Pirandai thuvaiyal recipe | Adamant creeper chutney

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
Pirandai

Ingredients:-

  • 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
Other ingredients
Other ingredients

For seasoning:-

  • veg oil – 1 tsp
  • mustard seeds / kadugu – 1/2 tsp
  • urad dal / ulundham paruppu – 1 tsp
  • asafoetida / perungayam – pinch

Method:-

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.

Oil applied on hands
Oil applied on hands

2. First cut the nodes (joints) in the stem and throw away.

Joints chopped out to throw away
Joints chopped out to throw away

3. Collect the stems which will be around 2 inches in length.

Pirandai stem
Pirandai stem

4. Now scrap the sharp angular edges and the outer skin using a knife as given in the photo below.

Scrapping the skin
Scrapping the skin

5. Collect skin removed pirandai in a bowl.

Skin scrapped pirandai
Skin scrapped pirandai

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.

Frying pirandai
Frying pirandai

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.

Frying ingredients in pan
Frying ingredients in pan

8. Next add chopped pearl onions and fry.

Pearl onions added
Pearl onions added

9. Add curry leaves and fry.

Curry leaves added
Curry leaves added

10. Now add salt and tamarind and switch off the stove.

Salt and tamarind added
Salt and tamarind added

11. Cool down to room temperature and grind to a fine paste along with fried pirandai stems.

All fried ingredients before grinding
All fried ingredients before grinding

12. Serve as side dish along with IdliDosa or  rice.

Pirandai thuvaiyal recipe | Adamant creeper chutney
Pirandai thuvaiyal recipe | Adamant creeper chutney

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