Pirandai is commonly known as Veldt Grape or Devil’s Backbone or Edible stemmed vine in English and it is botanically known as cissus quadrangularis. If you google in the net you will come across lots of cissus supplements priced between 20 US dollar and 40 US dollar for a 100 gm or 200 gm pack. Cissus is known to support bone structure due to its rich calcium content. It is also a main ingredient in ayurvedic medicines indicated for piles or haemorrhoids. It is said to cure piles and heal anal fissures. Due to its rich fibre content it is also very useful in constipation.
Pirandai can be easily grown in a small pot right in your balcony or to open terrace, the only precaution you need to take is you should water it only once in a week in summer and only once in 10 – 15 days in winter. Today I saw in my terrace the trailing pirandai and thought of giving you a recipe. Normally I avoid buying this in the market as it will be more fibrous and it will be more acrid.
If the shoots are young your recipe will taste good.
Come let us see how to make pirandai thuvaiyal.
- Pirandai – 1 cup
- Red chilli – 5-6
- Urad dal – 3 tsp
- Mustard – ½ tsp
- Asafoetida – ¼ tsp
- Tamarind – small marble size
- Salt – to taste
- Oil – 2 tsp
Clean and wash pirandai. Cut it with scissors or with hand. Remove the fibre like portion on the sides of the pirandai.
Heat one teaspoon oil in the frying pan and saute the pirandai for about 5 minutes in the low flame. Remove from the pan and keep it for cooling.
In the same pan heat remaining 1 tsp oil and add mustard, urad dal and asafoetida. When they crackle add red chilli, tamarind and salt and stir for a few seconds and switch off the stove. Allow it to cool.
First, grind red chilli, urad dal, mustard, tamarind and salt in a mixie. Then add pirandai and grind it well.
Serve hot rice with gingelly oil. I served with rice, surakkai sambar,red cabbage paneer stir fry and mor milagai.
If the pirandai is tender it will taste good, if it is not tender it will be hard to grind.
If you want you can add 2 tblsp of coconut while sauting.
It also goes well with curd rice.
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