VELDT GRAPE TAMARIND CHUTNEY

  

 

 

Pirandai is the Tamil name. It is commonly called “Adamant Creeper | Devil's Back Bone | Veldt Grape” in English. This plant is used in cooking mainly because of its medicinal qualities. The tender stem of this plant is made into powder and chutney. Here is a recipe to prepare veldt grape tamarind chutney.

INGREDIENTS:

Veldt grape

Tamarind

Black sesame seeds

Urad dal

salt

Red chillies

Oil

Mustard seeds

Jaggery

PREPARATION:

Take tender stem of the Veldt grape and cut into length wise

First in a dry kadai, roast black sesame seeds and keep aside

Pour little oil in a kadai and roast tender stem of veldt grape and keep it separately

Now fry with little oil the urad dal and red chillies till golden brown

Soak tamarind and grind it along with all the roasted / fried ingredients adding salt. Finally add a little jaggery and grind it into a paste

Transfer it into a container and in a kadai pour oil, add mustard seeds when they crackle, pour it over the prepared chutney.

Serve it along with hot white rice and ghee.

 

As a side dish to this chutney, you can try CRISPY COLOCASIA CHIPS CURRY. Here is the recipe:

 

Chepang Kilangu in Tamil, arbi in Hindi, colocasia in English is a root vegetable cooked in most parts of Tamil Nadu simply in sambhar or as a curry. The vegetable is available through out the year and is also less expensive when compared to other root vegetables. The process of cooking this vegetable is simple and takes less time too

INGREDIENTS:

Colocasia

Salt

Oil

Red chilli powder

Turmeric powder

PREPARATION:

Select and wash well the colocasia in running water

Cook it in a pressure cooker for up to three whistles

Filter excess water using colander

peel the skin and make slices using knife

Take a kadai. pour oil, add the slices of colocasia.

Add turmeric powder, salt and red chilli powder

Mix well and fry till golden brown

Serve hot with white rice and sambhar or with curd rice.