Pirandai tuvaiyal (wandering plant chutney)

This plant also known as wandering plant, adament creeper, Devil’s back bone or Veldt grape and has many medicinal benefits because of which it is used in both Siddha and Ayurveda systems of medicine. The plant grows wild and is a creeper. It is also used in cooking as it is very good for stomach ailments and the heart. In South India it is used in appalam or papad making and also as a chutney.

Only tender pirandai should be used for for cooking as the mature ones will cause severe itching in the hands and throat when eating. Even the tender ones cause itching especially while cutting it. Always rub coconut or sesame oil on your hands even when cutting the stems from the plant and especially when pulling the strings off the stems. Using a knife, peel the sharp angular edges and discard the strings as well as the nodes and leaves. Wash and cut it into small pieces and set aside.

Pirandai from my garden

Pirandai – cut and strung- 1/2 cup
Urad dal – 2 tbsp
Curry leaves – 1/2 cup
Ginger – 1 tsp
Dried red chillies – 3-4
Tamarind- size of marble
Sesame oil – 1 tsp
Asafoetida – a pinch
Salt – to taste

In a kadai fry the pirandai well and set aside. In same oil fry the urad dal and when golden brown add the curry leaves, ginger, chillies and tamarind. Add salt and asafoetida and grind everything together with very little water so that you get a thick tuvaiyal. This can be eaten mixed with hot rice or even in place of chutney for idli and dosai.

Fried and ready for grinding

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