How to make Nalleru Pachadi
This is the 14th post for #BlogchatterA2Z 2021 powered by Blogchatter. A lesser-known climber, Nalleru or Winged Treebine, grows in the tropics and I made a relish or chutney or Pachadi (as it is known here in Andhra) with it. It has long spiky quadrangular stems with internodes and is a little acrid and bitter to taste. I first had Nalleru Pachadi in a friend’s house and really liked the taste. Glad I took a small stem from her and planted it in my backyard. It grew very slow at first but suddenly it spouted long vines and I thought it was time to make Nalleru Pachadi.
Edible Stemmed Vine
The English name is Edible stemmed vine, in Hindi, it is Hadjora, Telugu Nalleru, Kannada Mogaroli, Tamil Pirandai, Malayalam Changalam. In Sanskrit, it is known as Vajrangi which means as strong as a diamond. I wonder why we do not know about these gems in our backyards.
The quadrangular stems of Nalleru resemble the bones and joints in our body and actually are effective in strengthening them. It has many medicinal properties and cures osteoporosis, aids digestion, cures piles, diabetes, helps in weight loss, is an aphrodisiac, anti-ageing and other ailments. Can be taken in different forms; juice, ash, capsules.
1 tbsp of burnt Nalleru stem ash mixed with 1 tsp of ghee taken twice daily is the medicine for piles. Pregnant women should not take this in any form. There are so many other benefits and so much more to learn about this spiky vine.
The stems of the Nalleru are used to make Pachadi and even gravy but I liked the Pachadi and that is what I am sharing today. As Nalleru itself has too much heat it cannot be eaten just by itself. Make the Pachadi with peanuts, pigeon pea dal or coconut which will lessen its potency.
The chutney I ate was made with pigeon pea dal but I made it with peanuts. What pleasure it gives to walk to your garden, pluck the fresh stems and cook it right then. Does it get fresher than this from the garden to the dining table in 30 minutes?
Recipe for Nalleru Pachadi
10 Nalleru stems
½ cup peanuts
1 tsp. Tamarind
2 Red chillies
4 pods garlic
1 tbsp coriander seeds
2 green chillies
1 tbsp cumin
Salt to taste
1 tbsp Oil
½ cup water
For the tempering
2 tsp Oil
1 tsp Chana dal
A sprig Curry leaves
1 dry red chilli
1 tsp Mustard seeds
¼ tsp Turmeric
1 sprig of fresh coriander
Firstly, take the stems of the Nalleru and remove the string like in string beans or drumsticks. Wash thoroughly and chop into pieces at the nodes. Use the tender stems for better taste.
Next, heat a pan and roast the peanuts. Once roasted, discard the peel and set aside.
Subsequently, roast the coriander, cumin and red chillies and dry roast in the same pan till the aroma floats in the air. Now, transfer to the blender.
Afterwards, in the same pan add oil and the Nalleru stems and green chillies. Fry till done but not brown. Remove into the blender jar.
Consequently, add the peanuts to the blender, garlic pods and a small ball of tamarind. Add the water and blend to a smooth paste.
Take a pan for tempering, add oil. Once hot add the Chana dal, one dried red chilli broken into pieces, mustard seeds, curry leaves and turmeric powder.
Finally, add the Pachadi paste and mix nicely.
Transfer the chutney to a bowl and garnish with fresh coriander leaves. Your Nalleru Pachadi is ready to serve.
Serve with hot steamed rice drizzled with hot ghee. Mix the rice and Nalleru Pachadi with your fingers and relish the tarty spicy flavours.
My previous posts for #BlogchatterA2Z are Andhra Pachi Tomato Pachadi, Bourbon Cream Pudding, 5 reasons to use cast iron utensils, Egg Dosa How to Make Fajitas, My First Visit to Goa Healthy Garlicky Potato Wedges, Mango Mint Iced Tea, Travelogue on Kashmir, Tomato Pappu and How to Grow Marigolds from Dry Flowers