Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight Loss 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Drumstick Flower Chutney
By : Saroj KeringCategory : Ingredient, Vegetables, Drumstick
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
Grind all ingredients together to a fine chutney.
Check salt and lemon juice to taste
Pour into dish.
To temper:
Heat oil in a small pan.
Add dal, seeds, asafoetida, allow to splutter.
Add curryleaves, flowers, water
Pour into chutney while sizzling.
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
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
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
