Resveratrol a polyphenol has been detected in more than 70 plant species. Its presence in grapes is well known. As a natural food ingredient research indicates its potent antioxidant and cardio-protective properties. The French paradox is attributed to the consumption of red wine, abundant in resveratrol.
Unknown to many is the fact that Cissus quadrangularis or Pirandai (as it is known in Tamil) is a rich source of this cardio-protective polyphenol. Commonly known by many names – as the adamant creeper, square stalked vine, veldt grape, and devil’s backbone, this ornamental plant has several mentions in ancient Indian literature for physical wellbeing, osteo- protective and cardio-protective properties.
In the communities across Tamil Nadu, the juice of this stem was used while making the dough of appalam (papad)and a special relish prepared, featured in most traditional diets. Thus, our ancestors included food not merely for taste and its delish quotient, but unseen to the eye was the ethnomedicinal benefits. Today Pirandai also known as hadjod or “bone setter’ with its wide range of ethno-medicinal properties seems to be a forgotten food.
On the 15th of September 2019, I had featured a relish/Thogayal using this wonder vine on Instagram. Almost 3 years later foodialogues brings to you another tasty version of Pirandai thogayal an excellent antidote for osteoporosis and heart disease.
Ingredients for Pirandai Thogayal Recipe:
- Pirandai tender chopped 1 cup
- Tamarind lemon-sized ball
- Red chilly long 20 ( increase and decrease depending upon your taste)
- Fenugreek seeds 1 tsp
- Coriander seeds 1 tsp
- Asafoetida ½ tsp
- Sesame oil ½ cup
- Curry leaves few
- Mustard seeds 1 tsp
- Salt to taste.
Preparation Method for Pirandai Thogayal Recipe:
- Take ¼ cup of oil in a heavy-bottomed pan. Add the fenugreek, red chilly, and coriander seeds and fry till the fenugreek turns golden brown. Remove from oil and set aside.
- Add the chopped Pirandai to the oil and fry on low flame till light brown in colour.
- Add tamarind and grind to a smooth paste with little water, the required salt, and the fried ingredients.
- Heat the remaining oil, splutter mustard, lower the flame, and add asafoetida and the paste. Sauté on low flame till the oil separates from the sides. Remove and store in an airtight jar.
- Shelf life is 10 days at room temperature.
Healthy & Tasty “Pirandai Thogayal” is ready 🙂
