Agastya Flower Raitha in Dakshina Karnataka style
makes 1-1/2 cups
agase hoovu, thambuli
About 5 big Bili Agase Hoovu / White Sesbania Grandiflora blossoms(Handful of petals after removing stigma)
1small green chilli or half a big chilli
Salt to taste
little water for grinding
few drops of ghee
1stalk curry leaves
Firstly, remove the pistil and stamens from all the flowers and discard. Seperate the petals.
To clean, Gently swirl the petals in a bowl of water and strain. rinse once again and spread on a kitchen towel and pat dry gently
In a kadai on low flame, Sauté the petals in a few drops of ghee till petals are wilted. transfer to a plate.
Next, toss in a green chilli broken in half into the same kadai and Sauté till white spots appear
Grind, sauteed green chilli, jeera and coconut pieces with a little water to a smooth paste. Add wilted blossoms into this and pulse the grinder few times to blend well. Try not to over blend or it will turn bitter.
Add this paste to yogurt in a mixing bowl. Sprinkle salt to taste and give it a good stir
Serve immediately to be eaten as first morsel with hot steaming rice.
Printed from www.justhomemade.net https://www.justhomemade.net/agase-hoovu-thambuli/