Veppampoo Sadam

  

Ingredients

1 Cup Raw rice, cooked and cooled  

1 tbsp Dried neem flowers

1 tbsp Chana dal 

1 tbsp Urad dal

3  Dried red chilies 

2 tbsp Grated fresh coconut

1/2 tsp Mustard seeds  

10 leaves Curry leaves

pinch of Asafoetida (hing)  

1 tbsp til oil (Sesame oil)

1 tsp Ghee  

Salt to taste

 

Instructions

 Cook rice and spread it out to cool. Each grain should be separate.

Dry roast chana dal, urad dal, dried red chilies and coconut in a pan on low heat until light golden and fragrant. Cool and coarsely grind without water. Set aside.

In the same pan, heat ghee on a low flame. Add dried neem flowers and fry gently until golden brown and crisp — about 1 minute. Do not burn. Remove and set aside.

Heat til oil in the pan. Add mustard seeds and let them splutter.

Add curry leaves and asafoetida. Fry 15 seconds.

Add the ground spice powder and stir for 30 seconds on low heat.

Add cooled rice and salt. Gently mix to coat every grain.

Add the fried neem flowers on top. Toss lightly and serve immediately.

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