram Dal)
Dried Red Chili2 pieces · 2 Dry Red Chillies
Neem Leaves1 tbsp · 1 tablespoon Neem leaves dry

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Steps

1To begin making the Vepampoo Kara Kuzhambu recipe, firstly make the tamarind juice with required water.
2Heat oil in a heavy bottomed pan and add all the ingredients mentioned under ‘For tempering 1’ in the order given above.
3After a minute, add the garlic and salute it till for about a minute.
4Next, add small onions and Sauté until its fried nicely and becomes soft.
5Add turmeric powder, sambar powder, coriander powder and salt. Mix everything well.
6Add the tamarind juice, remaining water and curry leaves. Let it cook nicely until it becomes thick.
7Take a small tadka pan and add oil & neem flowers and roast it. You can dry roast this also.
8Switch off the Kuzhambu gas and add the neem flowers.
9Your Vepampoo Kara Kuzhambu is ready to be served. Serve Vepampoo Kara Kuzhambu along with hot steamed rice, Chow Chow Thoran and Elai Vadamfor a perfect weekday meal.