Pirandai is a popular ingredient in South Indian cooking. With numerous medicinal and health benefits, it is often used to make chutney or sambar. It’s botanical name is Cissus quadrangularis. In Hindi it is called Hadjod or Hadjora. In English it is called as Veld grape or Veldt grape or Winged treebine. In Telugu it is known as Nalleru.
Pirandai – 1 cup, tender
Tamarind – 20 gms
Sambar Powder – 1 tblsp
Dry Red Chillies – 4
Green Chillies – 2
Curry Leaves – few
Black Peppercorns – 1 tsp
Coriander Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Vendhayam – 1/2 tsp
Jaggery – a small piece
Salt as per taste
Gingelly Oil – 2 tsp
1. Heat 1 tsp oil in a pan.
2. Fry the mustard seeds, red chillies, green chillies and curry leaves for 30 to 45 seconds.
3. Clean and wash the pirandai.
4. Chop it into small pieces and add to the pan.
5. Stir well.
6. Fry the peppercorns, coriander seeds, cumin seeds and vendhyam in little oil.
7. Grind to a fine powder and add to the pan.
8. Add some warm water to tamarind and take an extract.
9. Add this to the pan along with some salt.
10. Bring to a boil and add the ground powder.
11. Simmer for a few minutes or until it has reached a sambar consistency.
12. Add the jaggery and remaining oil.
13. Stir well and serve hot with rice.