Start Reading Mode
0 0
Pirandai Thuvaiyal

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3/4 cup pirandai/ adamant creeper chopped
2 tbsp cooking oil
3 tbsp black gram
2 dry red chili
3/4 tsp ginger paste
1 tsp tamarind paste
1 sprig curry leaves
3 tbsp grated coconut
salt to taste

Nutritional information

795
calories
56.16 g
carbohydrates
50.09 g
protein
41.53 g
fat
431 mg
sodium
99 mg
cholesterol

Pirandai Thuvaiyal

Features:
  • Veg
Cuisine:
  • 20 mins
  • Serves 4
  • Easy

Ingredients

Share

Nature has so much to offer. Often people neglect it and worse, destroy it. Many plant species are already in your kitchen pantry, a few are rare while the rest are famous. Each of these plants and herbs is filled with so many nutrients that are essential for our body. Instead of relying on chemical supplements you can always opt for naturally grown herbs and plants. Pirandai, as known in Tamil Nadu is easily grown through all seasons and yet rarely used. Pirandai is called adamant creeper in English and hadjora in Hindi. It has been used as a medicinal plant since ancient times. Thuvaiyal means chutney. Pirandai thuvaiyal is a perfect side dish with rice, dosa and kichidi.

Health Benefits

Adamant creeper had multiple health benefits and was used to treat, gastritis, indigestion, fractures, and sprains. It can also treat menstrual cramps, irregular menstrual problems. It stimulates energy, increases memory power and treats back and neck pain. Also helps in removing blocks in the heart. Warning! It must be eaten moderately as even a little is quite effective.

(Visited 9 times, 1 visits today)

How to make Pirandai Thuvaiyal

  • Choose tender adamant creeper for String the adamant creeper and peel the sharp angular edges and discard the nodes and leaves.
  • It is advisable to grease your hand by applying sesame oil to prevent itching before handling adamant creeper.
  • Cut them into small pieces.
  • In a wok, heat oil. Add black gram, red chili, curry leaves, and ginger paste.
  • Sauté until the black gram turns into golden brown.
  • Transfer the sautéed ingredients into a plate.
  • In the same wok add 1tbsp oil and add adamant creeper. Continuously sauté it well in oil until it turns pale green in order to avoid itching in the throat.
  • Add grated coconut and salt, sauté it for 2 to 3 min.
  • Switch off the flame and leave it aside to cool.
  • Once it is cool down add all the sauteed ingredients and tamarind paste into a mixer/blender and grind it.
  • Pirandai thuvaiyal is ready and can be eaten with hot rice or dosa.

Trivia

Adamant creeper grows pretty quickly and the tendrils, though small, have a steady grip on the ground as well as any other plant or tree around that area. The Assamese people, the Garo tribe of Meghalaya and Bangladesh have used adamant creeper as a medicinal plant for bone fracture.

Onion, Cheese Stuffed Mushroom
previous
Onion, Cheese Stuffed Mushroom
Ragi Puttu
next
Ragi Puttu
Onion, Cheese Stuffed Mushroom
previous
Onion, Cheese Stuffed Mushroom
Ragi Puttu
next
Ragi Puttu

Add Your Comment