Wednesday, February 28, 2018

Pirandai Thuvaiyal / Pirandai chutney / Hadjod chutney

Hadjod chutney
Pirandai chutney

Pirandai (Cissus quadrangularis) is a creeper plant, also known as hadjod (in hindi), adamant creeper , devil's backbone. Pirandai has numerous health benefits, so incorporating in our diet helps to lead a healthy life.

  • It helps to treat indigestion. 
  • It also increases appetite, so if your kid is not eating well try giving this pirandai chutney / pirandai thuvaiyal once in a while. 
  • It helps to alleviate menstrual cramps and used to treat irregular periods
  • It also helps in treating piles
People usually avoid making pirandai at home due to its itchy nature. But if we handle it properly, we can prevent itchiness in our hands.

How to handle pirandai stems ?  some tips are as follows :
  • Always pick the tender pirandai (young ones). Aged pirandai stems are hard to break with hands. Tender ones (young stems) are easy to break with hands. Aged pirandai stems will be having more itchiness so avoid aged ones. 
  • Apply some sesame oil in your hands before cleaning the pirandai stems. 
  • wash the stems well and cut at the nodes. discard the hard nodes part. 
  • remove / peel the sharp edges and then cut the center part to small pieces. 
  • fry / cook it well because raw ones tend to itch. 

How to plant pirandai at home ?

As pirandai has lots of medicinal values, its better to grow one at home. Its easy to plant, just pick a small stem with two nodes minimum. Plant one node part inside soil and leave another node outside. It will soon multiply. Pirandai plant needs less water and less maintenance. 

We can make chutney out of this pirandai. Pirandai thuvaiyal goes well with rice and dosa. Try out this pirandai chutney / hadjod chutney recipe at your home and share your feedback in the comments section below. 

Ingredients (serves for 3)

Pirandai (chopped ) - 1 cup [ 1 cup size = 240 ml]
dry red chili - 2
ginger - 1 inch piece
coconut pieces - 1/2 cup
sesame oil - 2 tablespoon
urad dal - 2 tablespoon
salt - as needed
tamarind - 1 inch piece
curry leaves - 1 sprig

Method :

  • Wash the pirandai stem well and cut at the nodes. Discard the node part.
  • peel / remove the sharp edges and cut it into small pieces
  • heat sesame oil in a pan and fry the pirandai pieces well until it cooks completely. When the pirandai is cooked, the color of it will get changed and the pirandai pieces will shrunk. 
  • once fried, remove it from the oil. 
  • in the same pan, add urad dal, red chili and curry leaves
  • once the urad dal becomes golden brown in color, remove it from the flame and let it cool down. 
  • grind it along with fried pirandai pieces
  • grind it coarsely and then add ginger, salt, tamarind and coconut pieces
  • grind it again to a smooth consistency by adding little bit of water 
  • serve it with hot rice or dosa

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