Konnapoo (Cassia Fistula) Chutney

Konnapoo Chutney, cassia fistula, cuisine, recipe, pollachi, pollachi papyrus, summer dishes, local cuisine
Image - Rohit Kalingarayar

Ingredients :

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

Seasoning :

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

Method :

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.

Seasoning :
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.


Written By

A man with one name and many facets in life !! Photographer, chef, agriculturist, socialite,..the list goes on. He currently works as a photographer in The Pollachi Papyrus and freelances occasionally. A movie buff, avid traveller, nature lover, foodie , ideator and a conceptualist, one can talk about almost anything to from food, to politics, to workplace and he will keep you engaged!

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