SPOTLIGHT

FORGOTTEN RECIPES OF KONGUNADU

A potent preparation using Pirandai (Velde Grape) with immense medicinal value by Chef Saravanan of The Grand Regent, Coimbatore

Food is fuel for the human body which allows the system to function. When we are ill, we go for medicines. But Nature has gifted so many foods as medicines that have the power to cure the illness without any side effects like of allopathic medicines.

Chef Saravanan at The Grand Regent Coimbatore brings you a healthy medicine-cumfood recipe to relish. Yes, today we are going to care for those who do not have a proper appetite and who have discomfort of the nervous system.

Pirandai (Velde Grape) is a perennial plant of the grape family. It can be used either in the raw form or cooked. Before it can be used, the leaves, tendrils, and lower stems must be removed leaving only the top three, tender segments to be cooked. The stem’s tough outer layer also needs to be peeled away, and the flesh is then cut into bite-sized pieces.

It is so effective due to the presence of high amounts of phytoestrogenic steroids, calcium and phosphorus, which helps with fast bone healing. Animal and human studies have found that pirandai helps reduce bone loss and speeds up the recovery of fractures and joint pains. It will stimulate energy and give briskness, it will increase memory power, strengthen the brain nerves, and also it will stop bleeding in the gum and solve gastric related problems.

Here is the Chef’s special recipe using pirandai. This dish traces its origin to Pollachi, a south west part of Kongunadu region.

Pirandai Kaduppan:

Ingredients: Pirandai- 200 gm Gingelly Oil- 60 ml Toor Dal- 50 gm Channa Dal- 50 gm Peeled Garlic- 50 gm Whole Red Chilly- 5 nos Tamarind- 30 gm Curry Leaves- 1 sprig Asafoetida Powder - a pinch Turmeric Powder – a pinch Water- to grind Crystal Salt- to taste

Chef Saravanan

Method of preparation:

• Wash and peel the outer skin of pirandai, cut into small dices, keep aside. • Sauté it in gingelly oil until raw flavour goes off. • Sauté toor dal, channa dal, red chilly, tamarind, garlic, turmeric powder and curry leaves in remaining oil, add asafoetida powder, and allow it to cool. • Now grind all the above ingredients with crystal salt and a little amount of water to a thick and course paste.

Serve with hot boiled rice and gingelly oil.

Executive Sous Chef, The Grand Regent

Enjoy the taste and get healed at the same time!

The Grand Regent

708, Avinashi Road; Tel: 429-4455, 429-4444 M: 98940-44125 | www.thegrandregent.com

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