Pirandai_Kuzhambu

#PirandaiKuzhambu :

#Pirandai is the Thamizh name for #VeldtGrape or #AdamantCreeper. It is called #Hadjod in Hindi. It is also known as #Arukani or #Vajravalli in Thamizh.

The botanical name is Cissus quadrangularis. Since ancient times the creeper has been in use to strengthen bones and to treat bone ailments.

In Ayurveda system of medicine Pirandai - Veldt grape has been used to heal broken bones and injured ligaments & tendons.

In Siddha medicines, it is used as tonic and analgesic to cure broken bones and to strengthen bones.

I used to prepare thuvaiyal from Pirandai whenever I get it from the market. Last year I planted some pieces of Pirandai creeper in my garden and all have grown well. It's branches entangled one over the other and have formed a web just like idiyappam.

Now I am getting plenty of fresh and tender pirandai from my garden. So I tried kuzhambu using it. 

If tender stems are chosen then it can be used in the preparation without removing the fiber from the edges of it. If it is a well grown stem then the fiber at the edges has to be removed before cooking. There comes a sticky liquid while cutting or removing fiber over the edges of Pirandai. When our skin comes into contact with this sticky liquid, we feel an itchy sensation. So the pieces of Pirandai have to be sauteed well in oil before consuming, otherwise it may itches our throat.

Preparation Time       10 - 15 Mins

Cooking Time            15 - 20 Mins

Quantity Prepared      1 1/2 cup - 2 cups Approx.

Ingredients :
1/2 Cup	Pirandai pieces cleaned
1/2 Cup	Pirandai leaves
15 - 20	Sundaikkai - Pea eggplant [ optional ]
10 - 15	Small Onion, chop nicely
10 - 15	Garlic pods, chop nicely
10 - 15	Curry leaves
Amla size	Tamarind, soak in hot water
1 medium size	Tomato, chop nicely
Powders to add :
4 Tsp heaped	Sambar powder
2 Tsp	Coriander powder
1/2 inch long	Turmeric tuber, chop finely
1 1/2 - 2 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seed
1 Tsp	Bengal gram [ kadala paruppu ]
10 - 12	Ground nuts [ Peanuts ]
Small piece	Asafoetida
4 - 5 Tsp	Groundnut or Gingelly oil

Method :

Clean pirandai and remove fibers from the edges of it. Then cut into 1/2 inch long pieces. Set aside.

Wash sundaikkai [ Pea eggplant ] and cut into halves. Put it in water and set aside.

Heat a kadai with 1 Tsp of oil and crackle mustard seeds once oil starts fuming.

Then add asafoetida piece, bengal gram [ kadala paruppu ] & groundnut, roast till golden brown.

Transfer into a bowl.

Now add 1 Tsp of oil in the same kadai and add pirandai pieces.

Saute till the pieces are well cooked and change to pale green color.

Transfer into the same bowl.

In the same kadai add remaining oil and saute chopped onion, garlic, finely chopped turmeric tuber [ or 1/4 Tsp of turmeric powder ] and curry leaves.

Keep stirring for one minute on medium flame or till onions turn pale pink.

When onion turns pale pink, add halved sundaikkai & pirandai leaves. Saute for a minute.

Add chopped tomato and saute for few seconds.

Now add sauteed pirandai and roasted lentils also into the kadai.

Add a cup of water, sambar powder & coriander powder and bring it to boil.

Close with a lid and cook till sundaikkai becomes soft.

Now squeeze out juice from soaked tamarind with water and strain into boiling mixture in the kadai.

Add salt and let it simmer for 4 - 5 minutes.

Finally adjust salt & add teared curry leaves. 

Now transfer into a serving bowl.

Take hot rice in a plate and pour a ladle full of Pirandai kuzhambu and a tsp of gingelly oil. 

Mix well with hand and relish with any vegetable stir fry [ poriyal ] or any kara curry.

Pirandai kuzhambu is a great accompaniment to lentil & ghee mixed hot rice [ Paruppu sadham ].

It may also go well with tiffins like idli, 

dosai and appam.

Other chutney recipes you might like to try

Bringaraj chutney	Pirandai Ilai [ Veldt grape leaf ] Thuvaiyal	Pudhina yogurt chutney
Vallarai [ centella ] chutney	Poduthalai thuvaiyal	Pirandai [ Veldt grape ] thuvaiyal

Varieties of Recipes