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Recipe: Yummy Pirandai Chutney/Veldt Crape Chutney/Adamant Creeper Chutney

Pirandai Chutney/Veldt Crape Chutney/Adamant Creeper Chutney. Pirandai (Cissus quadrangularis) is known as Veldt Grape, Devil's Backbone and Adamant Creeper in English. It is known as Hadjod in Hindi. This video is how to prepare pirandai chutney in tamil with English subtitles.

Pirandai Chutney/Veldt Crape Chutney/Adamant Creeper Chutney Its believed to strengthen the bones and joints in Siddha and Ayurveda. It grows really quickly and is literally a zero maintenance plant. I grow this in my small apartment balcony garden and it grows beautifully. You can cook Pirandai Chutney/Veldt Crape Chutney/Adamant Creeper Chutney using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pirandai Chutney/Veldt Crape Chutney/Adamant Creeper Chutney

  1. It’s of Pirandai.
  2. Prepare of Sesame Oil.
  3. You need of Coriander seeds.
  4. It’s of Cumin seeds.
  5. It’s of Shallots.
  6. You need of Garlic pods.
  7. Prepare of Dry Red Chillies.
  8. Prepare of small piece of Tamarind.
  9. You need of Grated Coconut.
  10. Prepare of Salt.
  11. You need of Water.

I make this chutney quite often. (Adamant Creeper Chutney, Cissus Quadrangularis Chutney, Hadjot Chutney, Asthisamharaka Chutney, Pirandai Thogayal, Pirandai Thuvayal). Some of its other names are Adamant Creeper, Veldt Grape and Devil's Backbone. Asthisamharaka is another name for this used in Ayurvedic and. Pirandai thuvaiyal recipe, Adamant Creeper, Asthisamharaka, Chutney, Devil's Backbone, Hadjod(Hindi) is a medicinal plant of the grape family.

Pirandai Chutney/Veldt Crape Chutney/Adamant Creeper Chutney step by step

  1. Clean the Perandai and cut into small pieces. You can also add the leaves..
  2. In a kadai, add 2 tsp Oil, coriander seeds, cumin seeds and dry red chillies. Roast to light brown colour. Transfer to a bowl..
  3. In the same kadai, add shallots and garlic. Fry well till shallots becomes translucent. Transfer to the same bowl..
  4. In the same kadai, add remaining oil and Perandai with that leaves. Saute well in medium flame for 15 mins till it changes colour. You have to saute well. If not it will cause itching in your throat. Transfer to the same bowl..
  5. Add all the fried items in a mixie. Add grated coconut, tamarind and salt. Grind to a smooth paste by adding water gradually..
  6. Transfer to a bowl. Now it's ready to serve. Serve with hot rice topped with some ghee..

It is also known as Veldt Grape, Healthy Recipes, how to clean and use pirandai for chutney, Nitha Kitchen, Pirandai (Adamant Creeper) Chutney. We make thuvaiyal (chutney) with pirandai and also dosai. Pirandai is a perennial plant known as adamant creeper, devil's backbone and veldt grape is a creeper from grape family with botanical name cissus quadrangularis. It is known as Hadjod in Hindi. It is a creeper and grows wild on fences.

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