Pirandai Thattai Murukku | Easy Diwali Savory

Last weekend, we decided to clean our over grown garden. It was literally over flowing with herbs and weeds and it looked like a total mess. So before the herb patch got cleaned up,I collected a huge batch and kept it aside.

One of the creepers – Pirandai a.k.a adamant creeper is something that I use only to make pirandai chutney.But then I wanted to try out something else with it. I remembered seeing a snack recipe in Radhika’s blog and I made it.

These were perfect crunchy and the kids finished off the same evening! The only difference between Radhika’s and mine was that her murukku was almost green color whereas mine just had a tinge of green. May be the color depends on the crop / quantity as well.

The best part is we can never detect the presence of this herb and it tasted just like the regular ones.

So here is the Pirandai Thattai for Day2 , Week 1, Blogging Marathon #58,under the theme tea time snacks

If you are new to this herb, here is what it looks like… 

This plant has loads of health benefits.


One important point
that is to be noted is that the juice from the plant causes itching. So
it is advisable to use a glove while picking the plant / while cutting
it. If you don’t have a glove , the simplest way out is to smear the
hand with sesame / gingelly oil and then cut the plant / chop it to
cook.Also use a sieve and spoon to help you when straining the juice .

 I made the mistake of using my hand to squeeze out the  juice and had itchy fingers the whole day!!!  When it became intolerable, I placed my hand in a bowl of hot water[hot enough for me to bear] with a little rock salt. Thank God, the itching reduced and vanished after that!!


I used:
Makes– 2 dozen thattai murukkus [ Will vary depending in the size and thickness]
Source – Tickling Palate

Processed rice flour- 1 cup [slightly raosted]
Urad dal flour- 3 teaspoons
Hot oil- 2 teaspoons
Pirandai / Adamant creeper – 30 grams
Green chilies- 3,small
Channa dal- 2 teaspoons
Asafoetida powder- a large pinch
Salt to taste
Oil to deep fry

Soak the channa dal for half and hour, Drain well and keep aside.

 Wash the pirandai well and remove the tendrils,leaves and the ribs and chop
into small pieces. Choose the tender parts as it is less likely to be
fibrous while grinding. Take it in a mixie jar and grind along with green chilies and 1/2 cup water. Once it is ground, strain well and keep the liquid aside.

Take the rice flour, urad dal powder, salt, asafoetida, hot oil, channa dal in a bowl. Add the pirandai juice little by little and mix to a dough. Add water if the pirandai water is not sufficient.

Pinch out small balls and place on a greased plastic sheet. Press gently and form discs. Prick them a couple of times with a fork.

Heat oil for deep frying and fry the discs in batches. Once both sides are brown,remove from oil.

Enjoy these crisps with a cup of tea or coffee…

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58

Bon Appetit….