Cissus quadrangularis (pirandai, mangaravalli)
Urban Farming Sep 20, 2020
Cissus Quadrangularis is a plant that has been used for its medicinal properties for thousands of years.
However, recent research has found that this power-packed plant may also help promote bone health, relieve joint pain, and protect against chronic conditions like health disease, diabetes, & stroke.
It also known as veldt grape, adamant creeper or devil’s backbone, is a plant that belongs to the grape family.
USES OF CISSUS QUADRANGULARIS:-
Cissus quadrangularis is used particularly to treat the following conditions:
- Bone loss
- High Cholesterol
Currently there is no Official recommended dosage for cissus quadrangularis.
Most supplements come in powder, capsule, or syrup form & are widely available online and at natural health shops and pharmacies.
Most of these products recommended doses of 500 or 1000 mg per day.
It is used for Medical purposes in Both Siddha & Ayurveda systems of medicine.
HOW TO MAKE QUADRANGULARIS CHUTNEY RECIPE:-
Choose tender pirandai for cooking as the thick matured ones.
- INGREDIENTS:-Pirandai, cleaned & chopped finely-2cups, Red chillies-6, Urad dal-1/4 cup, Tamarind-marble size,Asafotida-1/4 T spoon, Grated coconut(optional)-2 tbsp,salt-as needed, sesame oil-2tbsp.
- PREPARATION TIME:-45Minutes
- COOKING TIME:-15Minutes
- METHOD:-You need to either grease your hands with cooking oil or wear gloves to clean pirandai.
Using a knife, cut the pirandai at the nodes and remove the sharp thin edges by the sides, wash & chop onto smaller pieces.
Pour some oil in an iron wok and soute the pirandai pieces until it shrivels and changes color slightly to a lighter green shade.
Remove from the wok and let it cool, dry roast urad dal, red chilies, and asafetida in little oil and keep aside to cool, if you are adding coconut, dry roast coconut until it gives out the roasted aroma and starts turning golden brown remove and let it cool. Grind all the roasted ingredients to a smooth paste and add salt.
If your ground paste is thick like how thogayal should be, you can mix it with rice or eat it as a side dish/pickle, or you can add water to the thogayal and make it a thin chutney consistency and serve along with dose or idly.
1. Grease your hands with cooking oil or wear gloves to clean pirandai.
2. Use tamarind in all your pirandai recipes as it neutralized the itchiness
3. You may add a little bit of jaggery also while grinding to balance the tart.
KEY WORD’S:-Cissus quadrangularis, Hemorrhoids, Veldt Grape, Obesity, Allergies, Asthma, Gout, Diabetes, Siddha, Ayurveda, High Cholesterol, Capsule.
Write-up By:-Dakshayini.s (B.Sc. (CBZ))