Cuisine Style: South India | Preparation&Cooking Time: 10 minutes | To Serve: 2 | Take with: Appalam, | Type: Lunch, Medicinal

Ingredients

• Rice – 1 cup [boiled]
• Neem flower–3 tbsp
• Dry red chilli – 2
• Chana dal - 2 tbsp
• Urad dal - 1 tbsp
• Coriander seeds- 1 tbsp
• Coconut - 2 tbsp
• Garlic - 4 cloves
• Mustard seeds- 1 tbsp
• Curry leaves – 1 spring
• Asafetida a pinch
• Urad dal for seasoning [ 1 tsp]
• Ghee - 1 tbsp
• Salt to taste
• Gingelly oil [sesame oil, nal ennai]– 1 ½ tbsp

Preparation Method

• Heat 1 tbsp oil in a pan, add chana dal, urad dal, coconut, dry red chilli, garlic, roast till light brown
• Put roasted ingredients in a mixer jar or stone mortar pestle & coarsely grind without water.
• Heat oil & ghee in a pan, add mustard seeds, curry leaves, & asafetida sauté. Then add freshly ground powder mixture.
• Then add boiled rice & salt mix well.
• Then cut off heat serve hot with any chips

How to make Neem flower rice Video

How to make Medicinal Veppam poo rice-Step by step photos

Veppam poo rice

Neem flower rice kongu nadu style

Heat pan add bengal gram, urad dal, dry red chilli, garlic, coriander seeds

Add coconut

Roast till light brown

Put it in a mixie jar, coarsely grind

Mixture ready

Heat oil, add mustard, urad dal, dry red chilli, curry leaves

Add asafoetida [Hing]

Add 1 tbsp ghee

Add neem flower

Saute for a min

Add turmeric powder

Add ground mixture

Saute for a min

Add boiled rice

Mix well on medium flame

Add salt if required

Perfect non-sticky rice ready

Neem flower rice

Kongunadu restaurant style veppam poo rice