Saturday, June 22, 2013

Astisamharaka - Pirandai - Cissus quadrangularis - Veldt grape


Thanks to rains, pirandai was growing wildly nearby

Pirandai chutney with tomato (this hurt throat a little - but eatable)

Pesarattu with coconut chutney and pirandai chutney

Mooli Parantha with pirandai chutney

I told mom not to add tamarind to pirandai and the chutney with tomato. Chutney made my throat feel strange, which went off only after having palm jaggery with arisi thipli (long pepper). Seems pirandai nodes have oxalic acid according to ayurmantra.

However the chutney with mooli parantha was properly conditioned and it was yummy and there were no side effects.

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