Neem Flower Podi - Margosa Powder

Vepampoo Podi Saadham (another neem flower recipe)

Another neem flower recipe

Prep time: 00:05 | Cook time: 00:10 | Total time: 00:15 |  Yield: servings

Contributed by Barnali Dutta and the Indian food cooking inspiration.

Published: December 19, 2013


  • Dry Neem Flower 1-2 spoons
  • Urad dal 2 spoons
  • Channa dal 2 spoons
  • Black pepper 1/2 spoon
  • Dry red chilies 3
  • Salt
  • Asafoetida
  • Curry leaves
  • Garlic 5-7 cloves – with skin, semi crushed
  • Mustard seeds 1/4 spoon
  • Cumin seeds 1/4 spoon
  • Ghee 2 spoons
  • Hot steam cooked rice 1 cup.


  1. In a small pan, dry toast neem flowers for a few minutes. Maybe till they are deep brown-black and aromatic. Set them aside, make it into fine powder
  2. Dry toast urad dal and channa dal each separately until reddish in color, powder them in a blender. Set this aside.
  3. Again dry toast pepper and red chilies and powder them too.
  4. In a pan, heat ghee, add mustard, cumin, asafoetida and curry leaves. Let them be fried well, (seasoning).
  5. In a plate spread steamed rice (it's best to use salted-cooked rice or simply drizzle little salt over this rice, then mix all the seasoning cooked in steps 1 to 4 on the top, and serve hot.