Pirandai thuvaiyal recipe | Adamant creeper chutney is prepared from a creeper with Botanical name – Cissus quadrangularis, known as Veldt grape, devil’s backbone and adamant creeper in english, pirandai in tamil and hadjod in Hindi. It grows wild in fences with medicinal benefits in both siddha and Ayurveda. Pirandai will stimulate energy and gives briskness. It will increase memory powder, strengthen the brain nerves, gives strength to bones, stop bleeding in the gum and gastric related problems will be removed. For more details click on the link pirandai – wikipedia.
- pirandai – 1 bunch
- pearl onions / sambar onions – 2 handful
- red chillies / vara milagai – 7 number
- tamarind / puzhi – 1/2 lemon size
- curry leaves / karuvepilai – handful
- veg oil – 2 tsp
- salt / Uppu – to taste
- veg oil – 1 tsp
- mustard seeds / kadugu – 1/2 tsp
- urad dal / ulundham paruppu – 1 tsp
- asafoetida / perungayam – pinch
1. Now let us see how to scrap the stem and skin in pirandai. Choose tender pirandai because thick ones cause itching. As it cause itching in your hands apply one tsp of oil in your hands before you start cutting.
2. First cut the nodes (joints) in the stem and throw away.
3. Collect the stems which will be around 2 inches in length.
4. Now scrap the sharp angular edges and the outer skin using a knife as given in the photo below.
5. Collect skin removed pirandai in a bowl.
6. Heat one tsp of oil in a fry pan and fry chopped pirandai until it turns colour. Remove it in a plate and keep aside.
7. In another tsp of oil add mustard seeds and when it splutters add urad dal. When it turns golden add asafoetida and red chillies.
8. Next add chopped pearl onions and fry.
9. Add curry leaves and fry.
10. Now add salt and tamarind and switch off the stove.
11. Cool down to room temperature and grind to a fine paste along with fried pirandai stems.