Vepampoo Sadam – Dried Neem Flower Rice
vepampoo sadam, or dried neem flower rice, is a conventional south indian dish prepared for the duration of unique occasions like tamil new 12 months or as a part of ayurvedic diets. The dish uses dried neem vegetation (vepampoo), that have a slightly bitter flavor, however when toasted in ghee and combined with spices and rice, it transforms into a flavorful and fitness-packed meal.
ingredients: 1 cup cooked rice (preferably cooled, non-sticky) 2–3 teaspoons dried neem plants (vepampoo) 1 tablespoon ghee 1 teaspoon mustard seeds 1 teaspoon urad dal 1 teaspoon chana dal 1–2 dried red chilies a pinch of hing (asafoetida) few curry leaves salt to flavor optionally available: 1 tablespoon grated coconut or a pinch of jaggery (to balance bitterness)
method:1. cook the rice and allow it cool in order that it's fluffy and non-gentle.2. In a pan, warmth ghee, add mustard seeds, allow them to splutter.3.Upload urad dal, chana dal, pink chilies, curry leaves, and hing. Sauté till dals flip golden.4. Upload the dried neem plants and roast on low flame for 1–2 mins until fragrant and barely crispy. Do now not burn.5. Add the cooked rice and salt. Mix lightly till the rice is nicely covered with the tempered spices and neem plants.6. Optionally available: upload a touch grated coconut or a pinch of jaggery if the bitterness is too strong.7. Serve heat with appalam or curd.
fitness benefits: neem flowers are recognised for their antibacterial, antiviral, and antifungal residences. allows in detoxification, aids digestion, and balances excess warmness inside the frame. frequently ate up at some point of seasonal modifications to boost immunity.
vepampoo sadam is a easy, nourishing, and precise rice dish that beautifully balances flavor and traditional health know-how.
ingredients: 1 cup cooked rice (preferably cooled, non-sticky) 2–3 teaspoons dried neem plants (vepampoo) 1 tablespoon ghee 1 teaspoon mustard seeds 1 teaspoon urad dal 1 teaspoon chana dal 1–2 dried red chilies a pinch of hing (asafoetida) few curry leaves salt to flavor optionally available: 1 tablespoon grated coconut or a pinch of jaggery (to balance bitterness)
method:1. cook the rice and allow it cool in order that it's fluffy and non-gentle.2. In a pan, warmth ghee, add mustard seeds, allow them to splutter.3.Upload urad dal, chana dal, pink chilies, curry leaves, and hing. Sauté till dals flip golden.4. Upload the dried neem plants and roast on low flame for 1–2 mins until fragrant and barely crispy. Do now not burn.5. Add the cooked rice and salt. Mix lightly till the rice is nicely covered with the tempered spices and neem plants.6. Optionally available: upload a touch grated coconut or a pinch of jaggery if the bitterness is too strong.7. Serve heat with appalam or curd.
fitness benefits: neem flowers are recognised for their antibacterial, antiviral, and antifungal residences. allows in detoxification, aids digestion, and balances excess warmness inside the frame. frequently ate up at some point of seasonal modifications to boost immunity.
vepampoo sadam is a easy, nourishing, and precise rice dish that beautifully balances flavor and traditional health know-how.