Hadjod capsules are prescribed to increase bone strength and to accelerate fracture healing. Include calcium and phosphorus rich pirandai(Hadjod) in your weekly diet and say bye to Osteoporosis/weak bones.
Other names of Pirandai – Hadjod, Veldt Grape, Devil’s Backbone, Adamant Creeper, Asthisamharaka(that which prevents the destruction of bones).
Analgesic property of Pirandai lowers menstrual pain too. Lactating moms can take this weekly once to compensate the loss of calcium and to increase lactation. Specially recommended to all girls and women to maintain their bone strength. I started giving pirandai to my kid from her age of 2.
Pirandai Chutney Recipe – Ingredients
Hadjod/Pirandai – Handful
Coconut – 5 pieces
Tamarind – Small gooseberry(Nellikkai) size
Hing/Perungaayam – 1 pinch
Bengal gram/Channa dal/Kadalai Paruppu – 1 tbsp
Full Urad dal/Muzhu Ulundhu – 1 tbsp
Dry red chilli – 1
Onion – 2
Tomato – 2
Curry leaves – Few
Corriander leaves – Few
Gingelly Oil/Nallennai – 1 1/4 tsp
Mustard seeds – 1/4 tsp
Urad dal/Ulundhu – 1/4 tsp
Salt – 1/2 tsp
Water – 3/4 cup
1.Select tender pirandai and remove the leaves. Peel out the edges using knife.2.Peel out all four edges as shown below and discard the peels.3.Wash well in water. Keep the items ready as shown below..4.Cut onions, tomatoes and coconut. In a kadai, add 1/4 tsp oil and fry dry red chilli.5.Take out red chilli , add channa dal and full urad dal to the same kadai and roast till slightly browned. Take out fried dal and add 1/4 tsp more oil and fry cleaned pirandai.6.Fry for a minute and then add coconut piecces along with tamarind. Fry well till pirandai changes pale. Then add a generous pinch of hing(Perungaayam).7.Take out the fried stuffs and add 1/2 tsp more oil. Fry onions until it become translucent. Add tomatoes and fry well.8.Fry till tomatoes become soft. Add curry leaves, coriander leaves and salt.9.Give a quick stir and switch off. Transfer contents to a plate and let it cool down completely. In a mixie jar, first add fried urad dal, channa dal and red chilli.10.Powder it first and then add the remaining stuffs and grind it.10.Add lil water and grind to the desired consistency. Rinse mixie and add that water too, if required.11.Taste it and add more salt if required. In 1/4 tsp of hot oil, add mustard seeds.12.Once spluttered, add urad dal and curry leaves. Pour this tempering into chutney and mix well. Healthy and tasty pirandai chutney is ready! Serve with idli/dosa/oothappam..
- Apply oil in hands while handling pirandai else it might cause itching of hands.
- Select tender pirandai, else there might be itching in the tongue after eating.
- Do not add more pirandai. Just 5 pieces per person should suffice.
- Pirandai is available in uzhavar sandhai(Farmer’s market). Any greens-seller should get you this when requested.
- You shall grow pirandai at home by planting a joining edge in the soil.
Hadjod/Pirandai – Calcium & Phosphorus rich, antioxidant, analgesic, anti-inflammatory