Drumstick/ Moringa flower Mudde palya

I have posted the recipe of Moringa leaves Chutneypowder recently. It was after a large branch of our drumstick tree has fallen down due to wind. Same branch bore many flowers too. Until then I haven’t used it in cooking, but knew it is edible and nutritious. These beautiful jasmine like flowers make a tasty side dish too!!!

My neighbour suggested mudde palya and prepared it on the same day when the flowers were fresh. It is delicious combination for white rice and one can try for chapathis as well.

Look here for the Moringa leaves recipes such as Moringa& Curry leaves Rice, Moringa/ Drumstick leaves Chutney powder, Moringa/Drumstick leaves Multigrain Spicy Bread…

Here you find the recipe of Mudde palya/ Muddi palya.

Now let us try drumstick flower palya recipe.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 2-3

Ingredients:

Drumstick flowers – 1 cup

Gram dal/ Tur dal – 1/3 cup, I used Gram dal here.

Green chillis – 2

Onion – 1 (medium)

Mustard seeds – ½ tsp

Coconut/ Cooking oil – 2 tsp

Red chilli – 1

Garlic pods – 4 (optional)

Salt – to taste

Turmeric powder – a pinch

Method:

Pick Moringa flowers, clean them by removing any insects or bugs found. Wash well in running water & spread on a clean towel for drying. It will take 5-10 minutes.

Wash dal of your choice well. Pressure cook washed dal with required water for 3-4 whistles.  When done, allow pressure to settle down.

Peel off & chop onions fine. Crush garlic & keep aside.

Now heat a pan. Add oil, mustard, cut red chillis, crushed garlic. Allow spluttering.

Add chopped onions & fry until translucent.

Add slit green chillis, cleaned drumstick flowers. Fry for 8-10 minutes sautéing occasionally. Flowers will not become too soft and texture will remain bit chewy.

Add salt, turmeric powder and mix once.

Now add pressure cooked dal and bring to boil. Switch off the stove.

Serve hot with rice/ rotis.

Note: Instead of frying the drumstick flowers in the seasoning, you can also pressure cook them with the dal.