Spicy and Healthy Pirandai Thuvaiyal Recipe | Bone-Strengthening Pirandai Thuvaiyal Recipe | Tamil Recipes

Pirandai Thuvaiyal / Thokku is a traditional South Indian condiment made from Pirandai (Cissus quadrangularis) also called Adamant Creeper, a medicinal plant known for its numerous health benefits. It is often used in Tamil households for its ability to strengthen bones, improve digestion, and reduce joint pain. This thokku (spicy chutney-like pickle) combines the earthy flavor of pirandai with aromatic spices, tamarind, and sesame oil, creating a tangy, spicy, and slightly bitter relish that pairs perfectly with rice, idli, or dosa.  Pirandai Thokku not only enhances the taste of meals but also serves as a natural remedy for digestive issues and inflammation. Preparing it at home ensures freshness and preserves its nutritional value while balancing its strong flavor with traditional South Indian spices.

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Health Benefits of Pirandai 

1. Strengthens bones and joints
2. Aids digestion and relieves acidity
3. Reduces inflammation and joint pain
4. Promotes wound healing
5. Supports weight management
6. Boosts immunity
7. Regulates menstrual health
8. Helps control blood sugar levels
9. Improves heart health
10. Reduces stress and anxiety

 Ingredients for making Pirandai Thokku

Pirandai  -  1 cup (cleaned and chopped)

Tamarind – small lemon-sized ball

Small onions - A handful

Red chilies – 6 to 8 (adjust to taste)

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Gram dal - 1 tsp.

Fenugreek seeds – ¼ tsp

Asafoetida – a pinch

Salt – to taste

Gingelly (sesame) oil – 4 tbsp.

Preparation of Pirandai Thokku

Clean the Pirandai:

Wash the pirandai thoroughly. Peel off the sharp edges and cut into small pieces. Apply a little oil on hands before handling to avoid skin irritation.

Fry the Ingredients:

Heat 2 tbsp of gingelly oil in a pan. Add chopped pirandai and sauté until the raw smell disappears and it turns slightly crisp. Remove and set aside.

Roast Spices:

In the same pan, add a little oil. Roast red chilies, mustard seeds, urad dal, gram dal, fenugreek seeds, and asafoetida until golden brown.  Now add the small onions saute well. Allow to cool.

Grind the Mixture:

Grind the roasted spices, sautéed pirandai along with  tamarind and salt into a thick paste. Add a little water if needed.

Serving Suggestions

• Serve with hot steamed rice and ghee. 
• Pairs well with idli, dosa, or curd rice.
• Can be used as a side dish or spread.