Hyderabad days….Nostalgic and close to my heart. Hot winds, searing summer heat, occasional hailstorm, and the fragrance of neem flowers takes me down the memory lane. Carefree days when we sisters would be busy the entire summer helping my mother in preserving mangoes in all its forms and stages. Gelatinised rice flour, sago, and wheat flour would be transformed into delicious Vathals, vadams that would last the year. The creamy
star-like fragrant neem flowers .. vepampoo… would be carefully collected and stored for years to come.
The neem flower collection was a ritual that would begin on 14th of April every year. An auspicious start when we would tie pristine white dhotis and bedsheets around the single tree that was close to our gate. To ensure greater security for the neem flowers a huge sheet would also be spread on the ground as well. The blossoms that waft in and drop down to the sheets would be collected, cleaned of leaves and twigs, and sundried. The dark yellow mustard blossoms would be stored in airtight jars for years together.
This medicinal manna would be transformed into delectable dishes fried in ghee and mixed with steaming hot rice, tempered over Gottu rasam, vepampoo thogayal, vepampoo pachadi…The crunch, and its mild bittersweet taste of these seasonal blossoms enhances the delish quotient of any dish. Foodialogues brings to you recipes with these tiny curative ingredient. a medicine chest that’s great for gut health and migraines too.
NEEM FLOWER RASAM / VEPAMPOO RASAM
Ingredients for Vepampoo Rasam:
- Neem flowers 1 tbsp
- Cumin seeds 1 tsp
- Pepper 1 tsp
- Red gram dal/Tuvar dal 1tsp
- Red chillies 3 long
- Tamarind lemon-size ball.
- Asafoetida 1tsp
- Ghee 1tsp
- Mustard seeds 1tsp
- Curry leaves few
- Chopped coriander few
- Salt as required.
Preparation Method for Vepampoo Rasam:
- Extract the tamarind in 1 litre of water.
- Dry roast the dal, pepper, cumin, and 2 red chilly and powder it coarse.
- Add to the tamarind extract. Add asafoetida and the required salt and bring to a boil.
- When the rasam comes to a rolling boil with froth on the sides switch off and temper with mustards seeds, red chilly, and neem flowers.
NEEM FLOWER RICE / VEPAMPOO SADAM
Ingredients for Vepampoo Sadam:
- Neem flower ½ c
- Salt a sprinkle
- Asafoetida 1 tsp
- Pepper 1 tsp
- Curry leaf few ghee 1 tbsp
- Hot cooked rice 1 c
Preparation Method for Vepampoo Sadam:
- Dry roast the pepper and grind to a coarse powder.
- Fry the neem flower till black in ghee. Add asafoetida, pepper powder, curry leaf, and salt to the hot-fried flower.
- Mix and pour over the rice.
- Mix well and serve.
VEPAMPOO THOGAYAL / NEEM FLOWER CHUTNEY
Ingredients for Vepampoo Thogayal:
- Neem Flower 1 C
- Red Chilly 8
- Tamarind 1 Amla Size Ball
- Jaggery 1 Tsp
- Udad Dal 3 Tsp
- Asafoetida 1 Tsp
- Ghee 1 Tsp
Preparation Method for Vepampoo Thogayal:
- Take a heavy-bottomed pan.
- Add the ghee. Roast the dal and red chilly. Remove and set aside. Add the flowers and roast till black.
- Grind all ingredients into a coarse paste with the required salt. Serve with rice, idly, dosa.
