Pirandai is the Tamil name. It is commonly called “Adamant Creeper | Devil's Back Bone | Veldt Grape” in English. This plant is used in cooking mainly because of its medicinal qualities. The tender stem of this plant is made into powder and chutney. Here is a recipe to prepare veldt grape tamarind chutney.

INGREDIENTS:

Veldt grape

Tamarind

Black sesame seeds

Urad dal

salt

Red chillies

Oil

Mustard seeds

Jaggery

PREPARATION:

1. Take tender stem of the Veldt grape and cut into length wise

2. First in a dry kadai, roast black sesame seeds and keep aside

3. Pour little oil in a kadai and roast tender stem of veldt grape and keep it separately

4. Now fry with little oil the urad dal and red chillies till golden brown

5. Soak tamarind and grind it along with all the roasted / fried ingredients adding salt. Finally add a little jaggery and grind it into a paste

6. Transfer it into a container and in a kadai pour oil, add mustard seeds when they crackle, pour it over the prepared chutney.

7. Serve it along with hot white rice and ghee.