Konnapoo – 250 to 300 grams ( 1 medium sized bunch of Cassia Fistula flowers)
Coconut – 50 to 100 grams ( 3 tbsp grated)
Dry red chilli – 6 ( de-seeded )
Curry Leaves – 15 to 20 leaves
Tamarind – 1 marble sized ball (very less) or 1/2 teaspoon tamarind paste
Chana dal – 3 tbsp
Rock salt – To Taste
Sesame oil ( Nalla Ennai ) – 1 to 3 tspn
Urad dal ( white ) – 1 tspn
Mustard seeds – 1/2 tspn
Curry leaves – 10 leaves
Dry red chilli – 2
Sesame oil ( Nalla Ennai ) 1/2 to 1tspn
1. Remove the flower petals from the stalks and wash.
2. Heat the oil in a pan. Add Konnapoo, Coconut, De-seeded Dry red chillies, Curry Leaves, Tamarind, Chana dal, Rock salt and saute for 1 to 2 minutes or till the raw smell ceases.
3. Let it cool down and then grind it to make a medium course paste or to your desired consistency. Transfer it to a bowl.
1. Heat oil in a small tempering pan add the mustard seeds and urad dal. When they start to crackle add Curry leaves, dry red chillies and saute for a few more seconds. Immediately pour it over the chutney.
SERVE WITH HOT IDLY OR DOSA.