Vepampoo Pachadi is a sweet pachadi prepared with neem flower (Vepampoo), tamarind, and jaggery. It is usually prepared on Tamil puthandu (new year).
I know I am super late in posting this pachadi. I prepared this on April 14th for Varusha pirappu samayal (Tamil new year lunch). We went to Jagadish's cousin's house for the weekend, so I gave 3 days break to TMF. Today I was so confused about whether to post Vepampoo pachadi or wait for a year and post this next year😂 I already have a lot of backlog-year-old posts so don't want to stack up the queue.
I love festive special lunch. When we were in India Amma use to buy banana leaf and we enjoyed the delicious spread. We will wait for festive days just to enjoy the lunch😋😋
Initially, I used to follow the same routine, preparing the widespread on special occasions, but these days Jagadish starts so early to work. If I pack and give it won't be the same feel as eating relaxed at home. I started following a slightly different routine. Do one simple prasadam on a festive day and cook the spread on the weekend so that we can leisurely enjoy it.
This time Tamil new year came on Friday as always I decided to do Payasam and prepare the spread on Saturday. Our last-minute Weekend plan changed my mind. Decided to have lunch and start.
Vepampoo pachadi is generally prepared on Tamil new year's day to add some bitterness. They say we have arusuvai (6 different tastes) in our food. We might experience mixed emotions in the coming year so to symbolize that Vepampoo pachadi was one in our traditional Tamil Brahmin new year menu.
Pachadi is prepared with jaggery so it won't be bitter but if you bite Vepampoo slight bitterness from it is tasted. I am one among the few who like dry neem flower pachadi. mango pachadi is also prepared for Tamil new year
Also, try Vepampoo rasam
Other pachadi recipes in TMF
Vepampoo Pachadi
Vepampoo Pachadi is a sweet pachadi prepared with neem flower (Vepampoo), tamarind and jaggery. It is usually prepared on Tamil puthandu (new year).
Print
Pin
Comment
Servings: 3
Ingredients
- Dry neem flower - 1 tablespoon + 1 tsp
- Tamarind extract - 1 cup
- Jaggery powdered - 1/3 cup
- Cardamom powder - 1/8 tsp
- Salt - pinch
- Rice flour - 1/4 tsp
- To temper:
- Mustard seeds - 1/4 tsp
- Green chilli - 1 slit
Instructions
- Add a tablespoon of water to rice flour and make a paste
- In hot 1/3 cup of water add powdered jaggery and strain for impurities
- In a pan on medium heat add ghee, when it is hot add mustard seeds and green chilli; let it crackle
- Add the dry Vepampoo and sauté in a low flame for minute, without burning dry neem flower
- Add the tamarind extract and let it boil till the raw smell goes off, around 4- 5 minutes
- Add the jaggery syrup and let it cook for 3 minutes
- Add rice flour paste cook till the pachadi thickens
Video
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Notes
- Rice flour is optional, it is added for thickness
- Adjust the water according the consistency you desire
- Tamarind pulp can be used instead of extract. Combine 1 tablespoon + 1 teaspoon of tamarind pulp and 1 cup of water
- Jaggery powder can be used directly instead of jaggery syrup
- Cardamom powder is optional
- If you are using chunks of jaggery microwave the jaggery syrup for a minute or cook in low heat till the jaggery melts, need not cook to string consistency
- Adjust the sweetness according to your sweetness
- Fresh neem flower is preferred since I didn't have it used the dry flower
- I freezed the dry flower and used it for pachadi
- I used small gooseberry size tamarind and extracted a thin tamarind water. Took 1 cup for pachadi and used remaining for cooking
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
- Add a tablespoon of water to the rice flour and make a paste
- In hot water add powdered jaggery and strain for impurities
- In a pan on medium heat add ghee, when it is hot add mustard seeds and green chilli; let it crackle
- Add the dry Vepampoo and sauté in a low flame for a minute, without burning dry neem flower
- Add the tamarind extract and let it boil till the raw smell goes off around 4- 5 minuteS
- Add the jaggery syrup and salt; let it cook for - 5 minutes
- Add rice flour paste cook for 3 minutes till the pachadi thickens
The traditional recipes are the best!
I like your approach to spread the dishes across the week that way it removes some of the stress from the holidays (I mean. . .how can one have fun if they are stressed trying to prepare for what is meant to be a celebration?). As for this pachadi. . .it's very interesting. Far different from anything I have ever had.
I'm so glad you posted this and did not wait until next year! This looks delicious!
This recipe sounds so intriguing! I've never had anything like it before but I'm keen to experiment. I've found jaggery available here in Australia, so my next step is to find the dry neem flower. I'm betting one of our import stores will have some, so I'm looking forward to the adventure! Thanks so much for sharing not only your gorgeous recipe and photos but the whole experience of the dish as well. 🙂
I like to try new international recipes and this looks like something I would have to add to my list. 🙂 How do you eat it? as a sauce to the main dish or the side dish?
It is a side dish. I generally add lot of jaggery so in our home we prefer having it as a mild dessert
This recipe sounds so exotic...something I definitely need to try because I am so intrigued by some of the ingredients. Where can I find Neem flower?
I got the dry neem flower from India and freezed it. During new year it is available in some Indian stores
I have heard about this a lot but never had it or made it! I hear that they get neem leaves at the Indian stores during Ugadi. Maybe, next year!
This pachadi so new to me...Good one!
WOW...there are so many items in this recipe I have never heard of. Makes me want to go on a scavenger hunt to find them. Sounds totally delicious.
Everytime I see your recipe I want to jump right away in a plane to India! This looks once more a delightful and intriguing recipe! Some of the terms I need to learn more about... for example Neem flower I 'm not sure it's easy to find where I live (Spain) but the more I see your recipes the more I need to go there!
I cannot resist anything with tamarind and love jaggery 🙂 I've never tried dry Neem flower - so I am hugely intrigued! it sounds like an incredibly healthy side/dessert!
This sounds so interesting! Sadly, I don't think I could get most if any of the ingredients here.
I love coming across new foods. I like jaggery and tamerind but I've never come across neem flowers before, I would love to try this.
Love checking out these Indian dishes. I'm a huge fan of Indian food, but always too intimidated to try making it my self. your blog gives me a little more confidence in trying to do that!
This side dish has so many of my favorite flavors: tamarind, cardamom. It sounds like the counterpart to the American cranberry sauce--a little bit sweet, aromatic and bitter all at the same time. It sounds like a great accompaniment to meat dishes, especially. Is that at all the way it is eaten?
Lunne,cranberry sauce is a nice comparison, we have it as a side for rice. At times I can like to put in a cup and enjoy like a dessert
THis vepampoo pachadi is really nice...