Cissus (Pirandai) Chutney: A South Indian Sidedish

published by Muthusamy R on Apr 23, 2009

Bone Vine or Cissus is the wild climbing herb found everywhere. Popular species in South India include Cissus adnata and Cissus pallid. The most popular medicinal application of cissus in India includes treating for bone fractures. It is also prescribed as a tonic to treat digestive problems, cough, breathing problems and pile. The stem of the plant is loaded with rich amount steroids.

Cissus or Bone Vine Image via Wikipedia

Bone Vine or Cissus (Botanical Name Cissus adnata and Cissus pallid – Family Vitaceae) hadjod, hadjora, harsankari (Hindi) asthisonhara, vajravalli (Sanskrit), nalleru (Telugu) pirandai (Tamil) is the wild climbing herb found everywhere. There are around 350 species. Popular species in South India include Cissus adnata and Cissus pallid.

The most popular medicinal application of Cissus in India includes treating for bone fractures. The folk medicine (bone setters) uses this herb as an external application for reliable bone setting treatments. It is also prescribed as a tonic to treat digestive problems, cough, breathing problems and pile. The stem of the plant is loaded with rich amount steroids.

The tender stems are used in kitchen. It is the natural remedy for digestive problems. You can prepare chutneys and pickles


Cissus (Pirandai) Chutney

Ingredients

  •  Asafotida:    a pinch
  •  Black gram Dal:    One teaspoon
  • Mustard:    One teaspoon
  • Cissus (Bone vine or Pirandai) Tender stems:    8
  • Oil to sauté
  • Red chilies:    4 – 6 numbers
  • Salt:    to taste
  • Tamarind: small ball

Method

  1. Select fresh and tender stems of Cissus. With a knife remove the hard veins.
  2. Just clean for dirt. Wash the stems. Keep the fleshy portions. Cut in to small pieces.
  3. Wipe it with your kitchen napkin.
  4. Place the sauce pan on the stove. Light the stove and heat oil. Add mustard and allow it to splutter. Add black gram Dal, red chilies and Asafotida and stir well.
  5. Add tamarind and sauté.
  6. Add salt.
  7. Wet grind the ingredients in your mixer into fine paste.
  8. The shelf life is 3-4 days. If not touched by hand it will have more shelf life.


One Response so far | Have Your Say!

  1. # 1 by CHAN LEE PENG
    May 1st, 2009 at 7:16 am #

    Yummy sidedish, thanks!

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