Pirandai is a creeper that grows very easily.
Pirandai is also called the Adamant Creeper or Veldt Grape in English. It is called Hadjot in Hindi. Pirandai has excellent medicinal uses and health benefits. The juice extracted out of Pirandai is used in making Appalams ( Pappads). Pirandai Thuvaiyal when mixed with hot rice and ghee is just, just Superb. Pirandai Thuvaiyal goes well with Crispy hot Dosas, Upma, Phulkas, Mixed rice Varieties and Adai. Pirandai is a very good digestive. Relieves body pain, gas problems and swelling. Use it Twice or Thrice a week. You can just plant it in a pot. It grows just like that. I grow this creeper in my backyard. Fresh tender Pirandai is easy to chop and cooks in no time. Do try and enjoy the Thuvaiyal.
To prevent fingers from itching while chopping the Pirandai, just apply some coconut oil to the fingers. Use only the first 3 segments of the Pirandai Stem. Use tender Pirandai.
The Pirandai Thuvaiyal has a nice texture. Grind the Thuvaiyal without much water.
Pirandai ( washed, peeled slightly and chopped finely ) – 4 tablespoons
Curry leaves – 3 tablespoons
Peeled and finely chopped ginger – 1 tablespoon
Urad dhal – 2 tablespoons
Channa dhal – 1 tablespoon
Cumin seeds ( jeera ) – 1 tablespoon
Black pepper – 1 teaspoon
Dry red chillies – 3 ( torn)
Asafoetida powder – 1/2 teaspoon
Salt to taste
Grated jaggery – 1 teaspoon
Tamarind paste – 1/2 teaspoon
Oil – 1 tablespoon
Water – 3 tablespoons
Heat a thick bottomed pan. Add the oil. Roast the urad dhal, channa dhal, asafoetida, red chillies, black pepper and jeera. Sauté on sim flame till golden. Add the ginger, pirandai pieces and the curryleaves. Sauté on sim flame for 3 minutes. Switch off the stove. Transfer the contents to a plate. Cool. Add the tamarind paste, salt and the grated jaggery. Blend to a coarse paste with little water. Transfer to an airtight container. Serve with hot rice and ghee or any tiffin items.
1) While handling the Pirandai , the hands will be little itchy. Do not worry.
2) This Pirandai Thuvaiyal can be stored in the normal fridge compartment . Keeps good for 2 to 3 days.