DASUVALA GOJJU (HIBISCUS FLOWER CHUTNEY)

I had no idea we can do so many items from hibiscus flowers. This particular recipe is from my great grandmother in Badami (a place in Karnataka). It was passed on to generations and generations to keep the tradition alive. And now I am sharing it with you all. Hope you try and like it!

Nutritional benefits:

· Ayurvedic doctors say that, Hibiscus flower has tons of beneficial properties for the reproductive system.

· Hibiscus helps overcome mood swings and mental weakness.

· Its Pitta (heat energy in the body) -pacifying properties, cold potency and ability to balance excess heat in the blood make hibiscus a natural remedy for hormone balance during menopause.

· It also helps in alleviating menopausal symptoms such as hot flushes.

· It also boosts circulation & acts as a light diuretic, which increases metabolism and aids weight loss.

· Certain studies have discovered that certain bioflavonoids in hibiscus tea had antidepressant potential.

Ingredients:

· There are two ways of preparing this. One is by using red chili and other is by green chili.

· Hibiscus flower – 8-10

· Tamarind water – 2 tsp

· Jaggery – 2 tsp

· Mustard seeds – ½ tsp

· Cumin seeds – ½ tsp

· Ghee – 1 tsp

· Salt to taste

· If you want to use red chili, then you should dry roast red chili (3-4 in no.) and 1 tsp of black gram dal and powder it.

Method:

1. In a kadai, add ghee, mustard seeds and cumin seeds. Let it splatter.

2. Finely chop hibiscus flowers and add it to the same kadai. Let the raw smell go away ad change its color.

3. If you are using red chili, then add the dry roast powder. If you are using green chili, then chop 3-4 green chili and add it to the kadai.

4. Add the tamarind water and jaggery and let it cook in the tamarind water, if you feel the water is very little, then add very little extra water.

5. Add salt, mix well and ready to eat.

6. You can eat it with dosa, chapathi or rice (with a tsp of coconut oil).