Veppampoo Pachadi

We normally celebrate every new beginning with sweets, but we follow a tradition of serving sumptuous meal consisting of 6 tastes viz., sweet, sour, bitter, astringent, salt & pungent on our New Year usually celebrated on the 14th of April. This tradition is being followed in our society to encourage us to embrace each season of a year. So we never miss to include bitter neem flower pachadi to our elaborate lunch meal specially prepared on the occasion of Chithirai Vishu every year.

IMG_4728 Veppampoo Pachadi

We also prepare astringent raw jack fruit poriyal, tangy mixed vegetable aviyal, spicy rasam, sweet payasam, etc. of various flavors & textures to welcome the Tamil New Year. 

vp5 Veppampoo Pachadi

Veppam poo pachadi has a unique indistinctive taste as it is prepared using conflicting ingredients like bitter neem flowers & tangy unripe mango and also sweet jaggery & hot red chilli powder. Now lets move on to the recipe for veppam poo pachadi:

Time taken: 20 min.
Yields: 300 ml
IMG_4691 Veppampoo Pachadi

  1. Unripe mangoes – 2 Nos. (small)
  2. Brinjal (eggplant/ kathrikkai) – 1 No.
  3. Red chilli powder – 1 tsp
  4. Salt – ¼ tsp
  5. Powdered jaggery – ½ cup (100 g)
  6. Ghee – ½ tsp
  7. Dried neem flowers (veppam poo) – 1 tbsp

For tempering:

  1. Ghee – 1 tsp
  2. Mustard seeds – ¼ tsp
  3. Curry leaves – 1 sprig

IMG_4644 Veppampoo Pachadi
Cooking procedure:

  • Peel mangoes, chop them into thin slices as shown below.
  • Chop brinjal into thin slices.

vp1 Veppampoo Pachadi

  • In a cooking bowl add mangoes, brinjal, red chilli powder and water (50 ml).
  • Microwave (alternatively cook them using pressure cooker on stove top for 5 min. after bringing to high pressure) them for 7 min.
  • Meanwhile fry neem flowers in ghee (½ tsp) in medium flame.
  • Powder them using mortar & pestle and leave aside.

vp2 Veppampoo Pachadi

  • Prepare the tempering as below and keep aside.

vp4 Veppampoo Pachadi

  • When mangoes & brinjal are cooked soft, add salt & powdered jaggery.
  • Mix them well and microwave for 3 min.
  • Now add tempering, powdered neem flowers and water (100 ml or more according to your required consistency) and cook for another 3 min.
  • Now sweet, sour & bitter veppam poo chadi is ready to serve.

vp3 Veppampoo Pachadi
Please note:

  • My grandmother always preferred to make pachadi using unripe mangoes along with brinjals, as brinjals help to decrease vata dosha aggravated by unripe mango.

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