Pirandai (scientific name Cissus quandrangularis, also called as devil's backbone or adamant creeper) is a very common plant that grows all over the fence. I have seen that plant in that way right from my childhood. Anytime you need, just cut a few nodes lengths of the creeper from the fence and make yummy chutney or thogayal. I love it! Basically, I like more of thogayal (kind of pesto) than sambhar. This ranks first in my list, especially this recipe which is my mom's. She includes 14 ingredients in making this. Wow .....amazing taste. Pirandai thogayal is very common in brahmin households. It is made now and then for its health benefits (here is a list). This thogayal is always made during Thevasam (death anniversaries). Thevasam sappadu (meal) is very special and always everyone loves the food and it is also a ritual followed that grandkids and great-grandkids must eat that meal (belief is our forefathers come on that day and they will bless us). This recipe is always followed in our home (but we omit asafoetida if we prepare thogayal for thevasam).
Heat a teaspoon of oil in a pan and saute the chopped stems of pirandai. It will change color. Keep aside. It should be cooked well or else it can make your tongue feel itchy.
A bowl of rice mixed with a tsp of pirandai thogayal and a dollop of hot oil.....Heaven in your bowl!
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