kalakkalsamayal: April 2016

#PirandaiThuvaiyal : #Pirandai [ #பிரண்டை ] is a wild creeper generally seen over the garden fence. It is called Adament creeper / Devils' back bone / Veldt Grape in English. This creeper is used in the preparation of urad pappad. It has many medicinal properties. It helps in treating indigestion, sprains and fractures. It is also a best worming medicine and treats piles.
It has to be cooked well as it is itchy in nature. Here tender part of the creeper has been selected to prepare a tasty #thuvaiyal [ #chutney ].
First wash selected pirandai in water. Break at the nodes to remove the strong fiber over the edges.
The fiber at the sharp edges has to be removed just the same way as we do with ridge gourd.

Ingredients :
A handful	Pirandai cleaned
2 - 3	Red chilly
1 Tsp	Black gram
1 Tsp	Gram dhal
3 Tsp	Peanut [ groundnut ]
1/2 Tsp	Flax seed
1 Tsp	Ginger chopped [ optional ]
4 -5	Black pepper corns
1/4 Tsp	Coriander seeds
2 Tsp	Lemon juice [ adjust ]
1 Tsp	Salt [ adjust ]
2 Tsp	Gingelly oil [ till / sesame oil ]

Method :

Heat a kadai with one teaspoon of oil on a stove over slow fire.

Fry red chilly, black gram, gram dhal and peanuts till dhal becomes golden color.

Then add flax seeds and coriander seeds.

Keep stirring till flax seeds start crackling.

Finally add pepper and transfer into a mixie jar.
Heat the same kadai with little oil and saute cleaned pirandai pieces.
It has to be sauteed well till its color changes and well cooked.
Transfer into the jar.
Grind into a smooth paste adding lemon juice, salt and little water.
Finally check the salt and transfer into a serving bowl.

Pirandai thuvaiyal goes well with Pongal,

Sundal and Upma.
It can also be mixed with hot white rice adding a dash of gingelly oil and relished with sambar.

Other chutney recipes you might like to try

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For other Chutney Varieties

Chutney

#VenthayakeeraiKoottu #FenugreekLeafLentil : #Koottu is a gravy prepared using any vegetable or green leafy vegetable, lentil and coconut paste. It is served as a side dish for lunch. Generally green leafy vegetables are more suitable for koottu.
Commonly green gram is used in the preparation of koottu. But toor dhal can also be used. Lentil has to be pressure cooked separately. Coconut paste is made using a blender adding a few black pepper corns, little cumin seeds, rice flour along with coconut scraping. Greens are washed well in water two or three times and then cooked in water adding Sambar Powder , turmeric powder & salt. Once greens are done then cooked dhal and coconut paste are finally added to it. It is allowed to simmer for 3 to 5 minutes. Served after tempering with onion vadagam.

Ingredients :
1 cup	Venthayakeerai chopped
1/3 cup	Green gram
3/4 Tsp	Sambar Powder [ adjust ]
1 pinch	Turmeric powder
1/2 Tsp	Salt [ adjust ]
To grind :
4 Tsp	Coconut scraping
2 or 3	Black pepper [ optional ]
1/4 Tsp	Cumin
1/4 Tsp	Rice flour
To Temper :
1/2 Tsp	Vengaya vadavam
1/2 Tsp	Oil

Method :
Wash green gram dhal and put in a pressure pan or pressure cooker.
Add a pinch of turmeric powder and 1/2 cup of water. Close the lid with weight on.
Keep the cooker on high flame and allow 3 whistles.
Then reduce the flame to SIM and cook for 3 minutes.

Using a blender grind coconut, cumin seeds, black pepper and the rice flour into a fine paste.
Keep aside.

Open the cooker once pressure has subsided.
Transfer into a bowl and keep aside.

Heat a vessel or kadai with half a cup of water.
Add Sambar Powder, turmeric powder, salt and mix well.
Then add finely chopped venthaya keerai.
Close and cook till greens become soft.
Then add cooked green gram and coconut paste.
Mix well and allow to simmer for five minutes or until all blend together.

Transfer into a serving bowl.
Heat a kadai with oil and fry the Vengaya vadavam.
Pour over the prepared koottu.

A very good side dish for sambar or rasam rice.
It can also be mixed with hot white rice and relished with onion vathal.