#Pirandai benefits for bones
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10 Incredible Health Benefits of Pirandai
Discover the amazing health benefits of pirandai, a nutrient-rich plant known for its digestive support, anti-inflammatory properties, and skin healing abilities. This article explores 10 key advantages of pirandai and offers practical home remedy recipes
Pirandai, also known as Veldt Grape or Adamant Creeper, is a versatile and nutritious plant widely recognized in traditional medicine, particularly in India. Characterized by its thick, ribbed stems and green, succulent leaves, Pirandai is valued for its numerous health benefits. Rich in vitamins, minerals, and antioxidants, it supports digestive health, aids in detoxification, and possesses…
#Home remedies with pirandai#Pirandai benefits for bones#Pirandai for weight loss#Pirandai health benefits#Pirandai side effects
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Pirandai powder benefits
"Pirandai," also known as Adamant Creeper or Veldt Grape, is a plant that is native to India and Southeast Asia. The plant is known for its culinary and medicinal uses, and Pirandai powder, made from the dried and powdered form of the plant, is often used in traditional medicine. Here are some potential benefits associated with Pirandai powder:
Anti-inflammatory Properties: Pirandai is believed to have anti-inflammatory properties, which may be beneficial in managing inflammatory conditions. It is traditionally used in Ayurvedic medicine for its potential to reduce inflammation.
Joint Health: The anti-inflammatory properties of Pirandai may contribute to joint health. Some traditional practices use Pirandai for conditions related to joint pain and arthritis.
Digestive Health: Pirandai is often used to promote digestive health. It is believed to have laxative properties and may help in relieving constipation. Additionally, it is used to address digestive issues such as indigestion.
Bone Health: Pirandai is a source of calcium and phosphorus, which are essential minerals for bone health. The plant is traditionally used to support bone strength and prevent conditions like osteoporosis.
Weight Management: Some traditional uses of Pirandai involve its potential role in weight management. It is believed to help in reducing excess fat and promoting weight loss.
It's important to note that while Pirandai has a history of use in traditional medicine, scientific research on its specific health benefits is limited. Additionally, individual responses to herbal remedies can vary, and it's always advisable to consult with a healthcare professional before incorporating any new supplement or herb into your routine, especially if you have pre-existing medical conditions or are taking medications.
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PIRANDAI/ ADAMANT CREEPER RICE MIX
Description:
Pirandai is called "Adamant Creeper, Devil’s Back Bone, Veldt Grape" in English and its botanical name is Cissus quadrangularis and it is called Hadjot in Hindi.
It treats indigestion, fractures, and sprains, treats piles, menstrual problems.
Pirandai is rich in vitamin C and vitamin E.
Pirandai is a blood purifier. Consumption regularly keeps the cholesterol ratio at the desired level by reducing the bad cholesterol. Thus it prevents heart diseases.
Reduces the blood sugar level.
Our products are natural, no added preservatives and no added colors.
Benefits of Pirandai /Adamant Creeper:
· Increases memory power and strengthen the brain nerves
· Heals and gives strength to the bones
· Stops bleeding in gum
· Helps in Gastric related problems
· stimulate energy and give briskness
Shop link: https://bit.ly/2C7cn6F
More Details
www.nativefoodstore.com
Native Food Store
Vishnu Kumar Traders Pvt Ltd,
28A, Padur Main Road, Kuthambakam, Chennai – 600124.
Email: [email protected]
Contact: 09940428115
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Pirandai podi recipe, Healthy podi for rice
Pirandai podi – Do you know the health benefits of pirandai also known as adamant creeper? It is easy to grow your own too.
I am not a gardening person. Not that I don’t love it, but I would do it better if I have just that hobby, nothing else. I grow/ have grown only quit essentials at home like curry leaves, mint etc that needs minimum care, also needed for my own use. Amma once asked me to grow pirandai as it is healthy to include especially for IT people who always sit and work.
Pirandai/ adamant creeper is said to strengthen bones. So once when I got pirandai in Little India, I planted just a twig and it grew effortlessly. Minimum maintenance and it grows healthy. Even my balcony gets sunlight only afternoons for a while. So if you are also keen you can try growing your own. I have already harvested few times.
This time as it grew more, I wanted to give it a try as podi to eat with rice. I was skeptical how it would turn. I fried the pirandai in low heat for long time and it turned out super crisp and moisture free. So the outcome was pretty good. If you like garlic flavour, you can also include 10 small cloves. Fry just like you fry pirandai and grind along.
You can mix this with hot rice, ghee or sesame oil (generous). Stays good for a month in shelf if pirandai is fried properly. Pirandai podi video here. Check out my karuveppilai thuvaiyal
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Pirandai podi for rice
Pirandai podi – Do you know the health benefits of pirandai also known as adamant creeper? It is easy to grow your own too.
Prep Time 20 minutes
Cook Time 20 minutes
Servings 1 cup
Cup measurements
Ingredients
1 cup pirandai
1/2 cup urad dal
1/2 cup toor dal
1/4 cup coriander seeds
12 red chillies
1 tsp tamarind
1 tsp pepper
1/4 tsp methi seeds
1/4 – 1/2 tsp asafoetida
1/4 cup sesame oil
Salt as needed
Instructions
How to clean pirandai
Smear your hands with sesame oil generously to prevent itching of hands. Or use gloves as cleaning pirandai can cause your hands itchy and gives burning sensation in the finger tips. Do it very gently without giving much pressure.
Clean pirandai, first by removing leaves, then break at the nodes to smaller pieces. Slice the shape edges carefully.
Once done, chop roughly. I used a heaped measure of 1 cup pirandai.
Prepare pirandai podi
Heat a pan and dry roast urad dal until golden. Be careful always as it may get burnt easily towards end. Keep Remove in plate for cooling down.
Repeat the same for toor dal.
Roast asafoetida, black pepper, methi seeds same way. I used solid asafoetida. It should be roasted until it turns whitish.
Heat 1/4 cup oil in the pan and add chopped pirandai. Oil should be hot when you add. After 3-4 mins, lower the flame and continue frying until it changes the colour. (Total 10 mins)
Add tamarind to the same oil along with pirandai and give it a fry.
Drain from oil and let it be in a strainer for excess oil to get drained.
Let all the ingredients cool down completely.
Transfer everything to mixie along with salt and powder finely. Wipe the sides in between for even texture.
Video
youtube
Notes
If using powder asafoetida, you can roast separately or along with tamarind you can add.
Make sure to fry the pirandai well – to get rid of itchiness property, for longer shelf life.
You can make pirandai podi in your own way of preparing podi. Just add pirandai and tamarind as in this recipe and adjust spice level as tamarind will make it tangy.
Pirandai podi method:
How to clean Pirandai:
Smear your hands with sesame oil generously to prevent itching of hands. Or use gloves as cleaning pirandai can cause your hands itchy and gives burning sensation in the finger tips. Do it very gently without giving much pressure.
Clean pirandai, first by removing leaves, then break at the nodes to smaller pieces. Slice the shapr edges carefully.
Once done, chop roughly. I used a heaped measure of 1 cup pirandai.
Heat a pan and dry roast urad dal until golden. Be careful always as it may get burnt easily towards end. Keep Remove in plate for cooling down.
Repeat the same for toor dal.
Roast asafoetida, black pepper, methi seeds same way.
I used solid asafoetida. It should be roasted until it turns whitish.
Heat 1/4 cup oil in the pan and add chopped pirandai. Oil should be hot when you add.
After 3-4 mins, lower the flame and continue frying until it changes the colour. (Total 10 mins)
Add tamarind to the same oil along with pirandai and give it a fry.
Drain from oil and let it be in a strainer for excess oil to get drained.
Let all the ingredients cool down completely.
Transfer everything to mixie along with salt and powder finely. Wipe the sides in between for even texture.
Enjoy with hot steamed rice + a generous drizzle of ghee or sesame oil and required pirandai podi.
The post Pirandai podi recipe, Healthy podi for rice appeared first on Raks Kitchen.
from Rak's Kitchen https://ift.tt/2GqCTNX https://ift.tt/2EVvtSo
Pirandai podi – Do you know the health benefits of pirandai also known as adamant creeper? It is easy to grow your own too.
I am not a gardening person. Not that I don’t love it, but I would do it better if I have just that hobby, nothing else. I grow/ have grown only quit essentials at home like curry leaves, mint etc that needs minimum care, also needed for my own use. Amma once asked me to grow pirandai as it is healthy to include especially for IT people who always sit and work.
Pirandai/ adamant creeper is said to strengthen bones. So once when I got pirandai in Little India, I planted just a twig and it grew effortlessly. Minimum maintenance and it grows healthy. Even my balcony gets sunlight only afternoons for a while. So if you are also keen you can try growing your own. I have already harvested few times.
This time as it grew more, I wanted to give it a try as podi to eat with rice. I was skeptical how it would turn. I fried the pirandai in low heat for long time and it turned out super crisp and moisture free. So the outcome was pretty good. If you like garlic flavour, you can also include 10 small cloves. Fry just like you fry pirandai and grind along.
You can mix this with hot rice, ghee or sesame oil (generous). Stays good for a month in shelf if pirandai is fried properly. Pirandai podi video here. Check out my karuveppilai thuvaiyal
Print Pin
0 from 0 votes
Pirandai podi for rice
Pirandai podi – Do you know the health benefits of pirandai also known as adamant creeper? It is easy to grow your own too.
Prep Time 20 minutes
Cook Time 20 minutes
Servings 1 cup
Cup measurements
Ingredients
1 cup pirandai
1/2 cup urad dal
1/2 cup toor dal
1/4 cup coriander seeds
12 red chillies
1 tsp tamarind
1 tsp pepper
1/4 tsp methi seeds
1/4 – 1/2 tsp asafoetida
1/4 cup sesame oil
Salt as needed
Instructions
How to clean pirandai
Smear your hands with sesame oil generously to prevent itching of hands. Or use gloves as cleaning pirandai can cause your hands itchy and gives burning sensation in the finger tips. Do it very gently without giving much pressure.
Clean pirandai, first by removing leaves, then break at the nodes to smaller pieces. Slice the shape edges carefully.
Once done, chop roughly. I used a heaped measure of 1 cup pirandai.
Prepare pirandai podi
Heat a pan and dry roast urad dal until golden. Be careful always as it may get burnt easily towards end. Keep Remove in plate for cooling down.
Repeat the same for toor dal.
Roast asafoetida, black pepper, methi seeds same way. I used solid asafoetida. It should be roasted until it turns whitish.
Heat 1/4 cup oil in the pan and add chopped pirandai. Oil should be hot when you add. After 3-4 mins, lower the flame and continue frying until it changes the colour. (Total 10 mins)
Add tamarind to the same oil along with pirandai and give it a fry.
Drain from oil and let it be in a strainer for excess oil to get drained.
Let all the ingredients cool down completely.
Transfer everything to mixie along with salt and powder finely. Wipe the sides in between for even texture.
Video
youtube
Notes
If using powder asafoetida, you can roast separately or along with tamarind you can add.
Make sure to fry the pirandai well – to get rid of itchiness property, for longer shelf life.
You can make pirandai podi in your own way of preparing podi. Just add pirandai and tamarind as in this recipe and adjust spice level as tamarind will make it tangy.
Pirandai podi method:
How to clean Pirandai:
Smear your hands with sesame oil generously to prevent itching of hands. Or use gloves as cleaning pirandai can cause your hands itchy and gives burning sensation in the finger tips. Do it very gently without giving much pressure.
Clean pirandai, first by removing leaves, then break at the nodes to smaller pieces. Slice the shapr edges carefully.
Once done, chop roughly. I used a heaped measure of 1 cup pirandai.
Heat a pan and dry roast urad dal until golden. Be careful always as it may get burnt easily towards end. Keep Remove in plate for cooling down.
Repeat the same for toor dal.
Roast asafoetida, black pepper, methi seeds same way.
I used solid asafoetida. It should be roasted until it turns whitish.
Heat 1/4 cup oil in the pan and add chopped pirandai. Oil should be hot when you add.
After 3-4 mins, lower the flame and continue frying until it changes the colour. (Total 10 mins)
Add tamarind to the same oil along with pirandai and give it a fry.
Drain from oil and let it be in a strainer for excess oil to get drained.
Let all the ingredients cool down completely.
Transfer everything to mixie along with salt and powder finely. Wipe the sides in between for even texture.
Enjoy with hot steamed rice + a generous drizzle of ghee or sesame oil and required pirandai podi.
The post Pirandai podi recipe, Healthy podi for rice appeared first on Raks Kitchen.
from Rak's Kitchen https://ift.tt/2GqCTNX via Blogger https://ift.tt/2QWkGtL
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Pirandai Benefits
Pirandai, also known as adamant creeper or veldt grape, is a medicinal plant that is native to India. It has been used in traditional medicine for its various health benefits. However, it's essential to note that while pirandai is believed to have therapeutic properties, scientific research on its benefits is still limited. Here are some potential health benefits associated with pirandai:
Joint Health: Pirandai is often used in traditional medicine for its potential anti-inflammatory properties. It is believed to help in reducing joint pain and inflammation.
Bone Health: Pirandai is a good source of calcium and is thought to contribute to bone health. Adequate calcium intake is essential for maintaining strong and healthy bones.
Digestive Health: Pirandai is traditionally used to support digestive health. It may help in treating digestive issues such as constipation and indigestion.
Weight Management: Some traditional uses of pirandai include its potential role in weight management. It is believed to have properties that could aid in weight loss.
Wound Healing: Pirandai is sometimes applied topically to wounds and cuts. It is believed to have properties that may support the healing of skin injuries.
Antioxidant Properties: Pirandai contains antioxidants, which are compounds that help protect the body's cells from damage caused by free radicals. Antioxidants play a role in overall health and may contribute to disease prevention.
Anti-Diabetic Potential: Some studies suggest that pirandai may have anti-diabetic properties. It is believed to help regulate blood sugar levels, though more research is needed in this area.
It's important to approach the consumption of pirandai or any herbal remedy with caution. If you are considering using pirandai for its potential health benefits, it's advisable to consult with a healthcare professional. Additionally, pregnant or breastfeeding women and individuals with pre-existing medical conditions should seek medical advice before incorporating pirandai into their diet or wellness routine. Always remember that while traditional uses of plants provide valuable insights, scientific research is necessary to establish their efficacy and safety.
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Pirandai podi – Do you know the health benefits of pirandai also known as adamant creeper? It is easy to grow your own too. I am not a gardening person. Not that I don’t love it, but I would do it better if I have just that hobby, nothing else. I grow/ have grown only quit essentials at home like curry leaves, mint etc that needs minimum care, also needed for my own use. Amma once asked me to grow pirandai as it is healthy to include especially for IT people who always sit and work. Pirandai/ adamant creeper is said to strengthen bones. So once when I got pirandai in Little India, I planted just a twig and it grew effortlessly. Minimum maintenance and it grows healthy. Even my balcony gets sunlight only afternoons for a while. So if you are also keen you can try growing your own. I have already harvested few times. This time as it grew more, I wanted to give it a try as podi to eat with rice. I was skeptical how it would turn. I fried the pirandai in low heat for long time and it turned out super crisp and moisture free. So the outcome was pretty good. If you like garlic flavour, you can also include 10 small cloves. Fry just like you fry pirandai and grind along. You can mix this with hot rice, ghee or sesame oil (generous). Stays good for a month in shelf if pirandai is fried properly. Pirandai podi video here. Check out my karuveppilai thuvaiyal Print Pin 0 from 0 votes Pirandai podi for rice Pirandai podi – Do you know the health benefits of pirandai also known as adamant creeper? It is easy to grow your own too. Prep Time 20 minutes Cook Time 20 minutes Servings 1 cup Cup measurements Ingredients 1 cup pirandai 1/2 cup urad dal 1/2 cup toor dal 1/4 cup coriander seeds 12 red chillies 1 tsp tamarind 1 tsp pepper 1/4 tsp methi seeds 1/4 – 1/2 tsp asafoetida 1/4 cup sesame oil Salt as needed Instructions How to clean pirandai Smear your hands with sesame oil generously to prevent itching of hands. Or use gloves as cleaning pirandai can cause your hands itchy and gives burning sensation in the finger tips. Do it very gently without giving much pressure. Clean pirandai, first by removing leaves, then break at the nodes to smaller pieces. Slice the shape edges carefully. Once done, chop roughly. I used a heaped measure of 1 cup pirandai. Prepare pirandai podi Heat a pan and dry roast urad dal until golden. Be careful always as it may get burnt easily towards end. Keep Remove in plate for cooling down. Repeat the same for toor dal. Roast asafoetida, black pepper, methi seeds same way. I used solid asafoetida. It should be roasted until it turns whitish. Heat 1/4 cup oil in the pan and add chopped pirandai. Oil should be hot when you add. After 3-4 mins, lower the flame and continue frying until it changes the colour. (Total 10 mins) Add tamarind to the same oil along with pirandai and give it a fry. Drain from oil and let it be in a strainer for excess oil to get drained. Let all the ingredients cool down completely. Transfer everything to mixie along with salt and powder finely. Wipe the sides in between for even texture. Video Notes If using powder asafoetida, you can roast separately or along with tamarind you can add. Make sure to fry the pirandai well – to get rid of itchiness property, for longer shelf life. You can make pirandai podi in your own way of preparing podi. Just add pirandai and tamarind as in this recipe and adjust spice level as tamarind will make it tangy. Pirandai podi method: How to clean Pirandai: Smear your hands with sesame oil generously to prevent itching of hands. Or use gloves as cleaning pirandai can cause your hands itchy and gives burning sensation in the finger tips. Do it very gently without giving much pressure. Clean pirandai, first by removing leaves, then break at the nodes to smaller pieces. Slice the shapr edges carefully. Once done, chop roughly. I used a heaped measure of 1 cup pirandai. Heat a pan and dry roast urad dal until golden. Be careful always as it may get burnt easily towards end. Keep Remove in plate for cooling down. Repeat the same for toor dal. Roast asafoetida, black pepper, methi seeds same way. I used solid asafoetida. It should be roasted until it turns whitish. Heat 1/4 cup oil in the pan and add chopped pirandai. Oil should be hot when you add. After 3-4 mins, lower the flame and continue frying until it changes the colour. (Total 10 mins) Add tamarind to the same oil along with pirandai and give it a fry. Drain from oil and let it be in a strainer for excess oil to get drained. Let all the ingredients cool down completely. Transfer everything to mixie along with salt and powder finely. Wipe the sides in between for even texture. Enjoy with hot steamed rice + a generous drizzle of ghee or sesame oil and required pirandai podi. The post Pirandai podi recipe, Healthy podi for rice appeared first on Raks Kitchen. from Rak's Kitchen https://ift.tt/2GqCTNX
http://easyfoodnetwork.blogspot.com/2020/09/pirandai-podi-recipe-healthy-podi-for.html
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