VEPAMPOO GOJJU / NEEM FLOWERS GOJJU

Today I am sharing one of the traditional recipes that i have learnt from my mom. This recipe uses neem flowers which has medicinal properties .It aids digestion, good for eyesight ,treats skin problems, good for liver, used in aroma therapy oils to name a few. Vepampoo Gojju / Neem Flowers Gojju is a traditional South Indian dish that showcases the unique flavor of neem flowers, known for their bitter taste, and combines it with a tangy and spicy base. This dish is often prepared in the spring when neem trees are in bloom, as the flowers are known for their medicinal properties and are a symbol of good health and longevity. You can use fresh flowers or even Sun dried Neem Flowers. I have used Sun dried Neem flowers here.

Sun Dried Vepampoo Gojju / Neem Flowers Gojju:

Sun-dried Neem Flowers Gojju is a variation of the traditional Vepampoo Gojju / Neem Flowers Gojju, made using dried neem flowers that have been sun-dried to enhance their flavor and medicinal properties. Sun-drying the flowers intensifies their bitter taste, making the dish more robust and packed with concentrated nutrients. This version of the gojju is especially popular during times when fresh neem flowers are not available, but the health benefits and distinct taste of neem are still desired.The flowers are less bitter compared to Neem Leaves but equally beneficial for health.

Sun drying the fresh Vepampoo / Neem Flowers

Pick Fresh Flowers: The best time to harvest neem flowers is when they are in full bloom, typically in the spring season. Choose fresh, healthy flowers without any signs of wilting, mold, or damage.
Choose a Dry, Sunny Day: For optimal drying, pick a bright, dry day with clear skies and little to no humidity. A dry environment is key for the flowers to dry effectively without mold formation.
Wash Gently: If there is any dirt or dust on the flowers, wash them gently with cool water. Be careful not to bruise the delicate petals. After washing, lay the flowers on a clean cloth or paper towel to remove any excess water.
Remove Excess Stems: You can trim the flowers from the stems or leave small parts of the stem intact, depending on your preference. It’s better to remove any thick stems, as they may take longer to dry.
Lay Flowers on a Drying Surface: Spread the flowers in a single layer on a clean, flat surface. You can use a large tray, piece of cloth, or paper. Make sure the flowers are not piled on top of each other to allow for good airflow and even drying.
Avoid Direct Contact with Soil or Dust: Ensure the surface is clean and dry to prevent contamination. If you’re using a cloth, make sure it’s clean and well-sanitized.
Choose a Sunny Spot: Place the tray or cloth with the neem flowers in a sunny, well-ventilated area. Ideally, choose a location that receives direct sunlight for most of the day, like a rooftop or a garden.
Turn the Flowers: Every few hours, gently turn the flowers to ensure even drying on both sides. This step helps prevent moisture from accumulating and ensures that the flowers dry thoroughly without becoming moldy.
Drying Time: Depending on the weather conditions (sunshine and humidity), neem flowers should take around 2-3 days to dry completely. The flowers should be crisp, dry, and easily crumble when touched.
After 2-3 days of sun exposure, check the flowers by gently pressing them between your fingers. If the flowers crumble into a fine powder or break easily, they are fully dried. If the petals feel leathery or moist, they need more time to dry.
Ensure the flowers are thoroughly dried, as any remaining moisture can lead to mold growth during storage.
Cool Down: After the neem flowers are fully dried, let them cool to room temperature before storing them.
Airtight Containers: Store the dried neem flowers in airtight containers or resealable plastic bags. Glass jars or vacuum-sealed bags work well for long-term storage.
Storage Location: Keep the containers in a cool, dry, and dark place away from direct sunlight. Properly dried neem flowers can last for several months to a year if stored properly.
Uses of Dry Neem Flowers: You can use the Dry Neem Flowers to make Herbal Concoction, Use it for Hair care, Skin Care, Thogayal ,Gojju ,Rasam to name a few.
Avoid Over-Drying: Be cautious not to leave the flowers out too long, as they may lose their potency and medicinal properties if they become overexposed to heat and sunlight.

Benefits of Sun-Dried Neem Flowers:

Antibacterial and Antifungal Properties: Neem flowers are known for their powerful antibacterial and antifungal effects, which help treat infections, promote skin healing, and boost overall immunity.
Detoxifying: Neem flowers have detoxifying properties, helping cleanse the blood and improve liver function, making them an excellent choice for those looking to support their body’s natural detox processes.
Anti-inflammatory: The flowers’ natural compounds help reduce inflammation in the body, which can be beneficial for treating conditions like arthritis, acne, and other inflammatory disorders.
Skin Health: Neem flowers help promote clear and healthy skin, thanks to their antimicrobial properties. They can be used to treat acne, eczema, and other skin irritations, as well as to improve overall complexion.

VEPAMPOO GOJJU / NEEM FLOWERS GOJJU

Preethi Prasad

Sun-dried Vepampoo Gojju / Neem Flowers Gojju is a perfect way to enjoy the health benefits of neem flowers year-round. The sun-drying process enhances the flavor and medicinal properties of the neem, making this dish even more nutritious. Whether you're familiar with the bitterness of neem or trying it for the first time, this gojju offers a delicious balance of bitterness, tanginess, sweetness, and spice that will leave you feeling nourished and satisfied.

5 from 4 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine INDIAN CUISINE

Servings 2

Equipment

1 Heavy Bottom Pan
1 Spatula

Ingredients

2 Tsp Vepampoo / Dry Neem Flowers
2 Tsp Ghee / Clarified Butter
1 Tsp Home made Rasam Powder
1/4 Tsp Haldi / Turmeric
1/4 Tsp Mustard Seeds
2 Nos Dry Red Chilies
1 Sprig Fresh Curry Leaves
1 Small Lemon sized Tamarind
2.5 Tsp Jaggery
1/2 Tsp Channa dal
1/2 Tsp Urad Dal
1/4 Tsp Hing / Asafoetida
Salt to Taste

Instructions

Soak Tamarind in half a glass of water for 10 minutes.
Heat Ghee in a heavy bottom Pan.
Add channa dal ,Urad dal ,mustard seeds, Hing, turmeric and dry Red Chilies. Once the mustard splutters add dried neem flowers.
Roast on medium flame for about 2-3 minutes or until you get a nice aroma of the roasted neem flowers.
Squeeze the soaked tamarind to get the pulp.
Add Tamarind pulp , Jaggery (Ensure it is clean and no impurities)and curry leaves . Mix well and let is simmer for about 5 minutes.
Once it starts to simmer add Rasam powder and salt . Let it simmer for another 7-8 minutes.
Tur off the heat.
Serve it hot with Ragi Mudde (Ragi flour ball) , hot rice or Ven Pongal.
Enjoy………………..

Notes

You can use Fresh Neem Flowers when in season .
Sun-drying neem flowers is an easy and effective way to preserve them for a variety of uses, from herbal remedies to beauty treatments to cooking.
If you’re using fresh neem flowers, lightly roast them in a dry pan on low heat for 1-2 minutes. This helps release their essential oils, reduces some of the bitterness, and enhances the flavor of the gojju.
Neem flowers can be quite bitter, so it’s important to balance that bitterness with the right amount of sweetness. Use jaggery instead of refined sugar for a more authentic taste. Add the jaggery gradually and taste as you go to achieve the desired balance between bitterness and sweetness.
Rasam powder is a must .Do not Skip it. You can use store bought rasam powder but the taste might vary.
Control the Bitterness:
- For fresh neem flowers: If the bitterness is too strong, you can soak the fresh flowers in warm water for 15-20 minutes before using them in the recipe. This will help reduce the bitterness.
- For dried neem flowers: These are more concentrated in bitterness, so start with a smaller amount and increase gradually based on your preference.
- Consistency of the Gojju:
  - The gojju should not be too watery. If the consistency is too thin, allow it to simmer for a few more minutes until it thickens. If it’s too thick, you can add a little water to adjust the consistency.
  - Serve Immediately or Let it Rest:
    - For best results, let the gojju sit for a little while after cooking. This helps the flavors to settle and meld together, and it often tastes better when served after 30 minutes to an hour.
    - Garnish for Extra Flavor(Completely Optional):
      - Garnish with freshly chopped coriander leaves just before serving for added freshness and color.
      - You can also sprinkle a little bit of sesame seeds or grated coconut on top for extra texture and flavor.
  - Remember, neem has potent medicinal properties. While Vepampoo Gojju is delicious and healthy, it is best to enjoy it in moderation. Its detoxifying and blood-purifying properties are beneficial, but excessive consumption can be overpowering due to the inherent bitterness

Keyword Healthy Gojju Recipe, Karnataka Style Gojju, Neem Flowers Gojju, Quick and Easy Side Dish, South Indian Cuisine, South Indian Side Dish, Sun dreid Neem Flowers, Traditional Gojju, Vepampo Recipe, Vepampoo Gojju, VEPAMPOO GOJJU / NEEM FLOWERS GOJJU

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