Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy)
A vegetarian South Indian Recipes recipe with to 15 pearl onions (sambar onions), to 5 cloves garlic - finely chopped, turmeric powder (haldi). Ready in 55 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
13 steps- 1
To begin making the Vepampoo Kara Kuzhambu recipe, firstly make the tamarind juice with required water
tamarind - lemon sizedwater - as required - 2
Heat oil in a heavy bottomed pan and add all the ingredients mentioned under ‘For tempering 1’ in the order given above
- 3
After a minute, add the garlic and salute it till for about a minute
to 5 cloves garlic - finely chopped(4) - 4
Next, add small onions and Sauté until its fried nicely and becomes soft
to 15 pearl onions (sambar onions)(12) - 5
Add turmeric powder, sambar powder, coriander powder and salt
turmeric powder (haldi)(1/4 teaspoon)sambar powder(3/4 tablespoon)coriander powder (dhania)(1 teaspoon)salt - to taste - 6
Mix everything well
- 7
Add the tamarind juice, remaining water and curry leaves
tamarind - lemon sizedwater - as requiredneem leaves - dry(1 tablespoon) - 8
Let it cook nicely until it becomes thick
- 9
Take a small tadka pan and add oil & neem flowers and roast it
neem leaves - dry(1 tablespoon) - 10
You can dry roast this also
- 11
Switch off the Kuzhambu gas and add the neem flowers
neem leaves - dry(1 tablespoon) - 12
Your Vepampoo Kara Kuzhambu is ready to be served
- 13
Serve Vepampoo Kara Kuzhambu along with hot steamed rice, Chow Chow Thoran and Elai Vadam for a perfect weekday meal
Rate this recipe
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Vepampoo Kara Kuzhambu Recipe (Dried Neem Flower Gravy)
A vegetarian South Indian Recipes recipe with to 15 pearl onions (sambar onions), to 5 cloves garlic - finely chopped, turmeric powder (haldi). Ready in 55 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
13 steps- 1
To begin making the Vepampoo Kara Kuzhambu recipe, firstly make the tamarind juice with required water
tamarind - lemon sizedwater - as required - 2
Heat oil in a heavy bottomed pan and add all the ingredients mentioned under ‘For tempering 1’ in the order given above
- 3
After a minute, add the garlic and salute it till for about a minute
to 5 cloves garlic - finely chopped(4) - 4
Next, add small onions and Sauté until its fried nicely and becomes soft
to 15 pearl onions (sambar onions)(12) - 5
Add turmeric powder, sambar powder, coriander powder and salt
turmeric powder (haldi)(1/4 teaspoon)sambar powder(3/4 tablespoon)coriander powder (dhania)(1 teaspoon)salt - to taste - 6
Mix everything well
- 7
Add the tamarind juice, remaining water and curry leaves
tamarind - lemon sizedwater - as requiredneem leaves - dry(1 tablespoon) - 8
Let it cook nicely until it becomes thick
- 9
Take a small tadka pan and add oil & neem flowers and roast it
neem leaves - dry(1 tablespoon) - 10
You can dry roast this also
- 11
Switch off the Kuzhambu gas and add the neem flowers
neem leaves - dry(1 tablespoon) - 12
Your Vepampoo Kara Kuzhambu is ready to be served
- 13
Serve Vepampoo Kara Kuzhambu along with hot steamed rice, Chow Chow Thoran and Elai Vadam for a perfect weekday meal
Rate this recipe
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