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

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

Pirandai_Ilai_Thuvaiyal

#PirandaiIlaiThuvaiyal [ #PirandaiLeafChutney ] : #Pirandai [ #பிரண்டை ] is a wild creeper widely seen over the garden fence. It is called Adament creeper / Devils' back bone / Veldt Grape in English. It is called #Hadjod in Hindi. It is also called #Arukani [ அருகணி  ] or #Vajravalli [ #வச்சிரவல்லி ] . The botanical name is Cissus quadrangularis. Since ancient times the creeper has been in use to strengthen bones and to treat bone ailments. The healing property is due to the presence of vitamin C and antioxidants in it. This creeper is used in the preparation of urad pappad. #Thuvaiyal [ #Chutney ] can also be prepared from its stem and also from its leaves. Now its extract is available in the form of tablets which is easy to consume for bone strength.
The stem has to be cleaned and the fiber at the edges has to be removed before cooking. It has to be sauteed well before consuming as it is itchy if used raw. Pirandai thuvaiyal [ Pirandai chutney ] is the best way to get its nutrients. Here Pirandai leaves have been used to make a tasty Thuvaiyal [ chutney ].

The red chilly, asafoetida, black gram [ urad dhal ], horse gram, flax seeds have to be roasted well in oil one by one and finally the leaves have to be sauteed well.
Then all the items are allowed to cool down to room temperature.
grind them into a smooth paste.
Thuvaiyal [ chutney ] is ready.

Ingredients :
A handful	Pirandai Ilai cleaned
4 - 5	Red chilly
1 Tsp	Black gram
1 Tsp	Horse gram
5 Tsp	Coconut scrapings
Small piece	Asafoetida
1/2 Tsp	Flax seed
1 Tsp	Ginger chopped [ optional ]
4 -5	Black pepper corns
1/4 Tsp	Coriander seeds
2 Tsp	Lemon juice [ adjust ]
1 Tsp	Salt [ adjust ]
2 Tsp	Gingelly oil [ till / sesame oil ]

Method :
Clean pirandai leaves in water two or three times.
Drain the water and set aside.

Heat a kadai with half a teaspoon of oil on slow flame.
Add red chilly and asafoetida once oil starts fuming.
Fry red chilly till its color changes to dark red.
Remove and place it on a dry plate.

Then add coriander seeds in the same kadai.
Fry coriander seed till it gives out nice aroma.
Transfer on to the plate.
Fry black pepper also in the same way and remove.

Now add half a teaspoon of oil and then add black gram.
Keep stirring for a minute and then add horse gram.
Continuously stir till black gram turns golden brown and horse gram starts crackling.
Transfer on to the plate.

Roast flax seeds till it crackles and transfer to the plate.

Finally saute Pirandai leaves well.
Transfer on to the plate.

Allow them to cool down to room temperature.

Now take all the roasted ingredients into a mixie jar along with salt and coconut scrapings.
Grind into a smooth paste adding lemon juice and water.
Adjust salt and Transfer into a serving bowl.

A very good accompaniment for tiffins like Upma, 

Pongal, Rice Sundal, 

idli and dosai.

This chutney can also be mixed with hot white rice along with a dash of gingelly oil [ sesame/till oil ] and relished with sambar or 

any favorite vegetable curry of ones choice. 

Other chutney recipes you might like to try

Bringaraj chutney	Coriander green chutney	Pudhina yogurt chutney
Vallarai [ centella ] chutney	Poduthalai thuvaiyal

For Other Chutney Varieties

Chutney Recipes

For variety of recipes

Recipe Index