- Submitted by Dahlia
(Adamant Creeper Chutney, Cissus Quadrangularis Chutney, Hadjot Chutney, Asthisamharaka Chutney, Pirandai Thogayal, Pirandai Thuvayal)
Pirandai (Cissus quadrangularis , Hadjot in Hindi) is commonly found in many places as a wild plant growing in field edges or even in road sides. Some of its other names are Adamant Creeper, Veldt Grape and Devil's Backbone. Asthisamharaka is another name for this used in Ayurvedic and Siddha medicines which literally mean that which saves bones from destruction. It is often consumed for its numerous health benefits. It is used in folk medicine as a remedy for healing broken bones, to arrest nose bleeding, to cure stomach ulcers, heart burns and also for asthma.
These days it is also sold in markets and health stores as a vegetable, in powder form and as tonics. It is very easy to grow in your own home garden and requires very little maintenance. Whenever you buy a bunch in the market, just take one stem and plant in such a way that one node is under the soil. After few days it will start branching out from that node. You can just pick a few nodes when required.
One of the common ways of consuming pirandai is in the form of thuvayal (thick chutney) to mix with white rice. It can also be roasted and added to dosa or adai batter. Here I have shared the recipe of thuvayal that is very aromatic and tasty. Just a word of caution though, pirandai can cause an irritating itchy effect on your fingers while handling it. So always wear gloves or apply some oil while handling it. Also, roast it thoroughly on low flame till golden brown to avoid itchiness in throat.
Recipe for Pirandai Thuvayal
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients
- Pirandai - 1 cup (chopped)
- Urad dal – 3 tbsp
- Dry red chilies – 4
- Tamarind – a small piece (blueberry size)
- Asafoetida - 1/4 tsp
- Curry Leaves - few
- Salt - As needed
- Oil - tbsp
Method
- Wear gloves or apply some oil in your palm before handling the pirandai to prevent itchiness. Wash the pirandai bunch, break it at each node and scrape the edges. You just have to scrape off the sharp edges, the other skin is edible.
- Chop it into small pieces so that it gets roasted easily.
- Heat oil in a small pan and roast the pirandai pieces on low flame till it turns light brown in color. Remove this and keep it aside.
- In the same pan, roast the urad dal till golden brown. Add the dry red chilies, curry leaves, asafoetida, tamarind and switch off. The heat of the pan is enough to roast these items.
- Cool a bit and grind everything to a coarse paste adding just 1 or 2 tbsp of water. You can also add 2 tbsp of grated coconut while grinding.
Serving Pirandai Chutney
- This pirandai thuvayal is traditionally served over hot steamed rice with a drizzle of ghee or sesame oil.
- You can also serve it with idli or dosa.
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