Pirandai Thokku (Adamant Creeper) – 100g

Pirandai is the square-stemmed creeper that Tamil grandmothers grow by the compound wall and reach for whenever anyone complains of joint pain. Only the tender young stems are used — the older ones are too fibrous — and they are cleaned, ground and cooked slowly in wood-pressed groundnut oil with tamarind, mustard, fenugreek, chilli and asafoetida.

It is sharp and appetising, and traditionally eaten in small quantities: a teaspoon with hot rice and ghee, or with curd rice. It also does well with idli and dosa.

Long associated in Tamil practice with bone and joint strength and with appetite and digestion. Keep the oil layer sitting on top rather than mixing it in. Refrigerate once opened.