Pumkin Flower Chutney
Posted on February 16, 2024 • 1 minutes • 192 words
Table of contents
Discover a burst of flavors with this delectable Chinikai Hoovina Chutney crafted to perfection for an exquisite dining experience. Ideal to pair with chapatis, rice, bread, or dosa, this chutney is a delightful blend of pumpkin flowers, aromatic spices, and coconut goodness. Let your taste buds revel in the symphony of textures and flavors – a true culinary delight!
Cooking Time: 15 minutes
Ingredients:
- 7 Pumpkin flowers
- 3 gms Tamarind
- ½ cup Water
- Salt to taste
- 1 ½ tbsp Split Black Gram (urad dal)
- 2 pinches Asafoetida
- 2 Red chillies
- 1 tsp Oil
- 2 tbsp Curry leaves
- ½ cup Grated coconut
Cooking Steps:
- In a kadai, lightly fry urad dal, asafoetida, and red chillies in oil until a delightful aroma wafts through or until the urad dal changes color. Be cautious not to overheat.
- Add curry leaves and fry for an additional minute. Follow it up with grated fresh coconut. Remove from heat.
- Cook pumpkin flowers in a separate bowl with tamarind and water for 3 minutes.
- In a mixer, blend the fried ingredients, cooked flowers, and salt into a smooth paste.
Your Pumpkin Flower Chutney is now ready to be savored!