Custom Search

Bone setter Chutney

by Lakshmi Menon
(Bangalore, India)

How to make Bone setter chutney?

We need these ingredients for the preparation of this chutney -

4 to 5 tender cuttings of Bonw setter herb
4 to 5 red chillies.
5 to 6 shallots, if not available, use one medium size onion.
5 to 6 Garlic pods
one medium size ginger
Green gram - 1 table spoon
Urad dal - 1 table spoon
Pea nuts 1 table spoon

How to prepare it?

Remove the nerves from 4 sides and the elongated nerves of the herb carefully, using a glove. Wash them, cut into small pieces and keep aside.

Sauté them well in a kadai till they are cooked well in 1 tablespoon oil, preferably gingelly oil.

Remove them and keep aside.

Add the onions, red chillies, garlics, ginger and fry well.

Add urad dal, peanuts, green gram, and sauté well. Remove.

Add little oil, if necessary, and add 2 tablespoon coconuts (optional) and two Curry leaves. Sauté well until they change the colour.

Add one small ball of tamarind and sauté.

When everything is cooled, grind well in the mixi jar and add salt.

This chutney will stay for 4-5 days, and if prepared without coconut, it will stay for longer in a fridge. Can be used with rice, chappathi etc.

Why should we use bone setter herb?

Bone setter plant, also known as Hadjodi, has several health benefits. If you would like to know about these benefits, please check it, and the link is given in the description box. The botanical name of this plant is Cissus quadrangularis.

Bone setter plant is known by different names in different places. Some of them are Parandai in Tamil, changalam parranda in Malayalam, Nalleru in Telugu, Mangaravalli in Kannada, Chaudhari in Marathi, Vedhari in Gujarati, Harjora in Assamese and Asthisamhari and vajravalli in Sanskrit.

Gloves should be used while touching this plant, to avoid any allergies.

Please consult a health professional before using this plant, to avoid any side effects.

Have you used this herb any time? What was your experience? Please comment.