Pirandai Thuvaiyal | Veldt Grape Chutney

Chutneys
Breakfast
Palak | Keerai
Lunch
Side dish for Idli, Dosa
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My MIL used to prepare this Thuvaiyal, whenever we visit our native place. It tastes yummy and very easy to prepare too. It makes a good side dish with any heavy meal, due to its digestive properties. Pirandai / Veldt Grape or Devil’s backbone is a creeper, which can be found aboundant in village sides. And it has amazing medicinal values…!

Ingredients

Pirandai / Veldt Grape - 4 to 5 links

Oil - 1 ½ tbsp

Urad dal - ¼ cup

Red chilly - 5

Tomato - 1

Ginger - small piece

Asafetida - a pinch

Sesame seeds - 2 tsp

Tamarind - a small ball

Curry leaves - 10

Jaggery - a little

Salt to taste

Instructions

1.

Clean pirandai and cut into small pieces without fibre.

2.

Heat one tbsp of oil in a pan.

3.

Fry pirandai pieces till it shrinks and turns dark in color.

4.

Take aside.

5.

Roast all the ingredients in medium flame.

6.

Add tamarind, salt and jaggery and sauté for a minute.

7.

Allow to cool.

8.

Grind the above ingredients to coarse mixture.

9.

Add pirandai and grind them to fine paste by adding little water.

10.

Healthy and tasty Pirandai thogaiyal ready to taste with any meal.

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