Thursday, Dec 20 2007

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Drumstick flower chutney

Ingredients:
1 cup fresh drumstick flowers, washed, drained
3-4 green chillies
2 stalks mint leaves, plucked, cleaned
2 stalks curry leaves, plucked, cleaned
1/4 cup split dry roasted chickpeas (phutana)
1/4 cup fresh coconut grated
1 small flake garlic
1/2 tsp. ginger grated
salt to taste
2 tsp. lemon juice

To temper:
2 tsp. oil
1/2 tsp. urad dal
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 stalk curry leaves, plucked
5-6 drumstick flowers, cleaned
1 tbsp. water

Method:

1. Grind all ingredients together to a fine chutney.
2. Check salt and lemon juice to taste
3. Pour into dish.

To temper:

1. Heat oil in a small pan.
2. Add dal, seeds, asafoetida, allow to splutter.
3. Add curryleaves, flowers, water
4. Pour into chutney while sizzling.
5. Stir gently, serve with any snacks, dosas, vadas, or as an accompaniment to meals.

Making time: 15 minutes
Makes: 2 cups chutney
Shelflife: 2 days refrigerated

Note: If phutana is not available, one may use for every 1/4 cup phutana, 1 tbsp. bengal gram, soaked for at least one hour.

Variation: One may use drumstick leaves in addition with the flowers, for taste and colour enhancement. One may also use red chillies instead of green.

Drumsticks Dishes's Index

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