Succulent for ID Tiruvannamalei, Tamil Nadu NAW-OCT-09

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Nadeem Waqif

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Oct 14, 2014, 2:25:35 AM10/14/14
to efloraofindia
Kindly identify this succulent climber photographed on the Aruanachala hill reserve forest, Tiruvannamalei, Tamil Nadu in September 2014.

Fleshy stems about 1.5-2 cm thick. The 3rd picture possibly shows a curled new leaf.
tiru succulent climber.JPG
tiru succulent climber buds flowers.JPG
tiru succulent climber curl.JPG
tiru succulent climber fruits.JPG
tiru succulent climber leaves.JPG

Dr. Badri Narayanan T

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Oct 14, 2014, 3:25:22 AM10/14/14
to Nadeem Waqif, indiantreepix

Nice photos Nadeem ji. Looks like Cissus quadrangularis ( பிரண்டை).
Regards,
Badri

On 14 Oct 2014 11:55, "Nadeem Waqif" <nadeem...@gmail.com> wrote:
Kindly identify this succulent climber photographed on the Aruanachala hill reserve forest, Tiruvannamalei, Tamil Nadu in September 2014.

Fleshy stems about 1.5-2 cm thick. The 3rd picture possibly shows a curled new leaf.

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Ushadi Micromini

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Oct 14, 2014, 5:41:03 AM10/14/14
to Dr. Badri Narayanan T, Nadeem Waqif, indiantreepix
Yes Cissus quadrangularis, I get the leaves but my specimen has never developed the flowers or fruits.  In Bengal and Bihar known as Had-joda, has bio-available reagents in the stem.

nice to see them here, thanks
USha di
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Janani Eswar

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Oct 17, 2014, 1:41:24 AM10/17/14
to Nadeem Waqif, efloraofindia
It's called Pirandai in Tamil and the tender shoots can make for some interesting chutney if properly treated. If the plant is near you, you might want to give it a shot. (simply google Pirandai chutney recipe).


On Tue, Oct 14, 2014 at 11:55 AM, Nadeem Waqif <nadeem...@gmail.com> wrote:
Kindly identify this succulent climber photographed on the Aruanachala hill reserve forest, Tiruvannamalei, Tamil Nadu in September 2014.

Fleshy stems about 1.5-2 cm thick. The 3rd picture possibly shows a curled new leaf.

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Nadeem Waqif

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Oct 17, 2014, 2:36:16 AM10/17/14
to Janani Eswar, efloraofindia
Thank you, will definitely try the chutney.

Ushadi Micromini

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Oct 17, 2014, 1:46:51 PM10/17/14
to Janani Eswar, Nadeem Waqif, efloraofindia
Dear Jananni:
i did
and found a nic Utube video, I did not understand her speaking, but enkoyed the process, she had this to write at the bottom of her video:
I quote : '" 

Published on Dec 20, 2012

Pirandai Thuvaiyal / Pirandai Thugayal / ADAMANT CREEPER CHUTNEY( ADAMANT CREEPER also called Asthisonhara, vajravalli , hadjod, hadjora, harsankari, hasjora, harbhanga, haudhari, kandavela, chadhuri; vedhari, nalleru, pirandai, mangaroli ) which is tasty and also healthy recipe/ good for bones, gastric problems, appetizer. One of best siddha and ayurvedic medicated natural recipe. This is an alternate medicine for gastric problem. This is very old traditional recipe and marunthu ( medicine ) made in indian homes, this is one of best variety of chutney. "     end quote...  url is https://www.youtube.com/watch?v=17-lp5owWEM

i found one of the synonyms very interesting and I think quite apt... ADAMANT CREEPR....   unless one forgets to water it in high summer heat it lives happily in the pot for me.. and often over grows...


secondly if you understand her language can you tell me what did she add at 1:26 to 1:32 into the video, small amount of whitish beige type powder???


thanks


usha di

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Usha di
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Ushadi Micromini

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Oct 17, 2014, 11:34:09 PM10/17/14
to Janani Eswar, efloraofindia


Thanks Jananni:
so Hing it was, and thanks for telling me the black stuff was Til , I had mistaken it for mustard and wrote my little recipe as mustard...

I will correct it.
your information and esp granma's edict  is so good that with your permission I would like to make it part of the contenet of this thread. so if its ok please tell me, or you yourself can forward that answer above to Indiatreepix in this thread,. I will certainly try it both with and without coconut when I feel adventurous enough to cut of 12 and 12 inches worth of the vine for both versions


and let you know.

 

usha di


On Sat, Oct 18, 2014 at 6:02 AM, Janani Eswar <jan...@artyplantz.com> wrote:
Dear Ushadi,

It really is an apt name! I love that quality of the plant, independent and strong.

The whitish powder is Asafoetida/Hing and in case the video wasn't clear, the black stuff that went in with the Urad Dal was Til, not mustard... This seems like a particularly strong recipe! Another version, one that I learnt from my Grandmother, has coconut as well which cuts down the unfamiliar taste of the plant to a pleasant level. Patti (Grandmother) also warns us about leaving the edges of the Pirandai on. We usually trim off that part like you would in a Ridge gourd.

I should try this out once and see. Hope that helped and you all have a lovely weekend.



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Usha di
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Janani Eswar

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Oct 18, 2014, 4:54:00 AM10/18/14
to Ushadi Micromini, efloraofindia
Dear Ushadi,

Our recipe is a little loose on account of all of us being quite the experimenters in the kitchen! Here is my estimate of the quantities. Feel free to change it to suit your tastes. The only key point is to make sure you cook the Pirandai well.

To pick your Pirandai, take only the top few, bright green pieces of the stem, the tender ones. Remove the 4 edges of the stem and chop into 1cm cubes. I'm going to assume you are using about 12 pieces of it like you said. It sometimes starts to irritate your fingers when you cut it; try not to let too much raw juice coat your fingers.

In a tawa, add a little oil, and fry two spoons each of urad dal and Bengal Gram Dal. Add Red chilli and tamarind to taste. Add Hing to taste. Once they are done, remove from tawa to cool.

Heat a little more oil and saute the Pirandai pieces until pale green. (keep it till it's slightly paler than what was shown in the video). Cool and grind it all together with about half a coconut. Add salt to taste and season with just mustard fried in a little oil, and it's done.

Hope you enjoy the chutney you make. Feel free to add things or remove them as you choose. Like I said, the only requirement for the dish to be edible is the cooking of the vegetable. Otherwise, the tastes are all changeable. Amma has put together an interesting little ebook on traditional recipes that she likes giving out to anyone interested. If you would like to read it, do download it from this link: http://artyplantz.org/natural-farming/ (You would need to fill in the form on the right side bar.)


Ushadi Micromini

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Oct 18, 2014, 7:55:55 AM10/18/14
to Janani Eswar, efloraofindia
Thanks Jananni

I wonder if the cooked chutney will retain its bone healing properties...

regardless I will certainly try it.

12 meant inches, not 12 joints.. that would be too long a cut.. after all its in a pot.

usha di
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