Identifying the Edible Parts of Nalleru
The Nalleru plant, botanically known as Cissus quadrangularis, is a succulent, perennial climbing vine native to Africa and Asia. It is known by many regional names, including 'pirandai' in Tamil and 'hadjod' in Hindi. While the entire plant has medicinal value, the parts most commonly prepared for eating are the young, tender stems and the leaves.
The Tender Stems: A Culinary Staple
The most frequently consumed part of the Nalleru plant is its succulent, quadrangular stem. These stems, which have a characteristic square shape and spiky nodes, are used in several traditional South Indian recipes. However, the stems have an innately acrid flavor and can cause an itchy sensation if not properly handled and cooked. Cooking with ingredients like tamarind, peanuts, or coconut helps to balance the pungent taste and eliminate any irritation.
The Young Shoots and Leaves
In addition to the stems, the young shoots and leaves are also considered edible. They are incorporated into curries and other dishes, similar to other leafy greens. The leaves are rich in beneficial compounds like Vitamin C and antioxidants.
Preparing Nalleru Safely for Consumption
Proper preparation is essential. It's recommended to apply oil to your hands before handling to prevent irritation from the sap. Carefully cut the stems, peel the outer layers, and wash them thoroughly, ideally in diluted buttermilk or tamarind water to reduce bitterness. Chopped stems can be immersed in tamarind water or buttermilk before cooking. The stems are typically sautéed until soft and then blended with other ingredients for dishes like chutney or paste.
Culinary Applications: A Taste of Tradition
Nalleru is deeply rooted in regional cuisines, especially in South India, with Nalleru Pachadi being a famous preparation.
Common Nalleru Dishes:
- Nalleru Pachadi (Chutney): A flavorful paste.
- Nalleru Curry: Stems cooked in a vegetable curry.
- Nalleru Pickle: Preserved as a condiment.
- Nalleru Soup: Used in Kerala for bone healing.
Comparison of Edible Parts: Nalleru vs. Other Vines
| Plant Name | Edible Part(s) | Taste Profile | Common Culinary Use |
|---|---|---|---|
| Nalleru (Cissus quadrangularis) | Young stems, leaves, shoots, fruit | Pungent, bitter, and acrid; moderated by cooking | Chutneys, curries, pickles, soups |
| Ivy Gourd (Coccinia grandis) | Shoots, leaves, fruit (raw or cooked) | Mild, slightly sweet; fresh green bean-like flavor | Curries, stir-fries, stews, salads |
| Malabar Spinach (Basella alba) | Leaves and young stems | Mild, mucilaginous, slightly peppery | Stir-fries, soups, curries |
| Water Spinach (Ipomoea aquatica) | Shoots and leaves | Mild, sweet, slightly nutty | Stir-fries, side dishes, salads |
Nutritional Profile and Health Benefits
Nalleru is known for its medicinal properties and is rich in vitamins and antioxidants. It is a good source of Vitamin C and calcium, and contains flavonoids and triterpenoids. It has been used in Ayurveda for centuries.
Health Benefits Attributed to Nalleru:
- Bone Health: Known for promoting bone healing and density, also called 'asthisamhari'.
- Anti-inflammatory: Helps reduce joint pain and swelling.
- Digestive Aid: Used for digestive issues.
- Antioxidant Effects: Exhibits strong antioxidant activity.
Conclusion
In summary, the edible parts of the Nalleru plant are its young, tender stems and leaves, used in various traditional dishes. It offers nutritional and medicinal benefits, particularly for bone health, but requires proper preparation to neutralize its acrid qualities. Nalleru is a versatile ingredient in traditional Indian cuisine and medicine. For more information on its properties, refer to the National Institutes of Health review.
A short review on pharmacological activity of Cissus quadrangularis
