Beschrijving
https://justcookkitchen.com/en/recipes/veppam-poo-kuzhambu-neem-flower-curry
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INGREDIENTS
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• Neem flowers (Veppam Poo) — 1 cup
• Tamarind — lemon-sized ball
• Toor dal (Pigeon pea) — 2 tablespoons
• Sambar powder — 2 tablespoons
• Turmeric powder — ½ teaspoon
• Salt — to taste
• Jaggery — 1 teaspoon
• Cooking oil — 2 tablespoons
• Mustard seeds — 1 teaspoon
• Fenugreek seeds — ¼ teaspoon
• Dry red chillies — 2
• Curry leaves — 1 sprig
• Asafoetida (Hing) — a pinch
• Water — 2 cups
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METHOD
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1. Clean the neem flowers by removing the stems and any impurities. Wash them thoroughly in water and drain well. Set aside.
2. Soak tamarind in warm water for 10 minutes, then extract the pulp by squeezing and straining. Keep the tamarind extract ready.
3. Cook toor dal with a pinch of turmeric and enough water until soft and mushy. Mash well and set aside.
4. Heat oil in a kadai or pan. Add mustard seeds and let them splutter. Then add fenugreek seeds, dry red chillies, curry leaves, and asafoetida. Sauté briefly.
5. Add the cleaned neem flowers to the tempering and sauté for 2-3 minutes on medium heat to reduce the raw bitterness.
6. Pour in the tamarind extract and add 2 cups of water. Bring the mixture to a boil.
7. Add sambar powder, turmeric powder, salt, and jaggery. Mix well and let it simmer for 8-10 minutes until the raw smell disappears.
8. Add the mashed toor dal to the kuzhambu and mix well. Let it simmer for another 5 minutes until the kuzhambu reaches a medium-thick consistency.
9. Check for seasoning and adjust salt if needed. Once the kuzhambu is well combined and aromatic, turn off the heat.
10. Serve hot with steamed rice, a drizzle of ghee, and your favorite vegetable poriyal or papad.
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TIPS
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✔ Sautéing the neem flowers in the tempering helps reduce excessive bitterness and enhances the flavor
✔ Adding a small amount of jaggery balances the bitterness and tanginess perfectly
✔ You can adjust the consistency of the kuzhambu by adding more or less water according to your preference
✔ Fresh neem flowers work best, but if unavailable, you can use dried neem flowers soaked in water for 30 minutes
✔ This kuzhambu tastes even better the next day as the flavors develop and blend together