Perrandai Thovaiyal

Pirandai with leaves and flowers.

Pirandai in Wild - Vellore Mountain.

Perrandai Thovaiyal

There is new wing of studying ethnic herbs and concoctions (Medico-Ethnobotany/ Ethnobotany / Ethnobiology). The Tribals, Natives, Witch doctors, Shamans, Ayurdeva, Siddha, Unani doctors....have been practising this for centuries.(Medicine is always practising....and never studying.....for eg: the result won't be repeated with everyone....certain group, sex, worknature, geographical location, everthing matters) Anyways.... increasing the supply by breeding certain species, tapping its specific genes.....in order to meet the increasing demand should be duly noted. Besides R&D....government should take measures towards conservation, educating the locals...

Its Botanical name is 'Cissus quandrangularis'. We call this as Pirandai / Perandai in Tamil. Its English common name is 'Edible Stemmed Vine'.

Other names of the Vine:

Sanskrit: asthisonhara; vajravalli Hindi: hadjod; hadjora; harsankari
Bengali: hasjora; harbhanga
Marathi: chaudhari; kandavela
Gujrati: chadhuri; vedhari
Telugu: nalleru
Tamil: pirandai
Canarese: mangaroli

It is mainly used as healer of bone fractures. It is one of the very frequently used herb by traditional bone setters of India. (In Hindi Hadj=bone; Jod=to fix). It is also used for piles, asthma, digestive troubles, cough, and loss of appetite.

Chemical Constituents: Stem isolates include 3- keto steroids, onocer-7-en-3a, 21b-diol (I) and onecer-7-en-3a, 21a-diol (II).

Other Uses:Stems and roots yield strong fiber. Young shoots are used in curries. See my Pirandai Karakuzhambu here:

  • Pirandai Karakuzhambu

  • Ingredients:

    Pinju Pirandai/young shoots of pirandai-finely chopped 1 cup
    Urad dal 1/2 cup
    Dry red chilies 5
    Garlic 5 cloves
    Tamarind paste 1 spoon
    Asafoetida 1/2 spoon
    Ghee / Sesame oil 1/4 cup(I used ghee).


    In a wok, heat oil and fry the pirrandai. One have to fry this really well or otherwise.....its kind of hard while swallowing(it is pricky-maybe its rhaphides)Then set it aside.

    In the same oil, fry all the other ingredients. Once it turns reddish brown, again add the pirandai to it. Fry them again really well.

    Let them cool and then take it to blender and wet grind the same.

    Serve this along with steam cooked rice/raagi kali/raagi Sangati. Simply un beatable!


    Indranee said...

    Thanks a lot for dropping by my blog! This is a lovely recipe...would surely go great with rice!

    Malar Gandhi said...

    Thank you dear.

    Priya said...

    Pirandai thuvaiyal looks delicious, my mom's fav...i have something for u pls check it.. http://priyaeasyntastyrecipes.blogspot.com/2008/11/360-foodie-award-n-yumyum-blog-award.html

    indosungod said...

    Malar, I have not seen this for ages. Pirandai puli kulambu is a regular on ammavaasai days in my gran's place. I have got to try this on my next visit. Please indulge my curiosity, how do you manage to get these unique veggies/greens here?

    Malar Gandhi said...

    Hai Priya, that is kool award...yum yum! Thanks for sharing it with me...will take couple of days to display it on the blog!

    Dear IndoSunGod, Nice to see ur comment! I am glad that u liked my recipe! Oh dear, wish I could find these here! But I hardly ever see fresh English veggies in this little town. I use just frozen veggies here!:( poor me! These unique stuff were clicked during my vacation to India.

    Viki Xavier. said...

    Pirandai thovaiyal ..those picture and explanations..makes me crave for it. Great explanations with botanical name. wonderful dear. I don't know when our Indian Govt. will utilize all its incredible resources? ? Keep rocking gal.