Pirandai Kuzhambu

Method

1. 1

   Prepare pirandai: Wash pirandai (devil's backbone / Cissus quadrangularis). Remove the thorny edges by scraping with a knife. Cut into small pieces.

2. 2

   Cook pirandai first: Boil pirandai pieces in water with a pinch of turmeric for 10 minutes. Drain. This removes the stickiness and bitterness.

3. 3

   Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.

4. 4

   Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 8 sliced shallots and 4 garlic cloves. Fry 8 minutes.

5. 5

   Add tomatoes and spices: Add 2 chopped tomatoes, 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Cook 8 minutes.

6. 6

   Add coconut paste: Blend 3 tbsp fresh grated coconut to a smooth paste. Add and fry 4 minutes.

7. 7

   Add tamarind water and pirandai: Pour tamarind water. Add cooked pirandai and salt. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 10-12 minutes until kuzhambu is thick.

9. 9

   Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and mustard seeds. Pour over kuzhambu.

10. 10

    Serve: Adjust salt. Pirandai kuzhambu is a medicinal Tamil curry known for bone health benefits. Serve with steamed rice.