Today I am sharing a very Unique and delicious curry. It is made using the goodness of Neem flowers or Veppam poo. Neem Flower and Chick pea curry is so delish and pairs well with Roti and Rice. We cook many delicacies using Neem flower. My favorite recipe is Veppam poo Rasam , Gojju and this curry.Even a fussy eater will relish this curry .

What are the benefits of Neem Flowers / Veppam Poo?

Neem tree has many medicinal properties. Neem Leaves – a natural wound healer , helps to get rid of dandruff, Good for Acne and other skin ailments.Helps to boost immunity as well. The flowers are known to be good for treating intestinal worms, reducing bile and controlling phlegm.Neem flowers are popularly used in South Indian Cuisine.

What is the theme for Shhhhh Cooking?

This month our hostess is Seema who blogs at Mildlyindian. She suggested the theme Fear Not The Bitter. I can’t wait to try her Karela Bharta recipe that she posted for this theme. This month my partner is Anu who blogs at Ente Thattukada. Her blog is a treasure trove of amazing recipes from kerala and from around the globe. She gave me two secret ingredients Neem Flower and Amchur . I gave her Fenugreek and jaggery. She whipped up this delicious delicacy Uluva Kanji. My humble contribution is this unique and delicious Neem Flower and Chickpea Curry.

Ingredients for Neem Flower and Chickpea Curry:

  • Boiled Chickpeas : Soak Chickpeas overnight and pressure cook. You can use canned chickpeas too.
  • Tomatoes :I have used medium sized red tomatoes. They are rich in antioxidants and great source of vitamin C, potassium, folate, and vitamin K.
  • Onion: I have used medium sized red onions. Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels .
  • Garlic Pods:Helps to improve blood pressure .Good for skin too. Has many health benefits when eaten raw.
  • Dry Red Chilli:I have used mildly spiced red chillies. You can use any variety to adjust to spice tolerance.
  • Curry Leaves:Curry leaves have anti-bacterial and anti-microbial properties that are extremely effective in maintaining good oral health. Adds a nice flavor to the dish.
  • Dry Mango Powder / Amchoor: Helps to balance the bitter taste of the dried neem flowers. It contains antioxidants that boost metabolism.
  • Ginger:Contains gingerol, which has powerful medicinal properties.
  • oil:I have used gingelly oil.You can use any cooking oil of your choice.
  • Salt:I have used himalayan pink salt. You can use any salt as per your choice.
  • Dried Neem flowers:Dried Neem flower is used for reducing bile, controlling phlegm, and treating intestinal worms. You may use fresh neem flowers too. We usually dry the floweres and use it throughout the year.
  • Black pepper:High in antioxidants and anti-inflammatory properties. Adds some heat to the dish
  • Mustard Seeds: A regular spice in our cooking .Black mustard seed is used for relieving water retention by increasing urine production, and increasing appetite.
  • Asafoetida:Asafoetida is rich in antioxidants and may provide multiple health benefits, particularly for digestive health. Skip it if you want to make vegan curry.

Recipe for Neem Flower and Chickpea Curry:

  • Author: Preethi Prasad
  • Prep Time : 15 Mins
  • Cook Time : 30 Mins
  • Total Time : 45 mins
  • Course : Curries / Accompaniment
  • Cuisine : Indian

Equipment Used:

  • Wide bottom Pan
  • Spatula
  • Blender

Ingredients for Neem Flower and Chickpea Curry:

  • 1.5 Cup Boiled Chickpeas( 250 ML Cup)
  • 3 Tomatoes
  • 4 Onion
  • 6 Garlic Pods
  • 8 Dry Red Chilli
  • Few Curry Leaves
  • 3/4 Tsp Dry Mango Powder / Amchoor
  • 1″ Ginger
  • 1 Tbsp oil
  • Salt to taste
  • 2 Tsp Dried Neem flowers
  • 1/2 Tsp Black pepper
  • 1 Tsp Jeera /Cumin
  • 2 Tsp Coriander Seeds / Dhania

For Tempering :

  • 1 Tsp Mustard Seeds
  • 1/4 Tsp Asafoetida
  • 2 Red Chillies
  • 1 Tsp Jeera / Cumin
  • Few Curry leaves
  • 1 Tsp Oil


  • Soak chickpeas overnight and pressure cook upto 4 whistles. Allow it to cool complately.
  • Heat 1 Tbsp oil in a wide bottom pan. Once the oil is hot add dhania , jeera and mustard seeds.
  • Once they start to splutter add black pepper corns chopped onions , ginger and garlic. Cook untill the onions turn slightly brown.
  • Add dry red chilli and saute for a minute.
  • Add chopped tomatoes , curry leaves .Cook untill the tomatoes are mushy and oil starts to leave the sides.
  • Lastly add dried neem flowers and Amchoor Powder. Mix well and cook for about 3 minutes.
  • Turn off the heat. Allow it to cool completely .
  • Blend to a smooth paste .
  • Heat oil in the same pan. Add Jeera and mustard seeds. Once it splutters add dry red chilli , asafoetida and curry leaves. Remove a Tsp of this mixture and keep it aside.
  • Add chickpeas and mix well. Now pour the blended onion tomato mixture and mix well. Add Salt as per taste and let it simmer for 2-3 minutes.
  • Garnish with tempering that was kept aside.
  • Serve with Hot rice and ghee or Roti.


  • You can use fresh neem flowers instead of dried neem flowers
  • You can substitute Amchoor with Tamrind.
  • Adjust the red chillies as per your spice tolerance. Do follow my blog and Social media handles on Facebook , Instagram , Twitter and Pinterest to get an update on the latest recipes.The more you share the more I will Smile. Thank you for your encouragement and support.

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  1. A unique recipe from you again, Preethi. Love it!

    While I have used neem flowers in pachadi and rasam, I have never tried it with a chickpea gravy. It sounds so interesting and flavourful, with ingredients like tomatoes, garlic, amchoor and black pepper going in.

  2. My husband often talks of veppam poo rasam. Never got to make it as could not lay my hands on neem flowers. Adding these to chickpea curry is such an innovative idea. While reading the description only my mouth was watering.

  3. I never got a chance to try neem flowers in my cooking though I see a lot of recipes using it.. I am going to try this chickpea curry first whenever I get neem flowers.. any idea if we get dried neem flowers online.. I think i will check there .. Your curry looks and sounds so lip smackingly tempting!!

  4. Though we have lots of neem trees around in Mombasa, I’ve never thought of using the flowers, we use the bitter leaves to make home remedies for ailments. Such a delicious looking neem flower and chickpea curry. And a good way to enjoy the health benefits of these nutritious flowers.

  5. This is such a wonderful share for the bitter theme Preethi. Neem flower will be so bitter and I would have not dared to touch it in a recipe. But I like your recipe of neem with chickpea and willing to give a try, as it looks super delicious.

  6. Wow Preethi I was searching for neem flower recipe and you posted it. Wonderful recipe. Neem flower with chickpeas onion tomato and spices sounds yummy. A must try recipe.

  7. Okay I will definitely go hunting for neem flowers this time I go to Bangalore. This neem leaf and chickpeas curry is absolutely delicious, new to me and a must try recipe. Thanks for sharing.

  8. Awesome Preethi I always heard about the benefits of neem flowers but never have a courage to use them in my cooking. Seriously you have use this ingredient so conveniently with chickpeas. Will surely try and share my feedback,

  9. Rafeeda - The Big Sweet Tooth

    I never knew that neem flower was edible. The curry looks absolutely lipsmacking… Lovely flavors…

  10. I tried very less recipes using neem flower, this chickpeas curry with neem flowers sounds very interesting. Tastes great with both rice and rotis. Bookmarking to try this healthy recipe soon.

  11. Neemflowers with chickpeas sounds great .. except in rasam and new year pachadi I haven’t thought of using neem flower in any recipe. Loved your recipe to the core

  12. I have tried rasam once with neem flowers and this curry looks so delicious and packed with flavors. Will surely try this when I get hold of need flowers next time.

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