Pirandai Kuzhambu

Ingredients

• - veldt grape (pirandai) as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

1. Prepare pirandai: Wash pirandai (devil's backbone / Cissus quadrangularis). Remove the thorny edges by scraping with a knife. Cut into small pieces.
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. Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.
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. 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. Add coconut paste: Blend 3 tbsp fresh grated coconut to a smooth paste. Add and fry 4 minutes.
7. Add tamarind water and pirandai: Pour tamarind water. Add cooked pirandai and salt. Bring to a boil.
8. Simmer: Cook on medium heat 10-12 minutes until kuzhambu is thick.
9. Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and mustard seeds. Pour over kuzhambu.
10. Serve: Adjust salt. Pirandai kuzhambu is a medicinal Tamil curry known for bone health benefits. Serve with steamed rice.