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Pirandai thuvayal


Pirandai is an evergreen climber growing plant. The botanical name of Pirandai plant is Cissus quadrangularis. It is a perennial plant of the grape family. It is commonly known as veldt grape. The species is native to tropical Asia, Arabia and much of Africa. It is been used in various Ayurvedic classical medicines to heal broken bones and injured ligaments. This dish goes well with steamed rice, idly and Dosa. 



  •  Chopped Pirandai  - 1 cup

  •  50 g gingelly oil 

  •  1 teaspoon of mustard

  •  1 tablespoon of urad dal 

  •  1 teaspoon of coriander seeds

  •  6 dry red chillies

  •  ½ teaspoon of asafoetida powder 

  • Curry leaves 

  • Tamarind size of gooseberry 

For Garnishing Curry leaves




  1. Roast the urad dal to golden brown by adding little amount of oil in a kadai and keep it aside.

  2. Now heat the kadai with 3 teaspoons of oil.

  3. Then add coriander seeds, red chillies and tamarind.

  4. Allow it to cool. 

  5. Take a kadai and add 3 tablespoons of oil. 

  6. Add the chopped Pirandai and saute it well.

  7. Let it be cooked for 10 min in low flame. Allow it to cool.

  8. Add the required salt and grind everything together coarsely. 

  9. Now add 3 spoons of oil in a kadai.

  10. Add mustard, asafoetida powder and curry leaves. 

  11. Once it splutters, add the grinded mixture and cook for 2 minutes.


Healthy and yummy Pirandai thuvayal is ready!  Serve it with hot steamed rice or idly or dosa.




Tips / variations:  

Chop the Pirandai finely so it will cook evenly. 

Use gloves while cleaning and chopping the pirandai as it, may cause itchiness. 

Use less amount of water for grinding.

Few pieces of coconut can be added to get a different flavour but, its shelf life becomes less.


Shelf Life: 

It can stay good for a week if stored in fridge.


Nutrients value: 

 It increases your appetite. 

Coriander is a wonderful source of dietary fibre and contains vitamin K. 

Asafoetida powder helps reduce bloating and other stomach problems.