Vepampoo Thogaiyal | Neem flower Chutney | How to make Vepampoo Thogaiyal | Neem flower Chutney

By Neeru Srikanth  |  17th Dec 2017  |  
5 from 3 reviews Rate It!
  • Vepampoo Thogaiyal | Neem flower Chutney, How to make Vepampoo Thogaiyal | Neem flower Chutney
Vepampoo Thogaiyal | Neem flower Chutneyby Neeru Srikanth
  • Prep Time

    10

    mins
  • Cook Time

    8

    mins
  • Serves

    2

    People

3

3

About Vepampoo Thogaiyal | Neem flower Chutney Recipe

Dried neem flowers are used as a part of post natal diet in Tamil nadu. It is a part of breast feeding diet and helps to protect from stomach indgestion and improves immunity as well.

Vepampoo Thogaiyal | Neem flower Chutney, a marvellous creation to spice up your day. Vepampoo Thogaiyal | Neem flower Chutney is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingVepampoo Thogaiyal | Neem flower Chutney is just too tempting. This amazing recipe is provided by Neeru Srikanth. Be it kids or adults, no one can get away from this delicious dish. How to make Vepampoo Thogaiyal | Neem flower Chutney is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Vepampoo Thogaiyal | Neem flower Chutneyby Neeru Srikanth. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Vepampoo Thogaiyal | Neem flower Chutney is just the appropriate recipe to serve as many as 2. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Vepampoo Thogaiyal | Neem flower Chutney

Ingredients to make Vepampoo Thogaiyal | Neem flower Chutney

  • Dried Neem Flowers – ½ cup
  • oil -2 tsp
  • hing – A generous pinch
  • Channa Dhal – ½ tblsp
  • Urad Dhal – ½ tblsp
  • Chili  - 1
  • Carom Seeds – ½ tsp
  • Palm sugar – 1 tsp (Optional)
  • tamarind – 1/2 lemon size
  • salt to taste
  • coriander leaves  - ¼ cup
  • water – ¼ cup

How to make Vepampoo Thogaiyal | Neem flower Chutney

  1. To begin making Neem Flower Chutney, take a heavy bottom vessel and in low to medium flame add 1 tsp of oil.
  2. Once the oil is hot add a generous pinch of hing powder and as the aroma releases, add channa dhal, urad dhal, carom seeds & chili. Fry them until they turn brown.
  3. As they turn brown, Add the neem flowers and add 1 tsp of oil and fry for a minute or until a nice aroma arises.
  4. Turn off the flame and Add palm sugar, coriander, tamarind & salt. Mix them well.
  5. Let this mix cool completely.
  6. Once it is cool down, take a mixer and grind these ingredients with necessary water to bring it to thogaiyal or chutney consistency.
  7. Serve with hot rice and ghee.

My Tip:

For those who are weak and under going post natal diet it is suggested to replaced ghee with oil. For gestational diabetes post natal mother's ignore the palm sugar. Preparation time includes time required for cooling the mixture.

Reviews for Vepampoo Thogaiyal | Neem flower Chutney (3)

Vasuyavana 2 years ago

Nice collection of recipes
Reply

Ruchi Gaur2 years ago

Thanks Neeru for sharing this.
Reply

Maritta Felix2 years ago

Thanks for sharing this.
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