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PIRANDAI CHUTNEY / ADAMANT CREEPER THUVAIYAL RECIPE

PIRANDAI CHUTNEY / ADAMANT CREEPER THUVAIYAL RECIPE

Pirandai (Cissus quadrangularis) is known as Veldt Grape, Devil’s Backbone and Adamant Creeper in English. It is known as Hadjod in Hindi. It is a creeper and grows wild on fences. It can be easily grown at home. Pirandai has many medicinal benefits. It is used for medicinal purposes in both Siddha and Ayurveda systems of medicine

Pirandai helps in easing joint pains and is good for general bone health. .In Ayurveda medicine, is used to heal broken bones and injured ligaments and tendons. It is said to give relief from sprains and swollen joints.

In Siddha medicine, it is considered a tonic and analgesic, and is believed to help heal broken bones.

Pirandai is used to treat digestion related problems like indigestion, lack of appetite and gastritis.

It is used to treat stomach disorders.

It helps to alleviate menstrual cramps and is used to treat irregular periods.It is used in treating piles.

It is rich in Vitamin C, which is useful in reducing inflammation effectively. It is a natural blood purifier.

INGREDIENTS

  • ½ or ¾  cup Pirandai cleaned and chopped
  • 1 tbsp Sesame seed oil or any oil
  • 1 tbsp Urad dal
  • 5 to 7  Red Chillies or as needed
  • Small piece of  Ginger
  • 6 or 7 garlic
  • Tamarind marble size
  • Curry leaves 1 or 2 sprig
  • 10 shallots or 1 onion
  • A pinch of asafoetida
  • Salt needed

PREPARATIONS

Grease your hands with  oil before handling pirandai to prevent itching.

Choose tender pirandai for cooking as the thick matured ones will cause itching in the throat. String the pirandai and scrap or peel the sharp angular edges (all sides) and discard the nodes and leaves. Wash and cut it into small pieces and set aside.

METHOD

Heat 2 tsp of oil in a kadai , add red chillies , fry and remove .

Now add urad dal and stir fry till golden .

Lower the flame and add shallots , tamarind, curry leaves , garlic , asafoetida and ginger.

Stir fry for a min . Remove and keep aside .

In the same kadai,  2 tsp of oil and saute the pirandai on medium heat until it turns pale green. Sauteing the pirandai well in oil is very important.

Once the pirandai is sauteed well , off the flame . Leave it to cool.

Once it cools, grind the pirandai with the dal mixture + salt to a fine paste by adding little water .

Now the thick thuvaiyal is ready to be served as side dish for rice .

Pirandai thogayal/chutney is ready.

Mix pirandai thuvaiyal/chutney with hot rice, top it with a tsp of sesame seed oil and enjoy it with any side dishes .

If making this chutney for idli and dosa , then add little more water as per the consistency you want and grind.

Serve as a side dish with idli dosa .

GREEN PIRANDAI CHUTNEY RECIPE – Pirandai chutney / hadjod chutney / adamant creeper chutney

served it with curry leaves dosa

NOTE

  1. Pirandai should be eaten in moderation.
  2. Adjust red chilli as per taste.
  3. As the ingredients are well fried in oil , this chutney can be stored and used .
  4. Instead of shallots or onions , you can add 2 or 3 tbsp of fresh coconut .

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