Pirandai Thogayal

About Pirandai

Pirandai is a creeper that has wonderful medicinal uses and health benefits. It is called “Adamant Creeper | Devil’s Back Bone | Veldt Grape” in English and it’s botanical name is Cissus quadrangularris and it is called Hadjot in Hindi. Pirandi has multiple health benefits: It treats indigestion, fractures and sprains, is a best worming medicine, treats piles, menstrual problems and is also the best home remedy for ear pain.

Many hesitate to use pirandai because of it’s itchy nature, but if we properly handle pirandai, we can prevent itchiness in our hands. First always try to pick tender pirandai, young pirandai can be easily broken with hands and as the pirandai ages it thickens. To prevent itching in the hands, smear your hands with a bit of sesame oil before handling pirandai. After collecting pirandai, wash it well and break it at the nodes and remove the nodes too. If the pirandai is tender, you can break it with hands easily into two and pull the fibers apart, like we do for peeling drumsticks.

Pirandai | Adamant Creeper | Devil’s Back Bone | Veldt Grape

This Thogayal treats all digestion related problems like gastritis, indigestion and lack of appetite. Pirandai thogayal can be made in matter of minutes and tastes really good. This pirandai thuvayal is traditionally served over hot steamed rice with a drizzle of ghee or sesame oil.

Recipe Card:

Pirandai Thogayal | Pirandai Thuvayal

Pirandai is a creeper that has wonderful medicinal uses and health benefits. Pirandai thogayal treats all digestion related problems like gastritis, indigestion and lack of appetite. Pirandai thogayal can be made in matter of minutes and tastes really good.

1/2 Cup Pirandai (Chopped)
1/2 Cup Curry Leaves
2 tsp Urad Dal
2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
4 Red Chili
1 Gooseberry Size Tamarind
1/4 tsp Asafoetida (Asafetida / Hing)
Salt (As Needed)
3 tsp Oil

We need to get tender pirandai for cooking as the thick ones will cause itching in the throat. Before After collecting pirandai, wash it well and break it at the nodes and remove the nodes too. To prevent itching in the hands, smear your hands with a bit of sesame oil before handling pirandai.Scrap or peel the sharp angular edges (all sides) and discard the nodes and leaves. Chop the peeled pirandai into small pieces of 1″ length
Heat a teaspoon of oil in a pan. Add urad dal, bengal gram dal, red chili and asafetida and fry everything till the dal turns golden brown color. Take these aside
In the same pan, add a teaspoon of oil and add tamarind and sauté till it is tender and soft. Take this aside
Again in the same pan, add pirandai pieces and stir- fry till it becomes pale green. Also add curry leaves and sauté along with Pirandai
Take all these fried ingredients to the mixer jar along with salt and grind it to a coarse paste. Add water very little, if needed
Very healthy and also tasty Pirandai Thogayal is now ready! Mix it with rice and slurp!!!

Always grease your hands with oil before touching the pirandai. It will prevent the itching
This pirandai thuvayal is traditionally served over hot steamed rice with a drizzle of ghee or sesame oil.
Tender Pirandai would be the right choice for thogayal

Method:

We need to get tender pirandai for cooking as the thick ones will cause itching in the throat. Before After collecting pirandai, wash it well and break it at the nodes and remove the nodes too. To prevent itching in the hands, smear your hands with a bit of sesame oil before handling pirandai.Scrap or peel the sharp angular edges (all sides) and discard the nodes and leaves. Chop the peeled pirandai into small pieces of 1″ length

Heat a teaspoon of oil in a pan. Add urad dal, bengal gram dal, red chili and asafetida and fry everything till the dal turns golden brown color. Take these aside