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Monday, December 28, 2015

Pirandai Thuvaiyal Recipe-Pirandai Benefits

Pirandai (Cissus quadrangularis) is known as Veldt Grape, Devil's Backbone and Adamant Creeper in English. It is known as Hadjod in Hindi. It is a creeper and grows wild on fences. It can be easily grown at home. Pirandai has many medicinal benefits. It is used for medicinal purposes in both Siddha and Ayurveda systems of medicine. Today we will learn how to make pirandai thogayal following this easy recipe. 

Pirandai Thuvaiyal

Pirandai Thuvaiyal

Pirandai Thuvaiyal

 Prep Time : 10 mins
 Cook Time : 15 mins 
 Serves: 4
 Recipe CategorySide Dish-Chutney
 Recipe CuisineIndian

   Ingredients needed

   Pirandai - 3/4 cup chopped
   Sesame seed oil - 2 tbsp
   Urad dal - 3 tbsp
   Red Chillies - 2
   Ginger - 1/2 inch piece
   Tamarind - a small piece
   Curry leaves - a sprig
   Grated coconut - 3 tbsp
   Salt to taste


Choose tender pirandai for cooking as the thick matured ones will cause itching in the throat. String the pirandai and scrap or peel the sharp angular edges (all sides) and discard the nodes and leaves. It is advisable to grease your hands with sesame seed oil before handling pirandai to prevent itching. Wash and cut it into small pieces and set aside.


Heat a tbsp of oil in a kadai, add urad dal, red chillies, tamarind, curry leaves and ginger. Saute until dal turns golden brown. Remove from kadai and keep it aside. If using tamarind paste, you can add it while grinding.

In the same kadai, add another tbsp of oil and saute the pirandai on medium heat until it turns pale green. Sauteing the pirandai well in oil is very important otherwise you will have itching in the throat after eating or even while eating.

Once the pirandai is sauteed well, add grated coconut and saute for another 2-3 seconds. Add salt needed and switch off the heat. Leave it to cool.

Once it cools, grind the pirandai with the dal to a slightly coarse paste.(if using tamarind paste, you can add at this stage and then grind). Pirandai thogayal is ready.

Mix pirandai thuvaiyal/chutney with hot rice, top it with a tsp of sesame seed oil and enjoy it. You can have a vegetable stir fry with it to make a complete meal.

It also goes well with idli and dosa also.

Pirandai Health/Medicianal benefits


Pirandai helps in easing joint pains and is good for general bone health.

In Ayurveda medicine, pirandai is used to heal broken bones and injured ligaments and tendons. Pirandai poultice is said to give relief from sprains and swollen joints.

In Siddha medicine, it is considered a tonic and analgesic, and is believed to help heal broken bones.

Pirandai is used to treat digestion related problems like indigestion, lack of appetite and gastritis.

It is used to treat stomach disorders.

It helps to alleviate menstrual cramps and is used to treat irregular periods.

It is used in treating piles.

It is rich in Vitamin C, which is useful in reducing inflammation effectively.

It is a natural blood purifier.

Note - Pirandai should be eaten in moderation. 

Tips for growing pirandai at home - It is easy to grow at home. Just plant a small cutting of perandai, it will multiply soon. It needs very less water and less maintenance.

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  1. love the information on pirandai.healthy thuvaiyal.

  2. Yes, this perandai is known as bone setter too.use of the main ingredient adds more value to ur receipes.

  3. Very Useful & Healthy recipe. Really I wish to cook perandai, but I don't know the recipe to cook. thanks .

  4. thanks for your valuable information on pirandai thovayal

  5. Very useful, I have pirandai in my garden, didn't know what to do with it now I will try your recipe. Thanks for sharing, I find your recipes very authentic and useful. God bless you.

  6. I made pirandai thuvaiyal today. It was amazing. I love it. Tq so much for ur receipt. Ur receipt is very clear. But the cleaning of pirandai is a very toughest job. This was the first time I did pirandai thuvaiyal. It became tasty only b'cos of ur clear receipt. All the very best.

  7. Complete in all respects. How about channa dhall in place of urad dhall , kadalai paruppu?

    1. Yes, you can add kadalai paruppu in place of urad dal or reduce the urad dal and add kadalai paruppu.

  8. Thanks for sharing the making of pirandai thuvaiyal

  9. Thankyou so much, i had been trying so many ways to cook it but it always itched. Didn't want to give up due to its nutritional value. Now i have hope!

  10. Thank you so much for your recipe. Its very useful

  11. Hi i made the chutney as per the recipe but it has turned out itchy on the throat. Is there anything I can do to salvage it?

    1. To prevent itching - use tender pirandai, string the perandai well and saute it nicely in generous quantity of oil.

  12. Thanks a lot. I grow pirandai at home so I used the tender stems. It's tasty and good health tips

  13. Super one. Well explained recipe.congrats.

  14. Thank u so much for posting good information

  15. can we eat pirandai chutney at night

    1. I eat leftovers from lunch at night sometimes. Nothing has happenned.



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