Pirandai thuvaiyal recipe with step by step pictures. Without itching you can prepare and enjoy it’s health benefits.
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. We made again pirandai thogaiyal at Chennai. So I took the opportunity to click picture for my post.
How to clean pirandai – check out in the below video:
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 thuvaiyal recipe
Ingredients
- 1 cup Pirandai cleaned & chopped finely
- 6 Red chilli long variety
- ¼ cup Urad dal
- ½ teaspoon Tamarind
- ¼ teaspoon Asafoetida
- Salt As needed
- 2 tablespoon Sesame oil
Instructions
- 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.
- 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.
- Cool down and first powder chilli, salt, tamarind, asafoetida into a coarse powder. Later add the sauteed pirandai.
- Grind coarsely. Add little water and grind again. Now it will be bit smooth to look.
- Lastly add urad dal and grind to a coarse thick paste. Check for salt and transfer to the serving bowl.
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.
Pirandai thuvaiyal method
- 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.
- 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.
- Cool down and first powder chilli, salt, tamarind, asafoetida into a coarse powder. Later add the sauteed pirandai.
- Grind coarsely. Add little water and grind again. Now it will be bit smooth to look.
- Lastly add urad dal and grind to a coarse thick paste. Check for salt and transfer to the serving bowl.
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.
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
Thanks for your inputs
healthy thogaiyal…amma adikkadi seivanga…good for bones…
What a healthy dish!! Loved this Raji 🙂
My MIL says pirandai increases the appetite.Thanks for the recepie. What is its refrigerated life of the thuvaiyal?
It has been ages since i had this pirandai thogayal. Though the plant looks weird, the thogayal tastes yum. Nice recipe
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
Since no coconut and we sautee well… u can keep it for a week when handled properly. After that I haven't tried.
It has been a while since I had this.. yeah it tastes nice (even though I was taken back by the look of it :-))
Looks delicious…..healthy chutney….plze tell me its malayalam name…
Raks we can get this in wet markets.Particularly Malay vendors will sell this in packets.We get this here @Boon lay.
Oh thats great info! 🙂 Thanks for sharing, will look for it. If by any chance if you know what they call this, let me know.
Changalam piranda?
Thank you
Healthy thogayal:) after so many years seeing this. Thanks for the recipe
new veg to me i dont know what it is called in kannada..looks very healthy and delish..
I miss this healthy thuvaiyal here, its been ages i had it.
hv tasted it but never made tis.. bookmarked .. my neighbor has loads in her pots let me try it soon
ok.
Thanks for nice explanation with photos.
Mangaravalli in kannada
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
Thnx am gng to try it for first time. Hope it ll come nice and delicious
While you are roasting urad dhal … at that time add some curry leaves… little tamarind … then follow the process…
so thst will avoid itching. ..
Hai along with this recipe add some curry leaves… and small size of tamarind….. While you are roasting urad dhal…. red chilli. ..
Itching will avoid…
Awesome recipe in detail, tried it. It was yum…thanks a ton
Hi.. Thanks for the recipie and information.
It's called as NALLERU in Telugu it seems
Yummy!
No ginger/ garlic? Channa dhall for urad?
Please clarify. Thanks.
We add just asafoetida (HIng/ perungayam) No ginger garlic. And it goes well only with urad dal than chanadal.
how many days we can store this in fridge and use?
My mom managed to bring it to Canada. Don’t tell anyone.
Hi where in Singpaore you can get this “pirandai”
They keep it in Sri Murugan at times or you can try in Velan Stores too. Some little India vegetable vendors keep upon request too.
Thanks for the reply. I got the Malaysian pirandai in Tekka market, not sure it is the same . I wanted to post the photo ,but I couldnt post it here. Can you please post how pirandai looks that you bought in singapore. Thanks for your help in advance.
It’s shown in this video. I grow it in a pot in my balcony from the pirandai I got here. It’s pretty much same. https://youtu.be/x2lSsG-BMH0