Veppam Poo Kuzhambu | Authentic Village Style Neem Flowers Curry Recipe | Gluten Free Recipe

Hi Supermoms,

Summer time means simple and light meals. It also means 'smart cooking ' . By smart cooking, I mean adding seasonal vegetables , fruits and herbs that helps to build stronger immunity to face the extreme heat and also spending minimum time in the kitchen. 

In India, especially in the North, the summer temperatures can be get as high as 45 degrees C 😓. Last few days, the temperatures are hovering around  41-42 degrees C during the day time but they are followed by dust storms and light rain in the evening that reduces the night temperature. I am sure you must have read about them in the news . 

Ok, now let me share about today's recipe. I have earlier shared that Neem flowers help in digestion and they also cleanse our system . It is easy to cook the neem flowers. Frying them in ghee , accentuates the taste and also increases it's healing properties. Using neem flowers during the change of season ( onset of spring) is a tradition that has been in our food culture for the last thousands of years. 

I have earlier shared many recipes using neem flowers like the Neem Flower Pachadi, Neem Flower Rasam, Neem Flower Rice  and today I am sharing another delicious and healthy heirloom recipe from Perianayakam Palayam, North Arcot - 'Veppam Poo Kuzhambu'. 

You can use dried neem flowers to make this' kuzhambu' ( thick curry). If you are living outside India, you can find them in Asian stores . This Kuzhambu is simply delicious and is also easy to make on a week day. 

Veppam Poo Kuzhambu | Village Style Neem Flowers Curry 

Preparation time : 10 minutes

Cooking time : 30 minutesa

Serves : 4-6

1 cup = 250 ml cup

Ingredients :

1/4 cup bengal gram/channa dal

1/4 cup husked and split mung beans/moong dal

small gooseberry size tamarind ( soak in 1/2 cup hot water ) OR 1 teaspoon thick tamarind paste

1/8 teaspoon turmeric powder

1/2 cup fresh coconut milk ( optional) 

salt to taste

To fry and grind:

1 teaspoon oil ( sesame or coconut oil)

1 teaspoon channa dal/ bengal gram

1 teaspoon urad dal /husked black gram 

1/2 teaspoon fenugreek /methi seeds

1 onion ( roughly chopped)

10 sambar onions/shallots ( peeled)

2 tomatoes ( chopped roughly) 

10 dry chillies ( I used Salem Gundu Chillies) ( adjust according to your spice preference)

1/2" ginger

10 small garlic pods ( peeled )

1/4 cup fresh coconut pieces ( if you are not adding coconut milk) 

pinch of asafoetida

To be tempered :

1/4 cup neem flowers/veppam poo flowers

2 teaspoons sesame oil (or coconut oil )

1/2 teaspoon mustard seeds

1 sprig curry leaves 

Method :

1. Mix both the dals , wash and pressure cook them with 2 cups of water and 1/8 teaspoon of  turmeric powder .

Chef tip : You can pressure cook over medium heat for 4 whistles and switch off. Alternatively, you can cook the dals in an open pot. 

2. Use a hand whisk to mash the dals and set it aside.

3. In a kadai or small wok, add all the ingredients given under " To fry and grind' in the order given.

4. Once the onions have turned transparent and the tomatoes have become mushy, you can allow them to cool. 

5. Grind them into a paste.

6. Place the kadai back on heat and add oil.

7. Add mustard seeds and when they splutter add the neem flowers and curry leaves.

8. Once the neem flowers are well fried, add the tamarind extract and allow it to cook for 5 minutes over low flame.

9. Now, add the boiled and mashed dal mixture and salt.

10. Add the ground masala and allow the kuzhambu to simmer for another 7-8 minutes.

11. Add coconut milk and mix well.

12. Switch off. 

Your healthy and tasty Village Style Veppam Poo Kuzhambu is now ready to be served. 

Happy Cooking !

With love,

Masterchefmom