The stems of the Nalleru are used to make Pachadi and even 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. . Does it get fresher than this from the garden to the dining table in 30 minutes?