Ah, should I really need to translate? I don’t have any non-indian readers. Very rarely one or two. But for unwritten blogging rules I shall stick to the translation 😉
Cooking with blossoms is not a regular fair at home except for plantain flower. You can add this to make a list. Usually during the drumstick season when there is abundance of the blossoms in the tree the owners of the tree were very particular about preserving them for the vegetable. So we cannot simply shake the branches and collected the sheded flowers. But occasionally if there is a wind or a quick shower you can find lot of these flowers on the ground. Living in the city has stolen several luxuries from us and these drumstick blossoms were one among them.
Last week when my Sis visited a nearby temple found a drumstick tree (it’s really odd) near the pathway. As we had slight showers the night before she could find lots of the flowers on the ground. Since it’s within the temple premises the ground was clean and she quickly collected as much fresh blossoms as she could. As its said to be an aphrodisiac we are still hooked to it’s mildly sweet taste.
Amma makes a fantastic kootu and its years since we relished it. Mixing with hot steamed rice and dollop of ghee this is a filling meal.
Murungai Poo / Drumstick blossoms – resembles jasmine flower
Murungai Poo Kootu / Drumstick blossom kootu
Drumstick flowers packed – 1 cup
Chana dal – 1/2 cup
Onion chopped – 1/4 cup
Mustard seeds + Urad dal for seasoning
Peanut oil – 1 teaspoon
Grated fresh coconut – 2-3 T spoon
Red chilli broken into pieces – 2
Salt to taste
Hing – 1 pinch
How to make it ?
Pressure cook chanadal with 3/4 cup of water in a pressure cooker for 1 whistle or you can boil it in stove top with more water until soft. Don’ make it mushy. In a thick bottomed pan tip the chanadal along with the remaining water inwhich it is cooked and add the onions and boil for 5-7 minutes. You will get a nice aroma of onions cooked. Wash several times with running water and drain the drumstick flowers in a colander. Add this to the boiling chanadal and onion mix. Let it cook for 4-5 mins. Add salt to taste. Add the grated coconut and boil for another minute and switch off the stove. Now in a separate vessel heat the peanut oil and when hot add the mustard seeds and urad dal. When the mustard seeds splutter add a pinch of hing and the broken red chillies and when you get a nice aroma (just count 10-15) tip it in the kootu. Garnish with curry leaves and serve warm with a dollop of ghee with steamed rice.