Perandai Thogayal

by
Savitha
Perandai or veldt grape is a herbal plant that is very popular in Tambrahm cuisine. It is grown in our houses and it is cooked fortnightly. It is known to have many medicinal benefits (Check here for more), mainly for many stomach ailments. One important thing is, the juice from this herb will make you scratch your hand and tongue. So in order to avoid this, we apply oil before plucking the stem or chopping it. We also saute the stem thoroughly in til oil.

Prep time 5 mins
Cook time 10 mins
Serves 4

Key Ingredients
Finely chopped Perandai stems 2 cups (1 cup = 200 ml)
Til oil 1 tbsp
Urad dal 3 tbsp
Hing 1/2 tsp
Red chili 8 nos.
Ginger 2 inches
Curry leaves a handful
Tamarind 1 gooseberry size
Coconut grated 1 1/2 tbsp or 2 inch piece
Powdered jaggery (optional) 1 tsp
Salt

Method
1. In a skillet add a tsp of til oil and saute urad dal, hind and red chilies. Saute it till the urad dal turns golden brown. Transfer it to a blender jar.
2. In the same skillet, heat the remaining til oil and add the chopped perandai stems and saute for 2-3 mins.
3. Then add ginger and curry leaves and saute for 2 mins.
4. Now transfer this to the same blender jar and add tamarind, coconut, salt and jaggery. Grind this to a not-so-smooth paste. Just like how it is in the picture.

Serve hot with steamed rice and til oil.

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