Hibiscus flower raita / Dasavala hoovina sasive

Hibiscus raita takes me back to my early childhood memory lane. My mom used pluck fresh hibiscus flowers and make raita out of it and serve us. I am not sure whether all hibiscus flowers are edible. What I know of is the native ones which are light yellow & white in color are edible. My mom used to cook only the variety shown in the photos below.

Hibiscus raita provides cooling effect to the body especially in summers. 

Ingredients

White, native variety Hibiscus flowers - 8 to 10
Onion - 2 small sized
Curd - 1 cup

salt to taste

For tempering
Ghee - 1 spoon (alternatively can use oil) 
Mustard seeds - 1/4 spoon
Red chilli - 1
Turmeric powder - 1 pinch

Method

Wash the fresh hibiscus flowers to remove dust and ants (if any). Chop them into small pieces. Wash, remove skin of the onions and chop them into small pieces. Add chopped hibiscus flowers and onion to the curd.

Heat a tempering spatula. Add ghee. When ghee gets heated up, add mustard seeds, red chilli pieces and turmeric powder. When mustard seeds start spattering, add this to the curd and hibiscus mixture. Add salt and mix well.

 You can serve this with rice or even can eat as a starter.

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