Vepampoo Podi brings together the goodness of neem flowers with everyday Indian spices. This simple powder has been used in South Indian homes for generations. The slight bitterness from neem flowers combines beautifully with red chillies and pepper, while mango powder adds a subtle tang that balances the flavors perfectly.
About the Recipe
This powder is super easy to make at home with just a few basic ingredients. The recipe preserves the medicinal properties of neem flowers while making them more palatable. It’s a great way to include healthy neem in your diet without the overwhelming bitterness. Plus, it stays fresh for months.
Why You’ll Love This Recipe
– Quick and easy to prepare
– Uses simple pantry ingredients
– Keeps well for 3 months
– Can be used many ways
– Health benefits of neem
– Perfect balance of flavors
– Great for digestive health
Cooking Tips
– Don’t skip the mango powder – it’s key for reducing bitterness
– Roast ingredients on medium heat to avoid burning
– Let ingredients cool completely before grinding
– Store in a completely dry container
– Use ghee sparingly – just enough to roast
Serving and Storing Suggestions
Mix 1-2 teaspoons with hot rice and ghee, or stir into buttermilk. Makes about 1.5 cups of powder. Prep time: 20 minutes. Store in an airtight container away from moisture. Will stay fresh for 3 months.
Similar Recipes
- Curry Leaf Powder
- Moringa Leaf Powder
- Mixed Herb Spice Powder
Nutrient Benefits
Neem flowers are known for their antibacterial properties. The powder helps improve digestion and boost immunity. Pepper and dry ginger add warming properties, while asafoetida helps with digestion. It’s low in calories but high in beneficial compounds.
Vepampoo Podi
Ingredients
- 1 cup Dried Vepampoo (Dried Neem Flower)
- 15 Red Chillies
- 1 tsp Pepper
- 1 pc Dry Ginger (Sukku)
- 2 tsp Mango (Amchur Powder
- Asafoetida (A pinch)
- Salt to Taste
- 1/2 tsp Ghee
Instructions
- Heat a kadai over medium flame.
- Add the ghee and let it melt.
- Fry the mustard seeds, dry ginger, pepper, red chillies and keep them aside.
- To the same pan, add the vepampoo and fry them until the colour changes.
- Allow it to cool.
- Combine all the fried ingredients together in a blender and make powder.
- Store it in an air tight container.
- This podi will stay good for 3 months.
- This can be served with rice or add 1 tsp to the buttermilk and consume it.
- This helps to clean the stomach from germs.
- To reduce the bitter taste of the vepampoo, mango powder should be added.
- We can also add little tamarind to the above ingredients.
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Frequently Asked Questions
Can I reduce the number of red chilies?
Yes. Feel free to adjust the chili quantity to your spice preference. Start with fewer chilies – you can always add more next time.
Is this powder very bitter?
The mango powder and spices balance the neem’s bitterness nicely. If you’re new to neem, start with a small amount mixed into rice or buttermilk.
How can I use this powder besides with rice?
Try mixing it into yogurt, sprinkling on vegetables, or adding to soups. Start with a small amount and adjust to taste.
