Pirandai_Milagu_Kuzhambu

PirandaiMilaguKuzhambu :

#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.

A few days back I prepared Pirandai kuzhambu and 

the taste happened to be better than Pirandai thuvaiyal. 

Now I have tried Milagu kuzhambu using Pirandai [ Veldt grape or Vajravalli ].

Preparation Time            : 10 - 15 mins

Cooking Time                 : 15 - 20 mins.

Quantity prepared           : 1 1/2 - 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
Marble size	Tamarind, soak in hot water
Powders to add :
1 Tsp heaped	Sambar powder
1 Tsp	Coriander powder
1/2 inch long	Turmeric tuber, chop finely*
1 1/2 - 2 Tsp	Salt [ adjust ]
To Grind :
1 Tsp	Black pepper [ Milagu ]
2 Tsp	Cumin seed [ Jeera ]
4 Tsp	Coconut scrappings
1/2 Tsp	Khus khus [ poppy seeds ]
15 - 20 Tsp	Curry leaves
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

Note : 

*If Turmeric tuber isn't available, use 2 pinches of turmeric powder.

If tender stems of Pirandai 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.

Method :

Clean pirandai stem & then chop into small pieces.

Set aside.

If Sundaikkai is being taken then cut into halves and put into a vessel containing water.

Heat a kadai with half a teaspoon of oil on a stove over slow flame.

Crackle mustard seeds and then roast bengal gram, groundnuts till golden brown.

Transfer into a bowl.

Then in the same kadai add half a teaspoon of oil.

Add black pepper and stir continuously with a ladle.

When it starts crackling add cumin seeds and keep stirring.

Remove from kadai once Cumin seed splutters & changes in color.

Transfer into a mixie jar.

Then roast curry leafs with little oil till leaves turn crisp.

Transfer into the mixie jar. Add khus khus & coconut scrapping into the jar. 

Grind into a smooth paste adding enough water. Keep aside.

In the same kadai add 2 - 3 teaspoon of oil and saute pirandai pieces [ Veldt grape ].

Stir continuously till pirandai stem turns soft and changes to pale green in color.

Next add chopped onion, chopped garlic, pirandai leaves, curry leaves, half of finely chopped turmeric tuber [ or turmeric powder ] & halved sundaikkai.

Saute for a minute or till onion turns pale pink in color.

In the meantime heat another kadai or a heavy bottomed vessel with a cup of water on another burner over medium flame.

Turn off the stove and transfer sauteed pirandai and other ingredients into the kadai with water.

Then add Sambar powder, coriander powder and finely chopped turmeric tuber [ or turmeric powder ].

Also add crackled mustard seeds, roasted bengal gram & groundnuts.

Let it simmer for 5 minutes or till sundaikkai cooks well.

Then add ground coconut - black pepper paste and salt.

Allow to simmer till its raw smell goes off.

Finally squeeze out juice from soaked tamarind with half a cup of water and strain into boiling mixture.

Let it be on fire for another two minutes.

Adjust salt and put some teared curry leaves.

Turn off the stove and transfer tasty Pirandai milagu kuzhambu into a serving bowl.

Just like Pirandai kuzhambu, Pirandai milagu kuzhambu tastes superb when mixed with hot rice.

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 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