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. Today we will learn how to make pirandai thogayal following this easy recipe.
Pirandai has many medicinal benefits. Perandai chutney is an easy way to include perandai in our diet. As it is rich in calcium, it is great for general bone health and dental health. Pirandai thuvaiyal or chutney is easy to make and taste delicious with hot rice topped with a tsp of sesame seed oil.
- 3/4 cup Pirandai (cleaned and chopped)
- 2 tbsp Sesame seed oil
- 3 tbsp Urad dal
- 2 Red Chillies or as needed
- 1/2 inch Ginger
- Tamarind (small piece)
- Curry leaves (a sprig)
- 3 tbsp Grated coconut
- Salt needed
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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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Heat a tbsp of oil in a kadai, add urad dal, red chillies, tamarind, curry leaves and ginger. Saute until dal turns golden brown. Remove from kadai and keep it aside. If using tamarind paste, you can add it while grinding.
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In the same kadai, add another tbsp of oil and saute the pirandai on medium heat until it turns pale green. Sauteing the pirandai well in oil is very important otherwise you will have itching in the throat after eating or even while eating.
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Once the pirandai is sauteed well, add grated coconut and saute for another 2-3 seconds. Add salt needed and switch off the heat. Leave it to cool.
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Once it cools, grind the pirandai with the dal to a slightly coarse paste.(if using tamarind paste, you can add at this stage and then grind).
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Pirandai thogayal/chutney is ready.
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Mix pirandai thuvaiyal/chutney with hot rice, top it with a tsp of sesame seed oil and enjoy it. You can have a vegetable stir fry with it to make a complete meal.
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You can also have it as a side dish with idli dosa and enjoy it numerous health benefits.
Watch the video of Perandai Chutney/thuvaiyal
Preparation
Method
Heat a tbsp of oil in a kadai, add urad dal, red chillies, tamarind, curry leaves and ginger. Saute until dal turns golden brown. Remove from kadai and keep it aside. If using tamarind paste, you can add it while grinding.
In the same kadai, add another tbsp of oil and saute the pirandai on medium heat until it turns pale green. Sauteing the pirandai well in oil is very important otherwise you will have itching in the throat after eating or even while eating.
Once the pirandai is sauteed well, add grated coconut and saute for another 2-3 seconds. Add salt needed and switch off the heat. Leave it to cool.
Once it cools, grind the pirandai with the dal to a slightly coarse paste.(if using tamarind paste, you can add at this stage and then grind). Pirandai thogayal is ready.
Mix pirandai thuvaiyal/chutney with hot rice, top it with a tsp of sesame seed oil and enjoy it. You can have a vegetable stir fry with it to make a complete meal.
Pirandai Health/Medicianal benefits
Pirandai helps in easing joint pains and is good for general bone health.
Pirandai poultice is said to give relief from sprains and swollen joints.
2.In Siddha medicine, it is considered a tonic and analgesic, and is believed to help heal broken bones.
3.Pirandai is used to treat digestion related problems like indigestion, lack of appetite and gastritis.
4.It is used to treat stomach disorders.
5.It helps to alleviate menstrual cramps and is used to treat irregular periods.
6.It is used in treating piles.
7.It is rich in Vitamin C, which is useful in reducing inflammation effectively.
8.It is a natural blood purifier.
Note – Pirandai should be eaten in moderation.
love the information on pirandai.healthy thuvaiyal.
Very rare to get like this.
Yes, this perandai is known as bone setter too.use of the main ingredient adds more value to ur receipes.
Very Useful & Healthy recipe. Really I wish to cook perandai, but I don't know the recipe to cook. thanks .
thanks for your valuable information on pirandai thovayal
Good recipe will try soon.Thanks
very nice today i made it
Nice. Explained clearly.
Very useful, I have pirandai in my garden, didn't know what to do with it now I will try your recipe. Thanks for sharing, I find your recipes very authentic and useful. God bless you.
I made pirandai thuvaiyal today. It was amazing. I love it. Tq so much for ur receipt. Ur receipt is very clear. But the cleaning of pirandai is a very toughest job. This was the first time I did pirandai thuvaiyal. It became tasty only b'cos of ur clear receipt. All the very best.
Complete in all respects. How about channa dhall in place of urad dhall , kadalai paruppu?
Yes, you can add kadalai paruppu in place of urad dal or reduce the urad dal and add kadalai paruppu.
Thanks for sharing the making of pirandai thuvaiyal
Very useful
Thankyou so much, i had been trying so many ways to cook it but it always itched. Didn't want to give up due to its nutritional value. Now i have hope!
Thank you so much for your recipe. Its very useful
Hi i made the chutney as per the recipe but it has turned out itchy on the throat. Is there anything I can do to salvage it?
To prevent itching – use tender pirandai, string the perandai well and saute it nicely in generous quantity of oil.
Thanks a lot. I grow pirandai at home so I used the tender stems. It's tasty and good health tips
Super one. Well explained recipe.congrats.
Thank u so much for posting good information
can we eat pirandai chutney at night
I eat leftovers from lunch at night sometimes. Nothing has happenned.
CAN WE EAT PIRANDAI CHUTNEY DAILY
I am not sure.
Amazing way to consume this wonder herb. Thank you for the recipe.
HI Padhu,
Can you tell me if the same recipe can be done with pirandai powder, I have a packet and want to try this recipe. If you can tell me the quantity it will be so helpful.
Thanks
It will not tasty, if you use pirandai podi.
Very useful recipe mam.thank you for sharing. Do we need to remove the peel fully in tender pirandai stems???. Or just remove the fibre (naar) in the edges?
Just remove the fibre if the perandai is very tender. If you peel the skin, nothing will be left in tender perandai.
Yeah 🙂 ok mam. Tnk u:)
Hi padu, I have pirandai packet dry powder. Packet didn’t say anything on how to use it. Please provide your valuable suggestions. Thanks.