Pirandai

Pirandai is a green climber widely used in Pirandai thuvaiyal and Pirandai kulambu dishes in South Indian cuisine. Chemical name is Cissus Quadrangular. It is called as Peranda or Changalam Peranda in Malayalam, Nalleru in Telugu, Makoy in Hindi, Kakkesappu in Kannada, Hadjod, Hadjora in Hindi and Edible stemmed vine in English.

Siddha medicine recommends Pirandai as it helps cure bone fractures by enhancing new bone growth. Pirandai is also used in treatments related to nervous disorders, arthritis, and asthma.

Pirandai improves blood circulation. Pirandai juice is also as essential ingredient in the balm used as an external application for curing bone fractures. 
How to use:

Pirandai Balm
For arthritis related knee pains, you can apply Pirandai balm on knee joints and gently massage them. To prepare Pirandai balm, boil Pirandai pieces in til oil (nallennai) and store the filtered oil in a clean and dry container.

Pirandai Chutney / Pirandai Thuvaiyal

1. Collect 10-12 pieces of Pirandai.
2. Remove the peel off Pirandai. Note: To avoid any itching on your fingers, dip your fingers in tamarind soaked water before peeling off the Pirandai.
3. Cut Pirandai into smaller pieces.
   
4. Heat Til oil or ghee.
5. Add 5-6 dried chillies to the oil.
6. Add tamarind (3 strips or berry-size) to it.
7. Add a small piece of coconut.
8. Add 5 spoons of urad dal.
9. Add salt to taste.
10. Fry till urad dal.
11. Grind the Pirandai mixture and serve it. Note: Pirandai thuvaiyal is a good side-dish for Idly and Roti.

Pirandai Pulusu / Pirandai Kulambu

1. Collect 10-12 pieces of Pirandai.
2. Remove the peel off Pirandai. Note: To avoid any itching on your fingers, dip your fingers in tamarind soaked water before peeling off the Pirandai.
3. Cut Pirandai into slightly bigger pieces.
4. Soak a big chunk of tamarind (10 strips or lemon-size) in lukewarm water for 10 minutes. Gently blend it with the water so that tamarind dissolves completely into the solution.
5. Heat Til oil or ghee.
6. Fry mustard, fennel seeds, jeera and asafetida (optional).
7. Add 1 chopped onion and 7-8 garlic cloves. Add the Pirandai pieces.
8. Add 1 chopped tomato.
9. Add 4 tea spoons full of Chilli powder. Add 2 tea spoons of coriander powder.
10. (Recommend Aachi kulambu chilli powder for better taste).
11. Add 4 cups of water.
12. Add salt to taste.
13. Boil in medium flame for 10-15 minutes. The gravy should be half the original volume.
14. Add coriander to garnish and serve.

You can use the Pirandai pieces in any gravy or chutney. However, remove the side skins to avoid irritation in the throat.

Eat Pirandai once a week to stay fit and healthy.