Thanks Jananni I wonder if the cooked chutney will retain its bone healing properties...
regardless I will certainly try it. 12 meant inches, not 12 joints.. that would be too long a cut.. after all its in a pot. usha di On Sat, Oct 18, 2014 at 2:23 PM, Janani Eswar <jan...@artyplantz.com> wrote: > Dear Ushadi, > > Our recipe is a little loose on account of all of us being quite the > experimenters in the kitchen! Here is my estimate of the quantities. Feel > free to change it to suit your tastes. The only key point is to make sure > you cook the Pirandai well. > > To pick your Pirandai, take only the top few, bright green pieces of the > stem, the tender ones. Remove the 4 edges of the stem and chop into 1cm > cubes. I'm going to assume you are using about 12 pieces of it like you > said. It sometimes starts to irritate your fingers when you cut it; try not > to let too much raw juice coat your fingers. > > In a tawa, add a little oil, and fry two spoons each of urad dal and > Bengal Gram Dal. Add Red chilli and tamarind to taste. Add Hing to taste. > Once they are done, remove from tawa to cool. > > Heat a little more oil and saute the Pirandai pieces until pale green. > (keep it till it's slightly paler than what was shown in the video). Cool > and grind it all together with about half a coconut. Add salt to taste and > season with just mustard fried in a little oil, and it's done. > > Hope you enjoy the chutney you make. Feel free to add things or remove > them as you choose. Like I said, the only requirement for the dish to be > edible is the cooking of the vegetable. Otherwise, the tastes are all > changeable. Amma has put together an interesting little ebook on > traditional recipes that she likes giving out to anyone interested. If you > would like to read it, do download it from this link: > http://artyplantz.org/natural-farming/ (You would need to fill in the > form on the right side bar.) > > Grin! > Janani Eswar > Rooting to Heal > www.artyplantz.com > www.facebook.com/ArtyPlantz > www.twitter.com/ArtyPlantz > > > On Sat, Oct 18, 2014 at 9:04 AM, Ushadi Micromini < > microminipho...@gmail.com> wrote: > >> >> >> Thanks Jananni: >> so Hing it was, and thanks for telling me the black stuff was Til , I had >> mistaken it for mustard and wrote my little recipe as mustard... >> >> I will correct it. >> your information and esp granma's edict is so good that with your >> permission I would like to make it part of the contenet of this thread. so >> if its ok please tell me, or you yourself can forward that answer above to >> Indiatreepix in this thread,. I will certainly try it both with and without >> coconut when I feel adventurous enough to cut of 12 and 12 inches worth of >> the vine for both versions >> >> >> and let you know. >> >> >> >> usha di >> >> >> On Sat, Oct 18, 2014 at 6:02 AM, Janani Eswar <jan...@artyplantz.com> >> wrote: >> >>> Dear Ushadi, >>> >>> It really is an apt name! I love that quality of the plant, independent >>> and strong. >>> >>> The whitish powder is Asafoetida/Hing and in case the video wasn't >>> clear, the black stuff that went in with the Urad Dal was Til, not >>> mustard... This seems like a particularly strong recipe! Another version, >>> one that I learnt from my Grandmother, has coconut as well which cuts down >>> the unfamiliar taste of the plant to a pleasant level. Patti (Grandmother) >>> also warns us about leaving the edges of the Pirandai on. We usually trim >>> off that part like you would in a Ridge gourd. >>> >>> I should try this out once and see. Hope that helped and you all have a >>> lovely weekend. >>> >>> Grin! >>> Janani Eswar >>> Rooting to Heal >>> www.artyplantz.com >>> www.facebook.com/ArtyPlantz >>> www.twitter.com/ArtyPlantz >>> >>> >>> On Fri, Oct 17, 2014 at 11:16 PM, Ushadi Micromini < >>> microminipho...@gmail.com> wrote: >>> >>>> Dear Jananni: >>>> i did >>>> and found a nic Utube video, I did not understand her speaking, but >>>> enkoyed the process, she had this to write at the bottom of her video: >>>> I quote : '" >>>> >>>> *Published on Dec 20, 2012* >>>> >>>> Pirandai Thuvaiyal / Pirandai Thugayal / ADAMANT CREEPER CHUTNEY( >>>> ADAMANT CREEPER also called Asthisonhara, vajravalli , hadjod, hadjora, >>>> harsankari, hasjora, harbhanga, haudhari, kandavela, chadhuri; vedhari, >>>> nalleru, pirandai, mangaroli ) which is tasty and also healthy recipe/ good >>>> for bones, gastric problems, appetizer. One of best siddha and ayurvedic >>>> medicated natural recipe. This is an alternate medicine for gastric >>>> problem. This is very old traditional recipe and marunthu ( medicine ) made >>>> in indian homes, this is one of best variety of chutney. " end >>>> quote... url is https://www.youtube.com/watch?v=17-lp5owWEM >>>> >>>> i found one of the synonyms very interesting and I think quite apt... >>>> ADAMANT CREEPR.... unless one forgets to water it in high summer heat it >>>> lives happily in the pot for me.. and often over grows... >>>> >>>> >>>> secondly if you understand her language can you tell me what did she >>>> add at 1:26 to 1:32 into the video, small amount of whitish beige type >>>> powder??? >>>> >>>> >>>> thanks >>>> >>>> >>>> usha di >>>> >>>> On Fri, Oct 17, 2014 at 10:26 AM, Janani Eswar <jan...@artyplantz.com> >>>> wrote: >>>> >>>>> It's called Pirandai in Tamil and the tender shoots can make for some >>>>> interesting chutney if properly treated. If the plant is near you, you >>>>> might want to give it a shot. (simply google Pirandai chutney recipe). >>>>> >>>>> Grin! >>>>> Janani Eswar >>>>> Rooting to Heal >>>>> www.artyplantz.com >>>>> www.facebook.com/ArtyPlantz >>>>> www.twitter.com/ArtyPlantz >>>>> >>>>> >>>>> On Tue, Oct 14, 2014 at 11:55 AM, Nadeem Waqif <nadeem.wa...@gmail.com >>>>> > wrote: >>>>> >>>>>> Kindly identify this succulent climber photographed on the >>>>>> Aruanachala hill reserve forest, Tiruvannamalei, Tamil Nadu in September >>>>>> 2014. >>>>>> >>>>>> Fleshy stems about 1.5-2 cm thick. The 3rd picture possibly shows a >>>>>> curled new leaf. >>>>>> >>>>>> -- >>>>>> You received this message because you are subscribed to the Google >>>>>> Groups "efloraofindia" group. >>>>>> To unsubscribe from this group and stop receiving emails from it, >>>>>> send an email to indiantreepix+unsubscr...@googlegroups.com. >>>>>> To post to this group, send email to indiantreepix@googlegroups.com. >>>>>> Visit this group at http://groups.google.com/group/indiantreepix. >>>>>> For more options, visit https://groups.google.com/d/optout. >>>>>> >>>>> >>>>> -- >>>>> You received this message because you are subscribed to the Google >>>>> Groups "efloraofindia" group. >>>>> To unsubscribe from this group and stop receiving emails from it, send >>>>> an email to indiantreepix+unsubscr...@googlegroups.com. >>>>> To post to this group, send email to indiantreepix@googlegroups.com. >>>>> Visit this group at http://groups.google.com/group/indiantreepix. >>>>> For more options, visit https://groups.google.com/d/optout. >>>>> >>>> >>>> >>>> >>>> -- >>>> Usha di >>>> =========== >>>> >>> >>> >> >> >> -- >> Usha di >> =========== >> > > -- Usha di =========== -- You received this message because you are subscribed to the Google Groups "efloraofindia" group. To unsubscribe from this group and stop receiving emails from it, send an email to indiantreepix+unsubscr...@googlegroups.com. To post to this group, send email to indiantreepix@googlegroups.com. Visit this group at http://groups.google.com/group/indiantreepix. For more options, visit https://groups.google.com/d/optout.
