Sesbania Flower Curry
Sesbania Flower Curry is a traditional, fragrant dish made from the bright yellow, trumpet-shaped flowers of the Sesbania grandiflora tree, commonly cooked in a spiced coconut milk gravy. It is a beloved seasonal delicacy in South Indian, Sri Lankan, and Southeast Asian cuisines, often prepared with simple aromatics like mustard seeds, curry leaves, and green chilies. The dish highlights the unique, slightly tangy and herbaceous flavor of the edible flowers.
🍽️ Nutrition at a glance
This curry is a low-calorie, nutrient-dense dish, primarily providing carbohydrates from coconut milk and fiber from the flowers, with minimal fat and protein. It is an excellent source of vitamins like Vitamin C and minerals such as iron and calcium, with a typical serving containing roughly 150-200 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 3.5 g |
| Carbs | 15 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Vitamin C | 35 mg |
| Iron | 4.2 mg |
| Calcium | 120 mg |
| Potassium | 320 mg |
| Magnesium | 45 mg |
| Vitamin A | 150 µg |
| Folate | 65 µg |
| Phosphorus | 85 mg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish is a prime example of foraging and using local, seasonal flora in traditional cooking, turning a beautiful garden flower into a savory meal. Nutritionally, the Sesbania flowers are known to be rich in antioxidants and have been used in traditional medicine for their potential health benefits.
