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Veppam poo thuvaiyal

Veppam poo thuvaiyal is easy to make, not too bitter if made in right way. Learn how to make perfectly balanced tasting veppam poo thuvaiyal.
Prep Time5 mins
Cook Time15 mins
Course: Condiments
Cuisine: Indian
Servings: 6


  • ½ cup Neem flower/ veppam poo loosely filled
  • 10 Red chilli spice level high
  • 1 tbsp Tamarind
  • 1 tsp Jaggery
  • 1 tsp oil
  • Salt as needed


  • First, heat a heavy bottom pan. Once hot, add neem flower and roast in low flame patiently for 10 mins.
  • Remove in a plate. Wipe the pan and add oil. Roast chilli until it starts turning black here and there and crisp.
  • Remove in plate for cooling. In the same pan, just saute the tamarind to soften it.
  • Once all the ingredients are cooled, place in a mixer jar.
  • Grind it with salt, jaggery and little water to a paste. It should be thick, not watery like chutney.



  • I used spicy variety of chilli. If it is milder, use 12 chilli.
  • If you taste the thuvaiyal, it should taste slightly bitter, spicy and slightly tangy with a sweet taste. Any of these taste is dominating, it wont taste good. If it is bitter, it means likely you added less tamarind. Too tangy, then the spice is not enough. If it is too spicy, salt is not enough.