Pirandai Chutney Recipe - Pirandai Thuvaiyal Recipe

Pirandai (Cissus Quadrangularis) Chutney is a delicious healthy chutney. Pirandai has a great medicinal benefits which taste great with rice. Here I am giving you this recipe with step by step procedures with pictures.

Pirandai is also called as Cissus quadrangularis. It is also called as Hadjot, Devils backbone, Edible Stemmed vein, Nalleru, Hasjora, Chadhuri, Veldt grape. This is extensively used in Ayurveda medicines as it contains so many medicinal values.

There are so many variety of this pirandai are available. where each one has so many medicinal values. This is a creeper plant which grow on fences. This can be easily grown in our backyard. Take a small part from that creeper and you can plant in your garden. Not much maintenance is required. I also planted in my home soon I will update the picture from my garden.

It contains so many health benefits which makes us to include atleast once in a week. It helps to cure digestive problem, it increases appetite, It is widely used in siddha and Ayurveda medicines for treatment of digestive problem, for joint pains, asthma, mensural problems etc. Its powder is also used for healing fractured bones. 

It causes some itching sensation on hand while preparing for some people so when you cleaning and cutting apply oil in hands. It also causes itching sensation in throat if it is not properly chopped. So while chopping remove nodes and edges. This will reduce itchiness. 

This chutney goes well with rice, dosa and idli. This chutney is cooked along with coconut, coriander seeds, urad dal, tamarind, redchilli. tamarind which helps to control itchiness which is mainly caused by its edged and nodes. Also saute parandai using oil to prevent itchiness. After doing all this, the final outcome of chutney, there will be almost no itchiness.

Ingredients for Pirandai chutney: Pirandai – 1 cup chopped Gingelly oil – 2 tbsp Red chilli – 3 nos Mustard seeds - 1/2 tsp Urad dal – 1 tbsp Coriander seeds – 1 tbsp Tamarind - small marble size Curry leaves few Coriander leaves few (optional) Coconut – ¼ cup grated loosely packed Salt to taste

Method:

• Clean the pirandai and discard the edges and nodes, chop into small pieces by removing the fibre. Rather than cutting with knife, if you break the pirandai using hand you can easily remove the fibre from it.
  
• Heat oil in a kadai and saute the pirandai nicely. Sauteing will prevent the itchiness. Saute till crisp. Keep it aside.
• Then again heat the oil in the kadai add mustard seeds and allow it to crakel, then add urad dal.
  
• Add coriander seeds and saute.
• Add red chilli, few curry leaves, few coriander leaves (optional) and mix well. Switch off the flame then add coconut grated.
  
  
  
• Add tamarind and salt, mix well.
• Add pirandai and grind it to a paste. According to your preference grind it to a smooth paste or a coarse paste.
  

Serve with rice, dosa or idli.

Note:

• I used grinder, you can grind it using mixie also. Grinding it in a grinder will taste good.