Adamant Creeper (Cissus quadrangularis) is a perennial plant of the grape family. It is known as Pirandai in Tamil and is a low-maintenance hardy plant suitable for kitchen gardens. It can be propagated very easily by stem cutting – snip a few stems at the nodes and plant them in soil – it will grow into a new adamant creeper.
Adamant Creeper can be used to make a tasty dip (Pirandai thuvaiyal) that can be an accompaniment for dishes like dosa, chapathi or it can be mixed with rice and consumed. Here’s the recipe:
- Urad dal – 1 tbsp
- Ginger – A small piece
- Tamarind – A small gooseberry size
- Coconut – Few pieces
- Tender Adamant creeper (stringed) – Few pieces
- Salt – to taste
- Gingelly Oil – 1 to 2 tsp or as required
- String adamant creeper using a knife (the same way as for ridge gourd), remove nodes. Cut, wash it, keep it aside.
- Using a pan, sauté all the ingredients one after the other with a teaspoon of oil.
- Wait till the heat subsides, add required salt, grind it in a mixer grinder as a dip/thuvaiyal – let it be coarse.
- Delicious adamant creeper dip is ready. It goes well with plain ghee rice, karakulambu (hot, spicy curry), dosa or idly.
No of servings: 4
Note: Adamant creeper causes itching, especially when it is wet. To get rid of itching, grease gingelly oil in palms while handling it. Also, tamarind is a must in the recipe – without it the dish will produce itchiness or pricking sensation in the mouth.
Anu Priya, is a woman who aims for balance in life. In the professional front, she is an Early Childhood Educator who is very keen about her career. She aspires to be a beacon to young little minds, loves to travel with them into their world, at their own pace. At home, she is a loving mom with lots of tricks up her sleeves to handle the pranks of her naughty brat and an evergreen queen of her sweetheart-husband. She is always willing to learn, likes to read a lot, explore recipes and experiment with them.