A Traditional South Indian Dish

This dried neem flower rice, also referred to as Vepampoo Harboris a conventional South Indian recipe recognized for its digestive advantages. It’s a fast and comforting meal, good for soothing the abdomen. The earthy flavors of dried neem flowers pair fantastically with rice and spices, making a easy but nourishing dish.

The neem tree really lives as much as its popularity as an Akshaya patra—an inexhaustible supply of pure drugs. Every a part of this tree has a function, from its tender and mature leaves to its flowers and seeds, that are pressed for oil. As discoverneem.com factors out, about 75% of Ayurvedic cures incorporate neem in some kind! Often referred to as “the village pharmacy,” the neem tree holds a particular place in Indian houses, and I wholeheartedly agree with this nickname.

Growing up, I keep in mind consuming tender neem leaves to assist thrust back abdomen germs. We additionally used neem branches as pure toothbrushes and utilized floor neem leaves as face and hair masks. Neem oil is a implausible coolant and even helps relieve abdomen aches. During Ugadi celebrations, we use recent neem flowers to make pachadi. Honestly, I may go on and on about its numerous makes use of!

Today’s recipe—Vepampoo Harboror rice made with dried neem flowers—is a fast residence treatment for digestive points. Neem flowers are recognized for his or her digestive advantages, which is why I at all times hold them readily available. This time, I stocked up with two giant packs of dried neem flowers from India. They have an extended shelf life, making them a vital ingredient in my pantry. You may also try my neem flower rasam aka vepampoo rasam.

Ingredients wanted

To make dried neem flower rice (vepampoo sadam), you’ll want uncooked rice, water, oil (ideally gingelly oil), sun-dried chilies, mustard seeds, urad dal, chana dal, curry leaves, dried neem flowers, and salt. These easy substances come collectively to create a flavorful and comforting dish that’s each therapeutic and satisfying. Please examine the recipe card for actual measurements.

Frequently requested questions

How to make dried neem flower rice

• To put together dried neem flower rice, begin by cooking the rice utilizing your most popular methodology. I cooked it with twice the quantity of water (1:2, rice-to-water ratio) in a stress cooker, utilizing the pot-in-pot methodology, and let it prepare dinner for 3 whistles. Once performed, let the stress launch naturally, then set the rice apart.
• Heat 2 tablespoons of oil in a pan or kadai. Shallow-fry the sun-dried chilies till they flip a brownish-black colour, turning them sometimes to make sure even cooking. Remove them and put aside.
• In the identical oil, mood the mustard seeds, urad dal, and chana dal. When the mustard seeds begin to splutter, add the curry leaves and the dried neem flowers. Shallow-fry till the dried neem flowers grow to be properly brown and crisp.
• Reduce the warmth to low, then add the cooked rice together with the salt. Gently combine every little thing. Crush the sun-dried chilies flippantly and add them to the rice, mixing once more.
• The dried neem flower rice is now prepared. Serve sizzling with raita, reminiscent of cilantro raita or hazard pachadi.

Recipe Notes

• For this amount, you should utilize as much as 1.5 tablespoons of dried neem flowers, if desired.
• Since the sun-dried chilies I used had been already salted, I added solely ½ teaspoon of salt; regulate this to your style.
• If you’re making this rice to alleviate abdomen illnesses, you’ll be able to skip the dried chilies and use ½ teaspoon of freshly floor black pepper for a milder model.

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📖 Recipe

Originally posted in 2015, this recipe has now been up to date with a video, recent images, and a brand-new FAQ part!