Vepa Puvvu Podi or Veppam Poo Podi is a South Indian Neem flowers chutney powder that is eaten with rice and ghee. This chutney powder helps you reap the many health benefits of neem flowers such as improving digestion, keeping the gut clean, reducing "pitta" and more.
Cuisine Food As Medicine, Gluten Free, Indian, South Indian, Vegan, Vegetarian
Servings 30Servings
Equipment
Wok
Spatula
Grinder
Plate
Ingredients
2tbspChana Dal(30 gms)
2tbspTuvar Dal(30 gms)
2tbspUdad Dal(30 gms)
2tbspSesame Seeds(20 gms)
1/2CupDried Neem Flowers(15 gms)
1/4CupCurry Leaves(8 gms)
4 to 6Dried Red Chillies
1/4tspHing
1/4tspOil
Salt to Taste
Instructions
Roasting the Neem Flowers (Use Low Heat)
Just warm a heavy bottomed pan or wok. Ensure that the pan is not hot because the dried neem flowers will char easily.
Add 1/3 cup dried neem flowers and dry roast for 30 seconds.
Transfer to a plate to cool.
Roasting the Dals
To a pan or wok, add 2 tbsp udad dal (I used the unskinned version), 2 tbsp chana dal, and 2 tbsp tuvar dal.
Dry roast the dals till the chana dala and tuvar dal turn golden brown.
Transfer to a plate to cool.
Roasting the Sesame Seeds
In a heavy bottomed pan or wok, over medium heat, dry roast the sesame seeds till they start to crackle.
Transfer to a plate to cool.
Roasting the Curry Leaves and Chillies
To a heavy bottomed pan or wok, add 1/4 tsp oil.
Add 4 to 6 red chillies and 1/3 cup curry leaves.
Over medium heat, stir-fry till the curry leaves becomes crisp.
Turn off the heat.
{Optional: Omit for gluten-free option} Add 1/4 tsp asafoetida and mix well.
Transfer to a plate to cool.
Making the Vepam Poo Podi or Vepa Puvvu Podi
Add all ingredients and some salt to a coffee grinder or chutney grinder.
Grind to a smooth powder.
Serving the Veppam Poo Podi or Vepa Puvvu Podi
To 1/2 cup hot steamed rice, add 1/2 tsp Neem Leaves Chutney Powder and 1/2 tsp ghee. Mix well.
Eat as the first course of a meal.
Storing the Neem Flowers Chutney Powder
Store the Vepa Puvvu Podi in an air-tight bottle.
Notes
I used udad dal with skin and black sesame seeds (that is with skin) to make this podi. As a result, it is dark in colour. If you use hulled udad dal and sesame seeds, the chutney powder will be much lighter in colour.