Vepampoo Sadam | Dried Neem Flowers Rice - Vidhya’s Vegetarian Kitchen

square image of vepampoo sadam served in white bowl

5 from 1 vote

Vepampoo Sadam | Dried Neem Flowers Rice

This dried neem flower rice, also known as vepampoo sadam, is a traditional South Indian recipe known for its digestive benefits. It's a quick and comforting meal, perfect for soothing the stomach. The earthy flavors of dried neem flowers pair beautifully with rice and spices, creating a simple yet nourishing dish.

Prep Time30

Cook Time15

Total Time45

Course: Entree

Cuisine: South Indian, Tamil Nadu

Keyword: dried neem flower rice, vepampoo sadam

Servings:

Calories: 154kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 tbsp = 15ml; 1 tsp = 5ml ; 1 cup = 240ml;

½ cup raw rice
1 cup water
2 tbsp oil preferably gingelly oil
2 sun-dried chilies mor milagai
½ tsp mustard seeds
½ tsp urad dal
½ tsp chana dal
5 to 6 curry leaves
1 tbsp dried neem flowers heaped
½ tsp salt

Instructions

To prepare dried neem flower rice, start by cooking the rice using your preferred method. I cooked it with twice the amount of water (1:2, rice-to-water ratio) in a pressure cooker, using the pot-in-pot method, and let it cook for three whistles. Once done, let the pressure release naturally, then set the rice aside.
Heat 2 tablespoons of oil in a pan or kadai. Shallow-fry the sun-dried chilies until they turn a brownish-black color, turning them occasionally to ensure even cooking. Remove them and set aside.
In the same oil, temper the mustard seeds, urad dal, and chana dal. When the mustard seeds start to splutter, add the curry leaves and the dried neem flowers. Shallow-fry until the dried neem flowers become nicely brown and crisp.
Reduce the heat to low, then add the cooked rice along with the salt. Gently mix everything. Crush the sun-dried chilies lightly and add them to the rice, mixing again.
The dried neem flower rice is now ready. Serve hot with raita, such as cilantro raita or danger pachadi.

Video

Notes

For this quantity, you can use up to 1.5 tablespoons of dried neem flowers, if desired.
Since the sun-dried chilies I used were already salted, I added only ½ teaspoon of salt; adjust this to your taste.
If you're making this rice to alleviate stomach ailments, you can skip the dried chilies and use ½ teaspoon of freshly ground black pepper for a milder version.

Nutrition