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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).
5 from 7 votes
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Course: Pachadi
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3
Author: Vidya Srinivasan


  • Dry neem flower - 1 tbsp + 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


  • Add a tbsp 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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  1.  Rice flour is optional, it is added for thickness
  2.  Adjust the water according the consistency you desire
  3. Tamarind pulp can be used instead of extract. Combine 1 tbsp + 1 tsp of tamarind pulp and 1 cup of water
  4.  Jaggery powder can be used directly instead of jaggery syrup
  5. Cardamom powder is optional
  6. 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
  7. Adjust the sweetness according to your sweetness
  8. Fresh neem flower is preferred since I didn't have it used the dry flower
  9. I freezed the dry flower and used it for pachadi
  10.  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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