Pirandai urugai/Velde Grape Pickle

Pirandai Urugai - Pirandai or velde grape belongs to the adamant creeper variety and has innumerable health benefits. Pirandai is rich in calcium, helps prevent osteoporosis, relieves clogged arteries and is good for stomach. Pirandai causes little itchiness when comes into contact with skin so it is advisable to apply oil in the palms when scraping the outer skin of the same. It is also for the same reason, that tamarind is also used along with pirandai. Pirandai is largely available during the monsoon. Pirandai can also be used to make pirandai kara kuzhambhu, pirandai chutney, pirandai thuvayal, pirandai podi, pirandai rasam.

Ingredients:

Pirandai - Tender stems can be used as it is without the need to scrape the outer skin. I'm using a bunch of stems available for rs. 10

Seeds - Methi seeds or fenugreek, mustard seeds are used.

Spice powders - Fine white salt, red chilli powder, turmeric powder is used. Kashmiri chilli powder is not to be used.

Souring agents - Tamarind is used. White vinegar can also be used.

Oils and fats - Nallennai or sesame oil is used and tastes the best. 

Miscellaneous - Asafoetida powder or solid asafoetida can be used.

Method:

Heat oil.

Temper oil with seeds and spices(if using)

Saute pirandai, tamarind with spice  powders.

Grind smooth.

Transfer to a glass bottle.

Storage:

Stays good for 15 days in the refrigerator.

Substitutions:

• Red chillies can be used in the place of red chilli powder. Saute red chillies along with pirandai and tamarind and proceed as per the directions.
• Roasted methi seeds powder and mustard seeds powder can be used instead of the seeds. Add the powders just before removing from the heat.
• Crystal salt can be used instead of powdered one. Add while grinding.

Scaling: 

The recipe can be doubled or tripled or halved.

Pre - Preparation:

Remove fibres from velde grape. Apply some oil in the palms before attempting.

Equipments used:  A pan or kadai, blender, glass jar, wooden spatula.

Recipe:

Pirandai urugai

A fresh and healthy pickle made with velde grape

Total time taken - 30 minutes

No. of servings - 15

1 cup = 200 ml

Ingredients with measurements:

Velde grape/ Pirandai - 1 bunch

Tamarind  - a small gooseberry size

Tempering:

Sesame oil - 1 small ladle ful

Mustard seeds - 1/4 tsp

Methi seeds - 1/4 tsp

Solid asafoetida - a pinch

Spice powders:

Turmeric powder - 1/4 tsp

Red chilli powder - 1 tsp

Fine pink salt - /3/4 tsp

Directions:

1. Heat oil in a kadai. Add ingredients given under 'tempering'. When they splutter add pirandai, tamarind.

2. Saute well till prandai becomes soft and shrinks from its original size.

3. Add spice powders. Saute till raw smell disappears.

4. Allow to cool down.

5. Grind till smooth.

6. Transfer to a glass jar.

Notes:

Always use a wooden spatula or a dry spoon for serving.