Nalleru Pachadi Recipe

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Nalleru Pachadi Recipe

Nalleru Pachadi Recipe

A lesser-known climber, Nalleru or Winged Treebine, grows in the tropics and I made a relish or here is the Nalleru Pachadi Recipe (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. I am 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. What pleasure it gives to walk to your garden, pluck the fresh stems and cook it right away. Does it get fresher than this from the garden to the dining table in 30 minutes?

Nalleru in Different Languages

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.

Benefits of Nalleru Pachadi Recipe

Nalleru Vine

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. It 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.

Nalleru Pachadi Recipe with Peanuts

The stems of the Nalleru are used to make Pachadi and even a 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.

I love Andhra pickles. Another favourite of mine is Berakaya Thokku Pachadi and Gongura pachadi of course. Another unique one is Mamidi Allam pachadi.

Recipe for Nalleru Pachadi

Ingredients:

10 Nalleru stems

½ cup peanuts

1 tsp. Tamarind

2 Red chillies

1 tbsp Oil

2 green chillies

4 pods garlic

1 tbsp coriander seeds

1 tbsp cumin

½  cup of water

Salt to taste

For the tempering

1 tbsp Oil

1 dry red chilli

1/4 tsp turmeric

1 tsp Chana dal

1 tsp Mustard seeds

8 leaves Curry leaves

A Sprig of fresh coriander

Method:

How to make Nalleru Pachadi Recipe

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.

Heat a pan and roast the peanuts. Once roasted, discard the peel and set aside.

In the same pan roast, the coriander, cumin and red chillies and dry roast till the aroma floats in the air. Transfer to the blender.

In the same pan add oil and the Nalleru stems and green chillies. Fry till done but not brown. Remove into the blender jar.

Add the peanuts to the blender, garlic pods and a small ball of tamarind. Add the water and blend to a smooth paste.

Add oil to the pan for the tempering. Once hot ass the Chana dal, one dried red chilli broken into pieces, mustard seeds, curry leaves and the turmeric powder.

Add the Pachadi paste and mix nicely.

Nalleru Pachadi Recipe

Transfer the chutney to a bowl and garnish with fresh coriander leaves. Your Nalleru Pachadi is ready to serve.

Serve the Nalleru Pachadi Recipe with hot steamed rice drizzled with hot ghee. Mix the rice and Nalleru Pachadi with your fingers and relish the tarty spicy flavours.

Nalleru Pachadi Recipe
Nalleru Pachadi Recipe
Nalleru Pachadi Recipe
Print Recipe
Nalleru Pachadi Recipe
Nalleru Pachadi Recipe
Print Recipe
Ingredients
Servings:
Instructions
  1. 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.
  2. Heat a pan and roast the peanuts. Once roasted, discard the peel and set aside.
  3. In the same pan roast, the coriander, cumin and red chillies and dry roast till the aroma floats in the air. Transfer to the blender.
  4. In the same pan add oil and the Nalleru stems and green chillies. Fry till done but not brown. Remove into the blender jar.
  5. Add the peanuts to the blender, garlic pods and a small ball of tamarind. Add the water and blend to a smooth paste.
  6. Add oil to the pan for the tempering. Once hot ass the Chana dal, one dried red chilli broken into pieces, mustard seeds, curry leaves and the turmeric powder.
  7. Add the Pachadi paste and mix nicely.
  8. Transfer the chutney to a bowl and garnish with fresh coriander leaves. Your Nalleru Pachadi is ready to serve.
  9. Serve the Nalleru Pachadi Recipe with hot steamed rice drizzled with hot ghee. Mix the rice and Nalleru Pachadi with your fingers and relish the tarty spicy flavours.
Recipe Notes
  1. Use pigeon pea as another flavour
  2. Roast the peanuts
  3. Use few or more chillies to suit your taste.

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 14

  1. ginia says:

    I love it how I always get to know about new and unique cooking ingredients from your blog posts. Only thing is I cant seem to find them here in Kolkata. Anyway keep up this series of unique ingredients.

    • Harjeet Kaur says:

      Thanks Ginia..I believe in eating local and I live in Andhra so whatever is available I grow and cook 🙂 Thanks for the appreciation.

  2. Simrit Bedi says:

    I had no clue what Nalleru was… This looks very interesting and tempting

  3. Cindy Dsilva says:

    I have no clue what this is and don’t think I’ve seen it around either. But now I have bought groundnuts and will enjoy it after boiling them. 🙈

  4. Brinda says:

    I admire how thorough you are in various foods and ingredients from various regions! Really can see how much of a foodie you are! And the recipes are very very clear…

    • Harjeet Kaur says:

      Thanks Brinda….I live here in the South and whatever I eat or see i like to explore further. Being a North Indian by genes those dished too come naturally 🙂 So best of both worlds.

  5. Noor Anand Chawla says:

    I am unfamiliar with this dish Harjeet, but it looks beautiful and sounds delicious! Will try my hand at it soon.

  6. I come from the eastern part of India and we love veggies and quite aware of array of veg cuisines. But this climber was certainly an eye-opener for me, especially it’s health benefits. I too love the flavour and spice that Andhra dishes offer ,would love trying this someday .

  7. Arushi Seth says:

    That is an interesting recipe of something I had never heard of before. I do not think it is easily available everywhere but I would love to try it sometime. Thank you for sharing

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