VEPAMPOO GOJJU / NEEM FLOWERS GOJJU
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.
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.
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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.
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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.
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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.
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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