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Pirandai Rasam / Adamant Creeper Soup / Veldt Grape Indian Rasam

tastydelightz by tastydelightz
January 18, 2019
in 30 minutes or less, 30 minutes or less, All recipes, Entree
41

Pirandai (Adamant Creeper) has plenty of medicinal properties. If you plant a small piece, it will keep growing, even in adverse conditions, with very little water. Now you know why it is called Adamant Creeper :). I had made earlier Pirandai Thuvaiyal, Pirandai Kolambu etc. Now, let us see how to make Rasam. If the creeper is tender, all that you have to do is to break and peel them easily with your fingers. But, if they are aged, you have to cut each section with knife and pull out the skin from all four sides of the Pirandai pieces. Apply Oil in the hands before handling this vegetable as it is known to cause itching while peeling, cutting etc. Pirandai Rasam can be served as a soup or with steamed Rice and eaten.

Ingredients:

Pirandai – 3 feet

Oil – 2 tsp + 1 tbsp

Mustard Seeds – 1 tsp

Fenugreek – 1/8 tsp

Cumin Seeds – ½ tsp

Dried Red Chillies – 2

Turmeric Powder – 1 pinch

Salt to suit taste

Tamarind – gooseberry sized ball soaked in a cup of warm water

Jaggery – 1 small piece

Water – 5 cups

Finely Chopped Coriander Leaves – 2 tbsp

To grind:

Tomato – 1 (chopped)

Black Pepper – 1 tsp

Cumin Seeds – 1 tsp

Method:

Cut each section of the Pirandai, peel off the thin skin and then cut into small pieces.

Take the pieces in a colander, add 10 to 15 leaves also and rinse them in running water. Avoid using hands to handle them after cutting them.

Heat 2 tsp of Oil in a pan. Add the leaves and the chopped Pirandai pieces. Sauté till the pieces are cooked well. It takes about 3 to 4 minutes in medium flame.

Add chopped Tomato, Black Pepper, Cumin Seed and the sautéed Pirandai. Grind them all together to a fine paste.

Heat a tbsp of Oil in a vessel. Add Mustard Seed, Fenugreek Seeds, and Cumin Seed and dried Red Chilli. Let the Seeds start crackling. Add Curry Leaves and stir for few seconds.

Add the ground paste and sauté till the water content in the paste evaporates.

Add Salt and Turmeric Powder. Squeeze out the Tamarind extract and add to the above. Add 4 to 5 cups of water. Mix well. Adjust Salt. Add more black Pepper Powder if you want the Rasam to be spicier.

When everything comes to a rolling boil, add the Coriander Leaves, mix and switch off the flame. 

Serve hot with rice or as a soup.

Note:

It is a very thin watery soup. I added 5 cups of water and 1 cup of Tamarind water – totally 1 ½ litre of soup. You can adjust the quantity of water depending on your requirements.

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