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Pirandai thuvaiyal recipe | Pirandai chutney for rice

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pirandai-thogaiyal-recipe
When I went to India this year, after all the travels to temples and relatives house, we decided to go to my mom’s place. By then, coz of all those travels, Vj’s tummy got upset. What ever he eats, he got heart burning. So immediately my mom went to her mini garden and picked some of these pirandai (Cissus quadrangularis ,known as Hadjot in Hindi) and made thogaiyal out of it. Pirandai has various health benefits out of which, it is good for heart burn. My mom gave a lot of pirandai to carry to Chennai and suggested me to plant one or two in the plant pot so that it will be lively and I can carry it to Singapore. I planted it in the pot, but I have not brought it here, coz, I was afraid if we could carry plants through air. Also I forgot, I should agree. So left it there. But I am not sure how it will grow and get utilized. But we made again pirandai thogaiyal at Chennai. So I took the opportunity to click picture for my post. My MIL and mom said we can make adai also out of it. But this time only thogaiyal and wish to try adai next time. And if you know about this plant, please let me know how you call it in your region, in your language – in comments section, thank you.

Pirandai thogaiyal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch- side dish
Prep Time: 15 mins    |  Cook time: 15 mins    |  Makes: 3/4 cup

Ingredients

Pirandai, cleaned & chopped finely – 1 cup

Red chilli, long variety – 6

Urad dal – 1/4 cup

Tamarind – 1/2 tsp tightly packed

Asafoetida – 1/4 tsp

Salt – As needed

Sesame oil – 2 tblsp

Method

  1. First cut the pirandai at each nodes and using a knife, scrap the sharp thin edges.Careful with this as it could be an itchy process or even sometimes irritates the skin. Then chop it into small pieces.

  2. Heat kadai with little and roast chilli, urad dal and asafoetida until urad dal is golden in colour. In the same kadai, add rest of the oil and sautee the chopped pirandai well in medium flame with constant stirring, until the colour changes pale.

    3. 2-fry

  3. Cool down and first powder chilli, salt, tamarind, asafoetida into a coarse powder. Later add the sauteed pirandai.

    4. 3-roast

  4. Grind coarsely. Add little water and grind again. Now it will be bit smooth to look.

    5. 4-grind

  5. Lastly add urad dal and grind to a coarse thick paste. Check for salt and transfer to the serving bowl.

    6. 5-grind

Notes

    • Make sure to use only the finger tips to avoid itchy and sore fingers.
    • The pirandai should be sauteed well otherwise it will be even itchy in your tongue.
    • Make sure to remove the sharp edges as well. The nodes also should not be included.

Mix with hot rice and ghee or sesame oil generously. It tastes same as thengai thogaiyal, you won’t believe.

pirandai-thogaiyal

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Comments

  2. t is called 'NALLERU' in telugu…my mom used to use it's juice in the making of urad dal papads…and as far as I remember the plant grows from it's stem

    Reply

  14. Pirandai in various languages:-

    Sanskrit: asthisonhara; vajravalli
    Hindi: hadjod; hadjora; harsankari
    Bengali: hasjora; harbhanga
    Marathi: chaudhari; kandavela
    Gujrati: chadhuri; vedhari
    Telugu: nalleru
    Tamil: pirandai
    Canarese: mangaroli

    Reply

  44. Hi Durga, searching for this one…..a friend is having back bone problem….n somebody suggested this…..can u tell me exactly where in boonlay….would love to source it out……with so many health benefits….a must try now that i know abt it

    Reply

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