Veppampoo pachadi

We normally celebrate every new beginning with sweets, but it is exceptional that we prepare bitter neem flower pachadi specially on our New Year usually falls on the 14th of April.


On this day of Chithirai Vishu we used to have an elaborate lunch meal consisting of bitter neem flower pachadi, astringent raw jack fruit poriyal, tangy mixed vegetable aviyal, spicy rasam, sweet payasam, etc. of various flavors & textures. This tradition is being followed to encourage us to embrace each season.


Veppam poo pachadi has a unique indistinctive taste as it is prepared using conflicting ingredients like bitter neem flowers & tangy unripe mango and also sweet jaggery & hot red chilli powder. Now lets move on to the recipe for veppam poo pachadi:

Time taken: 20 min.

Yields: 300 ml



  1. Unripe mangoes – 2 Nos. (small)
  2. Brinjal (eggplant/ kathrikkai) – 1 No.
  3. Red chilli powder – 1 tsp
  4. Salt – ¼ tsp
  5. Powdered jaggery – ½ cup (100 g)
  6. Ghee – ½ tsp
  7. Dried neem flowers (veppam poo) – 1 tbsp

For tempering:

  1. Ghee – 1 tsp
  2. Mustard seeds – ¼ tsp
  3. Curry leaves – 1 sprig


Cooking procedure:

  • Peel mangoes, chop them into thin slices as shown below.
  • Chop brinjal into thin slices.


  • In a cooking bowl add mangoes, brinjal, red chilli powder and water (50 ml).
  • Microwave (alternatively cook them using pressure cooker on stove top for 5 min. after bringing to high pressure) them for 7 min.
  • Meanwhile fry neem flowers in ghee (½ tsp) in medium flame.
  • Powder them using mortar & pestle and leave aside.


  • Prepare the tempering as below and keep aside.


  • When mangoes & brinjal are cooked soft, add salt & powdered jaggery.
  • Mix them well and microwave for 3 min.
  • Now add tempering, powdered neem flowers and water (100 ml or more according to your required consistency) and cook for another 3 min.
  • Now sweet, sour & bitter veppam poo chadi is ready to serve.


Please note:

  • My grandmother always preferred to make pachadi using unripe mangoes along with brinjals, as brinjals help to decrease vata dosha aggravated by unripe mango.

93 Comments Add yours

  1. looks so pretty!

    1. Megala says:

      Thank you !

  2. Lovely spread Megala for the Vishu. This recipe is so new to me, never heard of it. Sounds very delicious. Thank you for sharing this wonderful recipe !!

    1. Megala says:

      Pleasure is all mine, thanks for reading my posts !

  3. Your pictures are so appetizing Megala! Wonderful recipe with details.

    1. Megala says:

      Thank you.

  4. Siya says:

    Amazing blog. Following kindly follow back please

    1. Megala says:

      Thanks, sure ! 🙂

  5. Nice recipe. I am migrating to another personal blog. Please click the following link:

    1. Megala says:

      Oh, thanks !

  6. I have never tried this or made this, Megala, but have heard about it. Also unaware that brinjal (eggplant) is also used. This is something in lines to the ‘puliinji’ that we Malayalies make for our Vishu ‘Sadhya’

    1. Megala says:

      My grandmother never missed to include brinjal, but children do not like to see brinjal seeds in this pachadi. By the way, I just love that delectable puliinji as well.
      Thanks a lot !

      1. It is my favorite as well, Megala. Yes, brinjal is a problem here too, although I manage to sneek it in sometimes.

  7. So perfectly and methodically explained. Your photos are invaluable.

    1. Megala says:

      Thanks a lot for your kind words !

  8. Rachna says:

    Very interesting recipe. I’ve only heard of it but never made it till now.

    1. Megala says:

      Thanks, hope you would try in this summer ! 🙂

  9. Your veppampoo pachadi looks heavenly! We make it with just jaggery, raw mango, a hint of salt, a couple of dried chillies sometimes and dried neem flowers. I’m sorely tempted to try out your version right away! 🙂

    1. Megala says:

      Nice to hear this, thanks ! 🙂

  10. iScriblr says:

    Looks lovely! Gorgeous food! 🙂

    1. Megala says:

      Thank you.

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