PIRANDAI THUVAYAL
Pirandai is a creeper that has wonderful medicinal uses and health benefits. It is called "Adamant Creeper. ... Veldt Grape" in English and it's botanical name is Cissus quadrangularris and it is called Hadjot in Hindi.The uses and health benefits of pirandai is countless.. it is rich in dietary fiber which improves the functions of our digestive system.. it relieves constipation.. it is very good for bones..when you are in a healing period of a fracture or ligament tear try to include pirandai in your diet and the healing process will be fastened.. especially ladies out there our calcium level highly decreases after child birth so its a must included dish in our diet.. try to grow it in your back yard ,it requires very little space and as the name implies in English, once it is rooted it wont vanish even in very dry conditions..indeed its an Adamant creeper .. Its an authentic kongunadu dish which our elders had passed on to us.. in village sides its just seen everywhere and I am not sure where to get in the metro cities, you can better ask your vegetable vendors.. in and around Erode even local shops used to sell this and we get easily.. we have this in our backyard and I used to do this thuvayal whenever I get the required amount of pirandai..
INGREDIENTS
Pirandai - 100gm ( cleaned - refer pictures for cleaning procedure)
Small onions - 200g
Dry red chillies - 4 to 5
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Black pepper whole - 4 nos
Channa dal (kadalai paruppu) - 1 tbsp
Curry leaves - few
Oil - 4 tbsp
Coconut - 3 tbsp ( grated)
Tamarind - a small piece
Salt - as required
Water - as required for grinding the thuvayal
METHOD
Cleaning the pirandai is somewhat tedious procedure, it causes itching so try to use gloves or apply some oil in your hands before peeling the outer skin of pirandai.Even if you do it in bare hands the itching will go in almost 1 hour by itself.. I used to do it in bare hands, as I am used to it.
Peel the outer skin of pirandai as shown below.. You can use its leaves in the thuvayal.
Cut it into very small pieces so that it is well cooked..
Heat a kadai or a pan on the stove, add 2 tbsp of oil , cleaned pirandai and saute it for 5 to 7 minutes in medium flame till it gets a golden brown colour.. make sure its fully cooked..
Transfer this to the mixie jar in which you are going to grind your thuvayal..
Heat the same kadai and arrange small onions, red chillies, coriander seeds, cumin seeds, black peppercorns,curry leaves, channa dal as shown below, add 2 tbsp of oil and cook it in medium flame for 5 mins and do not stir it..
After 5 mins mix the contents and add coconut and tamarind to it.. saute it for another 2 mins and switch off the stove..
Cool it completely and transfer it to the jar, add salt and required amount of water and grind it into chutney consistency
Thats it your pirandai thuvayal is ready to serve.. Serve it with hot white rice.. it can be used as a side dish to idli and dosa too. Hope you all will try this healthy authentic kongu nadu dish and get back to me with your feedback. Until next post this is Veni signing off .. Happy cooking !!!
Nice information. Thanksfor sharing. Pirandai is a perennial plant of the grape family. Pirandai is rich in vitamin C and vitamin E, which is useful in reducing inflammation effectively. Pirandai powder helps to reduce weight and obesity effectively. Pirandai is a blood purifier. It helps to reduce hunger and prevents craving for more food. This helps the body to use already stored fat as energy.It is used to treat stomach disorders. Kaavidesam is the Exclusive Online Store for Traditional Herbal Pirandai Powder
ReplyDelete