A Cassia fistula tree stands tall outside my mother’s house. Largely ignored throughout the year, in summer, the golden yellow flowers erupt in showers just in time for the Vishu celebrations. I first became aware that these beautiful yellow blossoms were edible last summer when the hostess at our farm stay served it alongside regular South Indian staples. I tucked the memory away to replicate it the following summer.
While there is not much documentation regarding the origin of this particular chutney recipe, there is a fair bit of information about the Ayurvedic benefits of this tree. Cassia fistula is said to have tremendous medicinal properties and every part of the tree including the root, leaves, bark, fruit and flower are used for a multitude of ailments ranging from digestive to skin disorders.
My mother was more than happy to part with a few sprigs of these pretty flowers for this delicious chutney.
Konnapoo chutney
Konnapoo 4 handfuls of petals
Curry leaves 2 handfuls
Black peppercorns 1 tbsp
Cold-pressed coconut oil 2 tbsp
Grated coconut 1 and 1/2 cup
Bengal gram 1/4 cup
Sea salt to taste
Tamarind a small pinch
Ginger 1/4’ piece (optional)
Tempering: Curry leaves, Small dried red chillies, Mustard seeds, Urad dal
Method: Heat coconut oil to a low temperature in a cast iron kadai. Add curry leaves and sauté until the raw smell is gone and set aside. In the same oil, fry peppercorns and Bengal gram until the lentils turn golden. Now, add konnapoo petals and sauté until wilted. Add the curry leaves, tamarind and the coconut. Sauté until it is well mixed (five minutes). Add salt. Let it cool and grind in blender to a coarse consistency. Add water only as necessary. Remove to a dish. Temper other ingredients and add to chutney. Mix and serve.
