• Prepare the agathi flowers by pinching off the calyces and pulling out the stamens. This is a good recipe to make use of any loose petals, so it's no worry if the blossoms don't hold together while cleaning. Rinse the petals, pat dry with a clean tea towel and chop roughly.
• Heat the ghee in a small frying pan or even a tempering pan.
• When the ghee is very hot, add the green chilli (broken into pieces) and fry for barely a minute.
• Then follow with the cleaned and chopped agathi flowers and sauté until they’re wilted and releasing their juices.
• Transfer the flowers and green chilli to the jar of a blender, along with the fresh grated coconut, a spoon or two of the curd, and a tiny bit of jaggery (if using). Blend to a not-too-fine paste.
• Transfer this mixture to a serving bowl, combine with the rest of the yogurt and add salt, to taste.

To temper and serve

• Heat the ghee in the same small frying or tempering pan.
• When it is hot, drop in all the dry spices. They will crackle and sputter; follow with the curry leaves. Once those are crisp, pour the tempering over the waiting tambuli and mix well to infuse flavors.
• The traditional method is to serve this at room temperature with hot rice, but if you want to chill it and use it as a side salad with hot parathas or other breads, that’s your call!