### TranslatedIngredients: 1 cup Black Rice - cooked,Sunflower Oil - or ghee as required,1/3 teaspoon Asafoetida (hing),1/2 teaspoon White Urad Dal (Split),2 teaspoons Dried Neem Flowers,1 Dry Red Chilli,Few Curry leaves ### PrepTimeInMins: 320 ### CookTimeInMins: 50 ### TotalTimeInMins: 370 ### Servings: 2 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Vepampoo Rice recipe, we will first cook the black rice.If you are cooking in electric rice cooker there is no need to soak this rice, however if you are cooking black rice in pressure cooker, you must soak for a minimum of 6 to 8 hours.Cook rice with the required water till the cooker releases atlas 6 whistles as black rice takes time to cook.The next step is to temper the black rice. Heat oil or ghee in a heavy bottomed pan. Once the oil is hot, add hing, red dry chilli, urad dal, dried neem flowers. Add all of them together at one go.Once the neem flower is cooked, add the cooked black rice. The indication of neem flower being cooked is urad dal becomes brownish in colour.Add salt, mix well and cook for 2 minutes and it is ready to be served. Serve Vepampoo Rice along with Onion Tomato Cucumber Raita, Tadka Raita or any other raita of your choice.