Indian vegetable- Adamant creeper/Pirandai/Hadjod- Glossary- what is pirandai?, how to clean pirandai?, how to use pirandai?, how to purchase and store pirandai?
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Inside The Post -
What is Adamant Creeper?/Pirandai Uses/Hadjod Uses/Devil's Backbone Uses/Veldt Grape Uses/Asthisamharaka Plant Uses
TABLE OF CONTENTS
- WHAT IS PIRANDAI/ADAMANT CREEPER/HADJOD?
- APPEARANCE OF ADAMANT CREEPER/PIRANDAI/HADJOD
- FEW INDIAN REGIONAL OR VERNACULAR NAMES OF ADAMANT CREEPER
- FLAVOUR OF ADAMANT CREEPER/PIRANDAI/HADJOD
- INDIAN CULINARY USES OF ADAMANT CREEPER/PIRANDAI/HADJOD
- HOW TO CLEAN PIRANDAI/ADAMANT CREEPER/HADJOD?
- HOW TO USE ADAMANT CREEPER/PIRANDAI/HADJOD IN INDIAN COOKING?
- TIPS TO BUY AND STORE ADAMANT CREEPER/PIRANDAI/HADJOD
WHAT IS PIRANDAI/ADAMANT CREEPER/HADJOD?
Cissus quadrangularis is commonly known as veldt grape or devil’s backbone or adamant creeper in English, pirandai in Tamil, hadjod in Hindi, and asthisamharaka in Sanskrit. It is a perennial climber of the grape family. It is an indigenous medicinal plant of India. Adamant creeper is commonly used in the treatment of bone fractures and promotes healing from fractures. The Sanskrit word asthisamharaka (adamant creeper), literally translates to, “that which protects the bones from destruction”.
APPEARANCE OF ADAMANT CREEPER/PIRANDAI/HADJOD
Cissus quadrangularis, as its botanical name suggests, has quadrangular-sectioned branches with internodes that are about 8-10 cm long and 1.2 to 1.5 cm wide and a leathery winged edge can be found along each angle.
Adamant creeper simply looks like a bunch of elongated fleshy sticks with deep green colour.
FEW INDIAN REGIONAL OR VERNACULAR NAMES OF ADAMANT CREEPER
Tamil name - Pirandai/Vajravalli.
Telugu name – Nalleru.
Hindi name – Hadjod/Hadjora.
Malayalam name – Cannalamparanta.
Kannada name – Mangaravalli.
Bengali name – Hasjora/Harbhanga.
Marathi name – Kandvel/Chaudhari.
Punjabi name – Haddjor.
Odia name – Hadbhanga/Hadasinkuda.
Gujarati name – Vedhari.
Assamese name – Harjora.
Sanskrit name – Asthisamharaka/Asthisamhari/Vejravalli.
FLAVOUR OF ADAMANT CREEPER/PIRANDAI/HADJOD
Adamant creeper/pirandai/hadjod has a strong pungent taste and natural green leafy aroma.
INDIAN CULINARY USES OF ADAMANT CREEPER/PIRANDAI/HADJOD
Adamant creeper/pirandai/hadjod is an unfamiliar and lesser-used ingredient in Indian cooking. It is one of those ingredients that are not easily available at the common vegetable market and in supermarkets. People hesitate to buy and use it even if it is available because of its itchy nature. Pirandai generally gives itchiness to the hands while cleaning and chopping. Handling properly can help to prevent itchiness in the hands.
HOW TO CLEAN PIRANDAI/ADAMANT CREEPER/HADJOD?
Firstly, always buy young or tender pirandai/adamant creeper/hadjod. Wash them in 2-3 exchanges of water. Before chopping, apply a good amount of sesame oil or any oil on both hands. Now chop the pirandai by removing fibre and internodes. Once chopped, wash both hands using mild soap or liquid.
EXTRA TIP
Heat some water for a few seconds or 1 minute and transfer to a large bowl, place both palms inside the water for 30 seconds. Once again wash your hands in running water. This method helps to prevent itchiness in the hands.
WARNING - Hot water temperature should be hand bearable so that you can easily place hands in water to wash.
HOW TO USE ADAMANT CREEPER/PIRANDAI/HADJOD IN INDIAN COOKING?
Pirandai/adamant creeper/hadjod, if not cooked properly, it gives itchiness in the throat. It is always fried in sesame oil or added tamarind in pirandai dishes to avoid itchiness.
Pirandai is most commonly used in savoury dishes. It is preferably used to make CHUTNEY and THUVAIYAL.
In the picture - Pirandai Chutney Recipe/Pirandai Thuvaiyal Recipe
For the detailed pirandai chutney/pirandai thuvaiyal recipe. Kindly, click the below link to check out -
🔗Pirandai Chutney Recipe/Pirandai Thuvaiyal Recipe
It can be used in many ways like PIRANDAI PODI, KUZHUMBU (CURRIES), OORUGAI (PICKLES), RASAM (HOT AND SOUR SOUP), and PIRANDAI RICE are some of the delicious pirandai recipes.
PIRANDAI APPALAM is the famous appalam (accompaniment to the meal) from the place called 🔗Kallidaikurichi, Tamilnadu, India. It is known for its unique taste and quality. Kallidaikurichi appalam is always made with pirandai juice, which gives its unique taste.
Pirandai paste can be added to dosai batter to make PIRANDAI DOSAI.
TIPS TO BUY AND STORE ADAMANT CREEPER/PIRANDAI/HADJOD
Pirandai is mostly sold by keerai sellers (spinach sellers) and it is sometimes available in the organic vegetable market. It is also an easily growable and low-maintenance plant in a balcony garden.
When buying pirandai, always buy young or tender pirandai and avoid over-matured ones it gives itchiness in the hands as well as on the throat.
HOW TO STORE ADAMANT CREEPER/PIRANDAI/HADJOD?
Pirandai can be stored for 2 days at room temperature and 3-4 days inside the refrigerator.
HAPPY COOKING!
with better ingredients for better food.
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