Pirandai/Perandai (Cissus quadrangularis) is commonly known as Veldt Grape or Devil’s Backbone and is part of the grape family. It is rich in Vitamin C, Iron, Magnesium and Calcium. Generally given to new mothers and toddlers, it is good for the bones and has been used as a medical plant for centuries.
Pirandai – 1 cup, cleaned, chopped, washed
Toor Dal – 1 cup, boiled
Tamarind Extract – 1 cup
Bengal Gram Dal – 3/4 cup, boiled
Sambar Powder – 2 tblsp
Jaggery – little
Turmeric Powder – a pinch
Salt as per taste
Water as required
Mustard Seeds – 1/4 tsp
Oil as required
Coriander Leaves – few, chopped
1. Heat little oil in a pan.
2. Saute the pirandai pieces till light golden. Remove.
3. Add mustard seeds and fry for 20 seconds.
4. Add tamarind extract, pirandai, salt, turmeric powder, jaggery, sambar powder and bring to a boil.
5. Add the cooked dal and simmer for 3 to 4 minutes.
6. Garnish with coriander leaves.
7. Serve hot.