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 asafetida
• 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.
4. To temper:
5. Heat oil in a small pan.
6. Add dal, seeds, asafoetida, allow to splutter.
7. Add curryleaves, flowers, water
8. Pour into chutney while sizzling.
9. Stir gently, serve with any snacks, dosas, vadas, or as an accompaniment to meals.

Recipe courtesy of Sify Bawarchi