Pirandai medu bonda

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-medu-bonda-recipe
pirandai-medu-bonda-recipe

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Print Recipe
Pirandai medu bonda
pirandai-medu-bonda-recipe
Course Side dish, Snacks
Cuisine Indian
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
People
Course Side dish, Snacks
Cuisine Indian
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
People
pirandai-medu-bonda-recipe
Instructions
  1. Clean pirandai sticks in running water several times. Cut the fiber along sides and wash again. Apply oil to your hands before cleaning them it avoids itchiness.
  2. In a pan add 2 tsp oil
  3. Chop pirandai to small pieces
  4. Add to the pan and saute well
  5. Add ginger and garlic chopped
  6. Soak urad dal in water for 1 hour
  7. Add pirandai to the soaked urad dal
  8. Add to a mixie jar and grind to smooth paste
  9. Transfer to a bowl. Do not add much water while grinding.
  10. Add 3 red chilly chopped
  11. Add 1 finely chopped onion
  12. Add few curry leaves
  13. Add 2 tbsp grated coconuts
  14. Add 1 tsp salt
  15. Mix everything well and keep aside for half an hour
  16. Fry it in oil put in bonda shaped
  17. Pirandai medu bonda is ready to serve
  18. Hot and crispy pirandai medu bonda
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. Ginger and garlic gives you nice flavor and taste
  6. After grinding with urad dal it gets sticky touch hands in water and put bonda
  7. Fry bonda in medium flame



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