Nalleru pachadi(Adamant creeper Chutney)

When we hear the word nalleru then immediately the Telugu saying comes to our mind is “nalleru meeda bandi nadaka” which means cakewalk “.(Nalleru creepers are used to fill the pits for the smooth movement of bullock carts in villages).Telugu saying using nalleru is derived from this. Nalleru grows very easily in small flower pots. Just the stem is enough to plant in a pot. Usually we don’t get nalleru in super markets or even raithu bazaars. Even I don’t have at my home. Got the opportunity to make pachadi at mommy’s place. She had nalleru creeper in her mini garden. Nalleru is called as adamant creeper in English. Nalleru has got enormous health benefits. It is used to strengthen bones and also as a bone setter. Nalleru can be used to make pachadi and also in vegetable gravy curries. Here I present simple nalleru pachadi (adamant creeper) using nalleru stems with regular pachadi ingredients.Njoy Cooking, Serving n Savoring!

Ingredients:

Nalleru stems: 4/5 nos.

Tamarind: Big lemon sized

Red chillies: 11/12nos.

Salt: as required

Oil: 2 tbsp

Chana dal: 1 tsp

Urad dal: 1 tsp

Mustard seeds: 1 tsp

Dhania: 1 tsp

Hing: A pinch

Turmeric: A pinchIn the above two pics long  nalleru creepers can be seen which are grown in a small pot.

Method of preparation:

1. Pluck the stems of the nalleru creeper. Remove the leaves if any. We use only stems for the pachadi.

2. Rinse them thoroughly and make them into  pieces at each node . For better results tender stems are preferred.

3. Heat Kadai pour oil, put urad dal, Chana dal, mustard seeds. When the mustard seeds pops out add red chillies and a pinch of hing into it.

4. Transfer them onto a plate and put nalleru stems on the same Kadai and fry till they are done.Meanwhile soak tamarind in water.

5. Allow the fried nalleru stems to cool down to normal temperature.

6. Take a mixer grinder first grind the fried red chillies and half of urad dal, Chana dal and coriander seeds.Add required amount of salt too.Keep the remaining tempering which is to be added at the last.

7. Now add the nalleru stems,soaked tamarind and grind to a smooth fine taste.

8. Transfer the chutney into a bowl and pour the tempering onto it and can be served with hot steamed rice and melted ghee.