Pirandai Thogayal/Veldt Grape Chutney

By Priya Srinivasan - I Camp in My Kitchen - Wednesday, August 18, 2010

The Humble Pirandai, Known as Veldt Grape or Devil's Backbone, Has been used as a medicinal plant since antiquity. The Ayurveda mentions it as a tonic and analgesic, and prescribes its use to help heal broken bones, thus its name asthisamharaka (that which prevents the destruction of bones). Has also been used to treat osteoporosis,asthma, cough, hemorrhoids, and gonorrhea.

Picture from My Brother's In-Laws Garden
It contains a rich source of carotenoids, triterpenoids and ascorbic acid. Compounds that act as receptor antagonists of glucocorticoids have reduced the healing time of broken bones 30 to 50 percent in clinical trials. It has also been used to treat obesity and associated oxidative stress.[1] Its bactericidal effects on Helicobacter pylori hold promise as an effective treatment of gastric ulcers and preventative of stomach cancer
Info Source : WIKIPEDIA : http://en.wikipedia.org/wiki/Cissus_quadrangularis

Pirandai Thogayal/Chutney is a tasty Condiment, made especially during Devasam/Pithru Devasam/Sraadham. The Feast prepared on these days will be heavy, So, to ease the process of digestion, Pirandai thogayal/Veldt Grape Chuntey is made.

3 Links of Pirandai/Veldt Grape (Cut into 1 inch piece)
1/4 cup Urad dal
4 tsp Gram dal
2 tsp White sesame seeds
6nos Red Chillie
1 small Tomato
Ginger a small piece
one tight fist Curry leaves
A small ball of Tamarind
Salt to taste
1/2 tsp - 1 tsp Jaggery (Depending on your taste)
Hing a pinch

Roast All the above ingredients separately with little oil, except Tamarind, salt and jaggery. Grind all the ingredients, except pirandai/Veldt Grape to a coarse mixture then add pirandai/Veldt grape and grind them to fine paste with little water.
Makes a Wonderful Combo with any Heavy Meal. Sending this MLLA-26, hosted by Briciole, Event started by Susan

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  1. wow...very healthy post..reminds me of my MIL s taste. will search for this nutritious green availability at my place.

  2. My mom used to make this when we were kids....its been ages we had....looks nice...

  3. thogayal looks great Priya. Ya I remember my FIL advised us to eat perandai once in a while..

  4. Such an informative post.My mom has this planted in her pot.I didn't know it had so many medicinal qualities.I shud try this sometime..

  5. Wow, that is a very unusual chutney and lots of info. Thanks for sharing this :)

  6. my mom used to make like this and my fav one, i would like to go my mom's place to have this healthy recipe, looks so good

  7. My mom used to make this thogayal, have had them since long, looks fabulous Priya..

  8. My mom and granny used to make it with great taste. Wonderful

  9. What an interesting post! Thanks for participating.

  10. My mom have told that we can make thogayal with this,never tried of my own! Sounds very good!

  11. My first visit is here. Very nice blog and all recipes are very good.

    this thogayal my mom will make,unfortunately I won't get pirandai here.

    I am missing such kind of items. thanks priya, u just remind me in those days.


  12. Yummy thogayal, very informative. An award is waiting for you.

  13. Lovely dish dear!!! Ur blog is very nice with a nice collection of recipes...

  14. I've been told that it is necessary to scrape of the outer skin and not use the nodes. But the picture shows no peeling. Is it ok

  15. Hi anonymous,no need to peel!!!!actually if u peel the skin, there will be nothing left for the chutney!!!! :)

  16. Awesome, just stumbled on your blog. It reminds me of my granny.

  17. Could please let me know where we can buy this plant in U.S.A?

  18. Very Healthy post. Love the flavour of sesame seeds in thogiyal. Happy to follow you.



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