Pirandai chutney is made using the stems of the pirandai plant commonly called adamant creeper or veldt grape. It looks naturally like the limbs of the human skeletal system with its quadrangular sectioned stems and internodes about 8 – 10 cm long.
It is found in most backyards of houses in Tamilnadu and is considered one valuable plant along with thoothuvalai (climbing brinjal) and karpooravalli (Indian borage).
These are not everyday foods but are used occasionally for general health. Pirandai can be used once or twice a week to get relief from joint pains. It also helps in stomach-related ailments like ulcers, indigestion, and gastric problems. For more details read here.
Pirandai chutney is one common way to incorporate pirandai into our food. For this chutney, the stems of the plant are used. Tender stems are preferable. Moderately matured stems can be used after peeling their skin.
It gives an itching sensation if not cooked properly. So it’s important that you saute it for a good few minutes before grinding.
The addition of tamarind too eliminates itching. I have seen a few reports on the net saying that leaves are also used to make chutneys, though’ I haven’t tried them myself.
I have made a katti chutney or a thick chutney using the smallest jar of my mixer and very little water. You can adjust consistency as per your preference.
Pirandai chutney with some hot ghee rice, rasam, or curd rice is bliss!!!
For people in Qatar, you can get these in the NSM supermarket in Barwa village. You can also grow them in your backyard by just sticking one or two stems into the soil.
Do try this pirandai chutney whenever you can source it. Over to the recipe…
Pirandai chutney
Ingredients
- ⅓ cup pirandai (40g)
- ½ cup coconut pieces or grated coconut (50g)
- 2 cloves garlic
- 3 nos red chillies
- a small marble-sized tamarind piece
- 2 tbsp water
- salt as needed
- 1 tsp oil or ghee
For tempering
- ⅛ tsp mustard seeds
- ¼ tsp split urad dal (white)
- 1 tsp oil
- few curry leaves
Instructions
- Wash the pirandai and remove the leaves from them.
- Remove the fiber from the edges, and chop it into small pieces. Get the other ingredients ready.
- In a tsp of oil, saute the garlic, coconut, tamarind, and red chillies.
- Transfer this to a mixer. Next, saute the pirandai pieces in 2 tsps of oil till it gets slightly brown at the edges.
- Cool this down and first grind the coconut mix coarsely. Then add the pirandai and grind everything together adding salt as needed.
- Collect this in a vessel, temper with the ingredients mentioned under tempering, and serve with hot rice.
Hema’s P.S
- Chillies and tamarind can be added to personal preference.
- You can use this pirandai chutney for idli or dosa too, by adjusting its consistency. As is it will work for Rotis too.
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