Vepampoo gojju/neem flower curry Recipe

Cooking Directions

• STEP 1.Clean the neem flowers by removing any dirt or impurities.
• STEP 2.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until they turn golden brown.
• STEP 4.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 5.Add the cleaned neem flowers and cook for a few minutes until they become tender.
• STEP 6.Add tamarind pulp and jaggery. Mix well and cook for another 5 minutes.
• STEP 7.Remove from heat and let it cool.
• STEP 8.Serve the vepampoo gojju with steamed rice or dosa.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Be careful while handling neem flowers as they can be bitter. Soaking them in water for a few minutes can reduce the bitterness.
• Adjust the amount of red chili powder and jaggery according to your taste preferences.
• You can also add grated coconut for a creamy texture.
• For a healthier version, you can use jaggery instead of sugar.

Storage and Serving

• Vepampoo gojju tastes best when served fresh.
• You can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving.
• Serve vepampoo gojju with steamed rice or dosa for a complete meal.