Pirandai Thuvaiyal | Veldt Grape Chutney
My MIL used to prepare this Thuvaiyal, whenever we visit our native place. It tastes yummy and very easy to prepare too. It makes a good side dish with any heavy meal, due to its digestive properties. Pirandai / Veldt Grape or Devil’s backbone is a creeper, which can be found aboundant in village sides. And it has amazing medicinal values…!
Pirandai / Veldt Grape - 4 to 5 links
Oil - 1 ½ tbsp
Urad dal - ¼ cup
Red chilly - 5
Tomato - 1
Ginger - small piece
Asafetida - a pinch
Sesame seeds - 2 tsp
Tamarind - a small ball
Curry leaves - 10
Jaggery - a little
Salt to taste
Clean pirandai and cut into small pieces without fibre.
Heat one tbsp of oil in a pan.
Fry pirandai pieces till it shrinks and turns dark in color.
Roast all the ingredients in medium flame.
Add tamarind, salt and jaggery and sauté for a minute.
Allow to cool.
Grind the above ingredients to coarse mixture.
Add pirandai and grind them to fine paste by adding little water.
Healthy and tasty Pirandai thogaiyal ready to taste with any meal.