Pirandai chutney / hadjod chutney / adamant creeper chutney

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  • 5 mPrep Time
  • 5 mCook Time
  • 10 mReady In
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PIRANDAI CHUTNEY / HADJOD CHUTNEY / ADAMANT CREEPER CHUTNEY

Pirandai chutney / hadjod chutney / adamant creeper chutney

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.  It treats indigestion, fractures and sprains, is a best worming medicine, treats piles, menstrual problems and is also the best home remedy for ear pain.

Many hesitate to use pirandai because of it’s itchy nature, but if we properly handle pirandai, we can prevent itchiness in our hands. First always try to pick tender pirandai, young pirandai can be easily broken with hands and as the pirandai ages it thickens. To prevent itching in the hands, smear your hands with a bit of sesame oil before handling pirandai. After collecting pirandai, wash it well and break it at the nodes and remove the nodes too. If the pirandai is tender, you can break it with hands easily into two and pull the fibers apart, like we do for peeling drumsticks.

Pirandai chutney / hadjod chutney / adamant creeper chutney

INGREDIENTS

  • Prandai – ½ cup
  • Fresh coconut – ½ cup
  • Coriander leaves – ½ cup
  • Garlic – 1
  • Green chilli – 3 or 4 or as per taste
  • Tamarind tiny piece
  • Jaggery / sugar – ¼ tsp
  • Salt to taste.
  • Oil – 1 tsp + 1 tsp
  • Mustard seeds – ½ tsp
  • Curry leaves – few
Pirandai chutney recipe

PREPARATIONS

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. It is advisable to grease your hands with sesame seed oil before handling pirandai to prevent itching. Wash and cut it into small pieces and set aside.

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METHOD

Heat  oil in a pan and add the add pirandai pieces . Stir- fry till it becomes pale green

Transfer to a mixie jar .

Add coconut , coriander leaves , green chilli ,salt , jaggery , tamarind and garlic .

First grind without water .

Then add ¼ or ½ cup water and grind into fine paste.

Transfer to a bowl.

Heat a small pan with oil ,add mustard seeds and let it crackle .

Add curry leaves , give a mix and off the flame.

Pour the tempering over the chutney .

Chutney is ready to serve.

You can also have it with idli / dosa  / upma / even rice or use as sandwich chutney  and enjoy its innumerable health benefit.

Pirandai chutney / hadjod chutney / adamant creeper chutney

BENEFITS

  1. Pirandai helps in easing joint pains and is good for general bone health.
  2. In Ayurveda medicine, pirandai is used to heal broken bones and injured ligaments and tendons.
    Pirandai poultice is said to give relief from sprains and swollen joints.
  3. In Siddha medicine, it is considered a tonic and analgesic, and is believed to help heal broken bones.
  4. Pirandai is used to treat digestion related problems like indigestion, lack of appetite and gastritis.
  5. It is used to treat stomach disorders.
  6. It helps to alleviate menstrual cramps and is used to treat irregular periods.
  7. It is used in treating piles.
  8. It is rich in Vitamin C, which is useful in reducing inflammation effectively.
  9. It is a natural blood purifier.
  10. Should be eaten in moderation.

How to grow pirandai at home – Just plant a small cutting of perandai, it will multiply soon. It needs very less water and less maintenance.

Pirandai chutney / hadjod chutney / adamant creeper chutney

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