Today I am sharing a very Unique and delicious curry. It is made using the goodness of Neem flowers or Veppam poo. Neem Flower and Chick pea curry is so delish and pairs well with Roti and Rice. We cook many delicacies using Neem flower. My favorite recipe is Veppam poo Rasam , Gojju and this curry.Even a fussy eater will relish this curry .
What are the benefits of Neem Flowers / Veppam Poo?
Neem tree has many medicinal properties. Neem Leaves – a natural wound healer , helps to get rid of dandruff, Good for Acne and other skin ailments.Helps to boost immunity as well. The flowers are known to be good for treating intestinal worms, reducing bile and controlling phlegm.Neem flowers are popularly used in South Indian Cuisine.
What is the theme for Shhhhh Cooking?
This month our hostess is Seema who blogs at Mildlyindian. She suggested the theme Fear Not The Bitter. I can’t wait to try her Karela Bharta recipe that she posted for this theme. This month my partner is Anu who blogs at Ente Thattukada. Her blog is a treasure trove of amazing recipes from kerala and from around the globe. She gave me two secret ingredients Neem Flower and Amchur . I gave her Fenugreek and jaggery. She whipped up this delicious delicacy Uluva Kanji. My humble contribution is this unique and delicious Neem Flower and Chickpea Curry.
Ingredients for Neem Flower and Chickpea Curry:
Boiled Chickpeas : Soak Chickpeas overnight and pressure cook. You can use canned chickpeas too.
Tomatoes :I have used medium sized red tomatoes. They are rich in antioxidants and great source of vitamin C, potassium, folate, and vitamin K.
Onion: I have used medium sized red onions. Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels .
Garlic Pods:Helps to improve blood pressure .Good for skin too. Has many health benefits when eaten raw.
Dry Red Chilli:I have used mildly spiced red chillies. You can use any variety to adjust to spice tolerance.
Curry Leaves:Curry leaves have anti-bacterial and anti-microbial properties that are extremely effective in maintaining good oral health. Adds a nice flavor to the dish.
Dry Mango Powder / Amchoor: Helps to balance the bitter taste of the dried neem flowers. It contains antioxidants that boost metabolism.
Ginger:Contains gingerol, which has powerful medicinal properties.
oil:I have used gingelly oil.You can use any cooking oil of your choice.
Salt:I have used himalayan pink salt. You can use any salt as per your choice.
Dried Neem flowers:Dried Neem flower is used for reducing bile, controlling phlegm, and treating intestinal worms. You may use fresh neem flowers too. We usually dry the floweres and use it throughout the year.
Black pepper:High in antioxidants and anti-inflammatory properties. Adds some heat to the dish
Mustard Seeds: A regular spice in our cooking .Black mustard seed is used for relieving water retention by increasing urine production, and increasing appetite.
Asafoetida:Asafoetida is rich in antioxidants and may provide multiple health benefits, particularly for digestive health. Skip it if you want to make vegan curry.
Recipe for Neem Flower and Chickpea Curry:
Author: Preethi Prasad
Prep Time : 15 Mins
Cook Time : 30 Mins
Total Time : 45 mins
Course : Curries / Accompaniment
Wide bottom Pan
Ingredients for Neem Flower and Chickpea Curry:
1.5 Cup Boiled Chickpeas( 250 ML Cup)
6 Garlic Pods
8 Dry Red Chilli
Few Curry Leaves
3/4 Tsp Dry Mango Powder / Amchoor
1 Tbsp oil
Salt to taste
2 Tsp Dried Neem flowers
1/2 Tsp Black pepper
1 Tsp Jeera /Cumin
2 Tsp Coriander Seeds / Dhania
For Tempering :
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
2 Red Chillies
1 Tsp Jeera / Cumin
Few Curry leaves
1 Tsp Oil
Soak chickpeas overnight and pressure cook upto 4 whistles. Allow it to cool complately.
Heat 1 Tbsp oil in a wide bottom pan. Once the oil is hot add dhania , jeera and mustard seeds.
Once they start to splutter add black pepper corns chopped onions , ginger and garlic. Cook untill the onions turn slightly brown.
Add dry red chilli and saute for a minute.
Add chopped tomatoes , curry leaves .Cook untill the tomatoes are mushy and oil starts to leave the sides.
Lastly add dried neem flowers and Amchoor Powder. Mix well and cook for about 3 minutes.
Turn off the heat. Allow it to cool completely .
Blend to a smooth paste .
Heat oil in the same pan. Add Jeera and mustard seeds. Once it splutters add dry red chilli , asafoetida and curry leaves. Remove a Tsp of this mixture and keep it aside.
Add chickpeas and mix well. Now pour the blended onion tomato mixture and mix well. Add Salt as per taste and let it simmer for 2-3 minutes.
Garnish with tempering that was kept aside.
Serve with Hot rice and ghee or Roti.
You can use fresh neem flowers instead of dried neem flowers
You can substitute Amchoor with Tamrind.
Adjust the red chillies as per your spice tolerance.