Vepampoo (Neem Flower) Pachadi

Vepampoo Pachadi

Vepamapoo Neem Flower Pachadi

Happy Tamil New Year to all of you!!! Tamil New Year’s day is celebrated in accordance with the solar calendar in India as well as by the Tamils in Malaysia, Singapore, Mauritius and Sri Lanka.
The festival is marked by a lot of fan fare and in particular with festive treats specially prepared at home. One such dish is the famous Vepampoo Pachadi.
The ingredients in this dish depicts life in general which has the saltiness, bitterness, tanginess, sourness, sweetness, that life has to offer.

This auspicious day is earmarked by most people with great hope and joy on the onset of good things and new beginnings for the remainder of the year!!!!


1-2 Tsp Neem Flower (Fresh Neem Flower)
1 Tsp Oil
1 Cherry Sized Tamarind
½  Cup Hot Water
3-4 Tbs of Jaggery (Powdered) or
4-5 Tbs Brown Sugar
1 Small Greeen Chilli (sliced lengthwise)
A Pinch of Red Chilli Powder
A pinch of Asafoetida Powder
A Pinch of Salt


Heat the teaspoon of oil in a small deep frying pan
Fry the neem flower till it turns brown (if it is fresh neem flower) and grind it into a fine powder
Soak the tamarind in the cup of water for 10 minutes
Extract the tamarind juice and pour it together into the pan
Add the jaggery or brown sugar and bring it to the boil
The remainder of the ingredients including the green chilli and salt have to be stirred through to the above

The Pachadi is ready to be served.

Note:   Tamarind Juice may be substituted for tamarind pulp available in Indian Grocery Stores
Dried neem flower can be used to prepare this dish as fresh neem flower may not be available in all countries. in which case, the neem flower need not be fried and powdered.
To date I have personally not laid my hands on fresh neem flower in Sydney over two and half decades!!!