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Vepampoo Thogaiyal | Neem flower Chutney

Vepampoo Thogaiyal | Neem flower Chutney

Vepampoo Thogaiyal | Neem flower Chutney

Today’s recipe can be prepared for post natal diet and diabetic friendly diet as well. With the increase of gestational diabetes among pregnant women, I thought I must start publishing pre-natal & post-natal gestational diabetic recipes. Here is my first one namely “Vepampoo Thogaiyal or Neem flower Chutney”
While neem flowers are widely available in many Indian shops these days, I carry them in bulk from India. This is mainly because it is from our home and we collect in such a way that we can spend less time cleaning. Storing neem flower does not need any specific handling and they stay fresh for more than a year.
This recipe being useful for both diabetic & post natal mother’s.  Make sure to omit jaggery if it is for diabetic and Chili & tamarind if it is for post natal diet. The recipe stays good for 3 days in refrigerator though I have not tried beyond that. I would not suggest to keep this outside beyond a day as this contains water and less oil.
I have added oil second time, this is optional. For post-natal, non – gestational diet, you may replace oil with ghee. Cooking in claypot tastes the best. You can check that in my video. If you are using claypot make sure to switch off the gas a bit earlier as the heat will be retained for long time and the neem flowers would turn completely black.
Check out my other recipes with Neem
Vepampoo Thogaiyal | Neem flower Chutney

Recipe: Vepampoo Thogaiyal | Neemflower Chutney
Preparation Time :  5 mins
Cooking Time : 8 minutes
Cooling Time : 10 minutes
Gas : Low
Yields : 1/2 Cup

Oil -2 tsp
Hing – A generous pinch
Channa Dhal – ½ tblsp
Urad Dhal – ½ tblsp
Carom Seeds – ½ tsp
Chili  - 1 (Optional)
Dried Neem Flowers – ½ cup
Karupatti Sugar/ Palm Sugar – 1 tsp (Optional)
Tamarind – Small Size
Salt to taste
Coriander leaves  - ¼ cup
Water – ¼ cup


1.       Clean the neem flowers. Make sure its dry completely.
2.       Take a pan and add 1 tsp of oil
3.       Add a generous pinch of hing
4.       Add channa dhal, urad dhal, carom seeds & chili. Fry them for 2 minutes. Do not over fry them.
5.       Add the neem flowers and add 1 tsp of oil and fry for a minute.
6.       Add palm sugar, tamarind & salt. Mix them well.
7.       Add coriander leaves.
8.       Fry until the neem flowers turn in to dark brown or black.
9.       Allow this to cool completely.
10.    Take a mixie and add water.
11.    Grind it to a chutney consistency
12.    Serve with hot rice & ghee if it is a post-natal diet or server with broken wheat if  it is for a diabetic meal.

1.       For post natal diet, ignore chili & tamarind.
2.       For diabetic diet, ignore palm sugar.
3.       I have not made this too spicy as I wanted to make it kid friendly as well. Adjust the chili as per your taste buds.

1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 200 ml

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