Pirandai  Kuzhambu / Adamant creeper gravy:

Pirandai is a creeper that has wonderful medicinal valiues and health benefits. It is called “Adamant Creeper | Devil’s Back Bone | Veldt Grape” in English.This creeper grows easily everywhere and can be very easily grown in pots at home. I tried this recipe first time with some hesitation because of its itchy nature but the result was amazing,  I should thank my sister for this interesting recipe. Delicious and healthy Pirandai kuzhambu can be served with plain cooked rice or idly , Dosa.

Pirandai has multiple health benefits: It treats indigestion, fractures and sprains, is a best worming medicine, treats piles, menstrual problems and is also the best home remedy for ear pain. Many hesitate to use pirandai because of it’s itchy nature, but if we properly handle pirandai, we can prevent itchiness in our hands. First always try to pick tender pirandai, young pirandai can be easily broken with hands and as the pirandai ages it thickens. To prevent itching in the hands, smear your hands with a bit of sesame oil before handling pirandai. After collecting pirandai, wash it well and break it at the nodes and remove the nodes too. If the pirandai is tender, you can break it with hands easily into two and pull the fibers apart, like we do for peeling drumsticks. If the pirandai is a bit aged, after breaking at the nodes, take a peeler and remove the sharp edges like we do for ridged gourd, now the prandai is ready to be used. Pirandai chutney or thogayal is very famous in my place and if you have young children at home who don’t eat well, try giving this pirandai chutney weekly twice. Even people who complain of indigestion often can include pirandai at least weekly twice in their diet. Poultice made of pirandai is also used extensively for treating sprains in my place. I always collect fresh, tender pirandai which easily breaks for using. My elders have always followed the famous adage that prevention is better than cure, so if we include these kinds of medicinal plants weekly once or twice in our diet, we can prevent many diseases.

Get more information from: http://www.wildturmeric.net/2014/12/5-amazing-health-benefits-uses-of-pirandai-veldt-grape.html

Ingredients:

Pirandai-150 gms

Shallots (onion)-7 nos

Garlic pods-3nos

Fennel seeds-1 tsp

Coriander seeds-1 1/2 tsp

Cumin seeds-1/2 tsp

Black pepper- 1/2 tsp

Methi seeds-1/2 tsp

Channa dal-1 tsp

Red chilli-5 nos

Coconut grated 1 tbsp

Salt-1 tsp

Tamarind  big gooseberry size

Jaggery (powdered)-1 tsp

To Temper:

Oil 2 tbsp

Mustard seeds-1 tsp

Curry leaves-2 twigs

Method:

1. Wash and cut pirandai carefully as mentioned above.

Note: To prevent itching in the hands, smear your hands with a bit of sesame oil before handling pirandai. After collecting pirandai, wash it well and break it at the nodes and remove the nodes too. If the pirandai is tender, you can break it with hands easily into two and pull the fibers apart, like we do for peeling drumsticks. If the pirandai is a bit aged, after breaking at the nodes, take a peeler and remove the sharp edges like we do for ridged gourd, now the prandai is ready to be used.

2. Cut it in to very small pieces as shown in the picture below.

 

3. Fry pirandai in a teaspoon of oil cook well until it chages its colour and shrings.

4. In another pan add a teaspoon of oil and roast all the other ingredients mentioned above.

5, Grind altogether with salt and tamarind to a smooth paste..

6.Heat the above mentioned oil and season it with the mustard seeds,

7. Add ground paste to it saute for 5 minutes in medium flame, add some water and  jaggery, allow it to boil for 2 to 3 minutes in medium flame.

Pirandai kuzhambu is ready to serve with plain cooked rice.

Recipe courtesy

Ruckmani Sabarathinum.