Pirandai / Adamant Creeper Chutney - Made with Pirandai stems has a lot of health benefits and used in Ayurveda and Siddha as medicine.

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 Pirandai / Adamant Creeper Chutney

Health Benefits of 

Pirandai Plant / Adamant Creeper :



Pirandai / Adamant creeper is a very good source of calcium and fiber so I highly recommend taking this twice a week. It helps with constipation, helps our bones become stronger. It can be taken by all age groups for it’s health benefits. It will help in the removal of blocks in blood vessels so that blood circulation to the heart will be regular. Heart function will become normal and effective.

We usually make chutney out of it in our house . Pregnant women can also have it. Since people with lactose intolerance can have it for calcium intake. 

The only work it takes is to remove the veins that runs along the ribbed length of the creeper. As some may feel an itching sensation while handling it. I suggest that you either grease your hands with any cooking oil or wear hand gloves.




Ingredients:

Pirandai / Adamant creeper- 1/2 cup

Sesame Oil - 4 tbsp 

Urad dal - 1 tbsp 

Chana dal - 1 tbsp

Dry chilli-3

Shallots- 1/3 cup

Garlic- 5 cloves 

Curry leaves- 2 spring 

Tamarind 

Shredded coconut- 1/2 cup

Salt - 1 tsp 

Water as required 


Preparation:

1.   Wash the pirandai/ adamant creeper , Remove the leaves and tendrils Break the pirandai/ adamant creeper into manageable length. Using a knife or peeler, remove the veins and ribbed edges.

2. Chop them into finger size pieces and wash again.

3. Take a pan ,add 1 tbsp oil, saute it for sometime till it changes it’s color.

4. Remove from oil and keep it aside.

5. In the same pan, add 2 tbsp oil , add urad dal , chana dal, dry chilli,        shallots, garlic , curry leaves and tamarind.

6. Saute it for 3 to 4 mins till the onion changes its colour. 

7. Now add grated coconut and salt into it, saute it .


8. Transfer it to a blender, add pirandai/ adamant creeper and little water and grind to a smooth paste.

9. If yu want a thogayal consistency , little water is enough bt if want pouring consistency add more water.



Tempering:


10. Tempering is optional and can be skipped. Heat the same pan with ½ tablespoon oil. When the oil is hot, add

• ¼ teaspoon mustard seeds

• ¼ teaspoon urad dal

• 1 broken dried red chili. When the dal turns light golden,add curry leaves . Turn off the stove.


11. Pour this to the chutney. Serve pirandai/ adamant creeper chutney                with idli/ Dosa/ Hot rice.





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