By Krati Purwar
August 12, 2024
Pirandai stems or thandu are used to make this Tamil-style condiment that tastes delicious and has many benefits for health. If the creeper or Veldt grape grows in your vicinity, you can make the delightful chutney using this recipe.
6-7 dry red chillies ½ cup clean pirandai stems 2 tbsp chana dal 8-10 curry leaves ½ cup chopped onion ½ inch ginger and tamarind Salt to taste 8-10 garlic cloves ⅓ cup shredded coconut ½ tsp chana dal, mustard seeds 1 tbsp sesame oil 2 slit green chillies
Harvest the stems from the top part of the creeper, remove the leaves, cut the joints, remove rough outer skin, and wash the stems.
In a skillet, heat oil and roast chana dal and 4-5 red chillies. Once chana dal turns crispy and brown, turn the flame to a low setting.
Add curry leaves, onions, and garlic cloves to the mix. After sauteing for a minute, add pirandai stems.
Add shredded coconut and any other spices to the skillet and mix well. Keep it aside to cool off.
Grind the ingredients into a smooth paste and prepare the tempering of sesame oil, mustard seeds, urad dal, curry leaves, and dry red chillies.
Serve this chutney with idli, dosa, snacks, or even rice.