Tuesday, January 5, 2016

Adamant Creeper Rasam/Pirandai Rasam/Veldt Grape Indian Soup

I always want to make dishes out of Adamant creeper aka pirandai, its quite a tough task to find this healthy creeper here. Obviously i couldnt resist to dish out some dishes with this creeper during my last year trip to India. Actually this creeper have many amazing medicinal value and its grows easily everywhere with less efforts. Adamant creeper which is known as Pirandai in tamil helps a lot to treat indigestion, fractures, sprains, menstrual problems. Though this creeper have such medicinal values they have their own itchy nature, obviously if you are cooking with this pirandai, you need to smear your hands with bit sesame oil, this helps to prevent the itching. If this creepers are tender, you can just break them easily with your fingers. If they are bit aged, just take a peeler and peel them as we do for ridge gourd and chop them with a knife. Now your creepers are ready to cook. Though chutney with pirandai is quite famous everywhere in Tamil Nadu, my grandma makes excellent medicinal value rich rasam with it.

Pirandai Rasam, Adamant creeper rasam
Obviously when i crossed this creepers in Pondicherry market, i couldnt stop myself to make some healthy Indian soup aka rasam with it. This rasam makes an excellent pair to serve along with rice and spicy potatoes. You can serve very well as soup, which will definitely helps a lot for digestion. This rasam is going to be a part of this week's blogging marathon as am running this week's theme with Family Recipe. If you are handling Pirandai for the first time, this rasam is quite an easy dish to give a try with.  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60.

Pirandai Rasam, Pirandai Milagu Rasam,Adamant creeper rasam

1/2cup Pirandai/Adamant creeper (cleaned & chopped as small pieces)
1/4cup Split moongdal (cooked and mashed)
1no Tomato (crushed)
2nos Garlic cloves (crushed)
Few curryleaves
2nos Green chillies (slit opened)
1/2tsp Mustard seeds
1/2tsp Cumin seeds
1/4tsp Asafoetida powder
1no Dry red chilly
1tbsp Lemon juice
1tbsp Ghee

To grind:
1tbsp Peppercorns
1tsp Cumin seeds
2tbsp Coriander seeds
2nos Dry red chillies
1tsp Channadal

Dry roast all the spices given under list 'to grind' for few minutes and grind as fine paste with enough water.

Meanwhile take the cooked dal,crushed tomatoes,grounded paste,crushed garlic cloves and salt in a bowl, add enough water and keep aside.

Heat ghee, let splutters the mustard seeds,cumin seeds and add the slit opened green chillies,curry leaves, dry red chilly, asafoetida powder and fry for few minutes.

Adamant Creeper Rasam

Immediately add the chopped adamant creeper pieces and saute for few minutes.

Now add the already prepared dal-grounded paste mixture to the tempered spices and cook until the rasam starts bubbling, finally add the lemon juice and put off the stove.

Serve hot with rice.


Srivalli said... Reply To This Comment

Though I have been reading about this weed and do have it in my pots, never thought of cooking it myself..good one priya..

vaishali sabnani said... Reply To This Comment

So glad you could find something new ! And rasam is my weakness , you all know that !

Pavani said... Reply To This Comment

Never heard about this healthy greens Priya. Sounds so nutritious and the dish looks amazing.

Gayathri Kumar said... Reply To This Comment

I have done gravy and chutney with this but never thought of rasam. Interesting idea. Will try asap..

Sandhya Ramakrishnan said... Reply To This Comment

You do have a lovely collection of recipes. I have heard the name of this creeper, but never saw any recipe. Lovely that you tried :)

Harini R said... Reply To This Comment

Very interesting creeper and recipe too.

cookingwithsapana said... Reply To This Comment

Nevr heard of this weed. The soup looks hearty and filling.

Suma Gandlur said... Reply To This Comment

Never heard about the creeper before but the rasa looks scrmptious.

veena said... Reply To This Comment

This is so new to me. I make only thogayal with this. Looks very nice

Subha said... Reply To This Comment


After scouring through loads of pirandai chutney recipes online, I stumbled upon your rasam recipe. All recipes call for lots of tamarind because tamarind is supposed to nullify the throat itchiness caused by pirandai. Your recipe does not call for tamarind. Can we eat the pirandai pieces in this recipe or we do not?