Pirandai_Ilai_Thuvaiyal

#PirandaiIlaiThuvaiyal [ #PirandaiLeafChutney ] : #Pirandai [ #பிரண்டை ] is a wild creeper widely seen over the garden fence. It is called Adament creeper / Devils' back bone / Veldt Grape in English. It is called #Hadjod in Hindi. It is also called #Arukani [ அருகணி  ] or #Vajravalli [ #வச்சிரவல்லி ] . The botanical name is Cissus quadrangularis. Since ancient times the creeper has been in use to strengthen bones and to treat bone ailments. The healing property is due to the presence of vitamin C and antioxidants in it. This creeper is used in the preparation of urad pappad. #Thuvaiyal [ #Chutney ] can also be prepared from its stem and also from its leaves. Now its extract is available in the form of tablets which is easy to consume for bone strength.
The stem has to be cleaned and the fiber at the edges has to be removed before cooking. It has to be sauteed well before consuming as it is itchy if used raw. Pirandai thuvaiyal [ Pirandai chutney ] is the best way to get its nutrients. Here Pirandai leaves have been used to make a tasty Thuvaiyal [ chutney ].

The red chilly, asafoetida, black gram [ urad dhal ], horse gram, flax seeds have to be roasted well in oil one by one and finally the leaves have to be sauteed well.
Then all the items are allowed to cool down to room temperature.
grind them into a smooth paste.
Thuvaiyal [ chutney ] is ready.

Ingredients :
A handful	Pirandai Ilai cleaned
4 - 5	Red chilly
1 Tsp	Black gram
1 Tsp	Horse gram
5 Tsp	Coconut scrapings
Small piece	Asafoetida
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 :
Clean pirandai leaves in water two or three times.
Drain the water and set aside.

Heat a kadai with half a teaspoon of oil on slow flame.
Add red chilly and asafoetida once oil starts fuming.
Fry red chilly till its color changes to dark red.
Remove and place it on a dry plate.

Then add coriander seeds in the same kadai.
Fry coriander seed till it gives out nice aroma.
Transfer on to the plate.
Fry black pepper also in the same way and remove.

Now add half a teaspoon of oil and then add black gram.
Keep stirring for a minute and then add horse gram.
Continuously stir till black gram turns golden brown and horse gram starts crackling.
Transfer on to the plate.

Roast flax seeds till it crackles and transfer to the plate.

Finally saute Pirandai leaves well.
Transfer on to the plate.

Allow them to cool down to room temperature.

Now take all the roasted ingredients into a mixie jar along with salt and coconut scrapings.
Grind into a smooth paste adding lemon juice and water.
Adjust salt and Transfer into a serving bowl.

A very good accompaniment for tiffins like Upma, 

Pongal, Rice Sundal, 

idli and dosai.

This chutney can also be mixed with hot white rice along with a dash of gingelly oil [ sesame/till oil ] and relished with sambar or 

any favorite vegetable curry of ones choice. 

Other chutney recipes you might like to try

Bringaraj chutney	Coriander green chutney	Pudhina yogurt chutney
Vallarai [ centella ] chutney	Poduthalai thuvaiyal

For Other Chutney Varieties

Chutney Recipes

For variety of recipes

Recipe Index

Manga Inji Urugai

#MangaInjiUrugai - #MangoGingerPickle : Even though #MangaInji belongs to ginger family, it tastes like a raw mango. So it is called #MangaInji in Tamil and #MangoGinger or #CurcumaAmada in English. Manga Inji is good for digestion and reduces cholesterol level. Generally manga Inji is used in the preparation of #pickle [ #Urugai ].

Ingredients :
250 gms	Manga Inji [ Mango Ginger ]
4 or 5	Lemon [ Adjust ]
1 or 2	Carrot [ Optional ]
2 - 3	Green Chilly [ Adjust ]
1 Tbsp	sea Salt [ Adjust ]

Method :
Clean Manga Inji in water several time to remove mud sticking to it.
Scrap the skin and put them in clean water.
Chop them into thin circular slices.

Scrap the skin of carrot and chop into small pieces.
Chop green chilly into thin circular pieces.

Squeeze lemon and get the juice in a clean glass or porcelain jar.
Add half a cup of water and salt.
Mix well.

Add chopped mango ginger, carrot and green chilly into the jar.
Mix gently with a clean spoon.
Close the jar with a lid.

Allow to stand for 2 to 3 days before start enjoying.
The pickle remains good for a week in normal room temperature.
It can be stored in refrigerator to increase its shelf life.

A very good accompaniment for curd rice and also for rice mixed with sambar.

Other pickle recipes you might like to try

Inji Thokku

kothamalli thokku

nellikkai thokku

Avakkai urugai

maangai thokku