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).
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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
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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
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