Pirandai Thoovayal

                                            Pirandai  /  perandai    in  Tamil.    The   common   English  name   is   Adament  creeper   or   Edible   stemmed  vine.    It   is   a   medicinal  plant   since   antiquity.

                                             It   is  used   for  piles  ,  asthma ,   digestive  troubles ,   cough ,   loss   of   appetite ,    it   removes   constipation ,    kill   stomach   worms   and   also   act   effective   for   loose   motion    or   dysentery.     It   is   mainly   used   as    healer   of   bone   fractures.     It   is   one   of   the   very   frequently   used   herb   by   traditional   bone   setters   of   India .

                                         Pirandai   contains   high   amount   of   vitamin  C , carotene ,   A ,  anabolic   steroidal   substances   and   calcium .

                                            Post  menopausal   women   are  at   particular   risk   to   osteoporosis   because   the   loss   of   oestrogen   associated   with   menopause   leads   to   bone   loss.   Pirandai   is   likely   to   exert   beneficial   effects   on   recovery   of   bone   mineral   density   in   postmenopausal   osteoporesis.

                                            The   leaves   and   stem   are   frequently   eaten   with   curry   in  southern   India .    We   can   cook   it  as   chutney ,   thoovayal ,    kulambu ,   pickle   and   so on........

                                             I   have   this   creeper   in   my   kitchen   garden,     so   quiet  often   I   use   to   prepare   pirandai  thuvaiyal  /   chutney .     It    will   be   so   yummy.      you   have   to  add   tamarind   for   pirandai  recipes ,    because   it   makes   your   tongue   and   throat   itchy.     The   tamarind   neutralizes   this   effect .   Even   cleaning   pirandai   makes   hand   itch ,   so   you   can   use   a   hand   gloves   or   you   can   apply   oil   to   your   hands   at   the   time   of   cleanning.

                                            In   Tamil   homes   pirandai   is   often   taken   with   clarified   butter   or   in   the   form    of   tasty   chutney.

Ingredints:

1.    pirandai                                                    ---- 2 cups  (  chopped  )

2.     urad  dhal                                               ---- 2 tablespoons

3.     broken  channa dhal                               ---- 2 tablespoons

4.     dry  red  chillies                                      ---- 3 nos

5.     tamarind                                                 ---- pebble  size  balls

6.    salt  to  taste

7.     garlic                                                      ----10 pods

8.    asofotida                                                  ---- 1/4 teaspoon

9.     curry  leaves   few

10.     oil                                                       ---- 1 teaspoon

Preparation  Method

1.       Clean     &     wash   pirandai ,    remove   the   unwanted   parts ,     you   can   use   the   leaves   also.

2.        Heat   a   pan   with   oil ,   then   roast   the   all   above   said   ingredients ,    each   seperatly.    (   except   tamarind   &  salt  ).      while   roasting   pirandai  ,    put   it   in    very    low   flame   and   roast    it   finely   till   they   cooks.

3.        Now   cool   the   roasted   ingredients    and   by   using   the   mixer   jar   grind   it   along   with   salt   &     tamarind    using    very   little   water   to  it.


This    goes   well   with   Iddly ,   dosa ,   chappatis ,  Rice    and   so on....................