Drumstick flowers ground with red chillies, tamarind, and urad dal.
Prep: 20 minutes
Cook: 15 minutes
Serves: 20 people
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How to Prepare
Clean the drumstick flowers by removing any insects or debris and rinse them thoroughly in water.
Heat 2 tablespoons of sesame oil in a kadai over medium heat.
Add 4 teaspoons of urad dal and 4 teaspoons of chana dal. Fry until they turn golden brown.
Add 20 dried red chilies and fry for a minute until they become crisp.
Add 2 cups of cleaned drumstick flowers and sauté for 3-4 minutes until they wilt.
Add 1 cup of grated coconut and sauté for another 2 minutes.
Turn off the heat, add 2 teaspoons of tamarind paste and salt to taste. Mix well and let it cool.
Transfer the mixture to a mixer grinder and grind it into a coarse paste. Add a little water if needed to adjust consistency.
Transfer the thogayal to a serving bowl. Optionally, temper with mustard seeds, urad dal, and curry leaves in 1 tablespoon of oil and pour over the thogayal.
Serve with hot rice and a drizzle of ghee or sesame oil.