Vepampoo Chutney

Vepampoo is also called dried neem flower. It is predominantly used in ayurveda to treat gut health and improve digestion. It also helps improve skin. My grandmother usually roasted vepampoo with salt and mixed it with rice and ghee, which I loved. However, I wanted to find a new way to eat vepampoo. I found this chutney recipe from Malika Badrinath’s cookbook and adapted it. Hope you enjoy it.

Desika Products:

Peanut Oil, Red Chilies

RECIPE FOR VEPAMPOO CHUTNEY

Ingredients:

Vepampoo - 3 tbsp

Red Chilies - 3-4

Shredded Coconut - 1-1.5 cups

Garlic - 4-5 pods

Salt - as needed

Peanut Oil - 1-2 tsp

Ghee - 2 tsp

Water - as needed to make chutney

For Seasoning:

Urad Dal - 1 tsp

Jeera - 1/2 tsp

Mustard Seeds - 1/2 tsp

Curry Leaves - 1 sprig

Red Chili - 1

Instructions:

1. Heat up oil in a kadai. Add the vapampoo and fry until it becomes crispy and releases an aroma.

2. At this point, add the ghee and immediately add the garlic and red chilies. Saute well.

3. Turn off the flame. Add the shredded coconut and salt as needed.

4. Once it comes to room temperature, add it in a mixie jar with water needed. Grind this to chutney consistency. Transfer this to a bowl.

5. In a kadai, add oil. Once it is hot, add the mustard seeds and wait until it sputter. Then, add the urad dal and saute until golden brown. Add the jeera and curry leaves and switch off the flame.

6. Add this to the chutney in the bowl. The chutney is ready!

   Tips & Tricks

• Make sure the vepampoo is thoroughly fried. Otherwise, it will not grind properly.

• Adding the red chili in the tempering is optional.