Pirandai chutney | devil’s back bone chutney | veldt grape chutney

Pirandai called in Tamil is also called as devil’s backbone, bonevine and adamant creeper is a very good medicinal plant but most of us dont know. Usually with this stem plant they prepare chutney or pirandai puli kuzhambu.This creeper grows easily everywhere and can be very easily grown in pots at home.

The devil’s backbone has enormous health benefits mainly in curing digestive problems, constipation, menstrual cramps etc. It is a very good remedy to treat fractures and sprains. The other name veldt grape is also used in various medicines and also in ayurveda medicines.

pirandai-chutney
pirandai-chutney

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We must include this pirandai in our diet at least once a week as a medicine.




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Print Recipe
Pirandai chutney | devil's back bone chutney | veldt grape chutney
pirandai-chutney
Course Side dish
Cuisine Indian
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Course Side dish
Cuisine Indian
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
pirandai-chutney
Instructions
  1. Keep all ingredients ready. Cleaning veldt grape is the long process. First clean them in running water well. Its skin and inner part will be like jelly. Wear any gloves or apply any oil to your hands before cleaning and chopping.
  2. In a pan add 2 tsp oil
  3. Add 1 tbsp urad dal and 1 tbsp channa dal. Fry till golden brown
  4. Add ginger piece and saute well
  5. Add 5 red chilly and saute
  6. Add few curry leaves
  7. Transfer to a plate and cool completely
  8. In the same pan add chopped stem of veldt grape
  9. Add coconuts to it and saute well
  10. Add everything in a mixie jar add 1 tsp salt and a pinch tamarind.
  11. Grind to a smooth paste
  12. Pirandai chutney is ready
  13. I served with paniyaram
Recipe Notes

Important instructions to follow

  1. Clean veldt grape stem properly use a gloves or apply oil to hands before cleaning otherwise it causes itching sensation
  2. First rinse the stem in running water for 3-4 times
  3. Then cut the fibre along the sides and chop the stem
  4. Saute the stem well in oil otherwise u will get a burning sensation in mouth
  5. To avoid the burning sensation its a must to include a pinch tamarind to the chutney
  6. Ginger gives you nice flavor and taste



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