The Bone-Healing Herb from Your Balcony: Hadjod (Cissus Quadrangularis)

Hadjod (Cissus quadrangularis) is an ancient Ayurvedic herb with fascinating healing properties. This spiky-stemmed climber, with its distinctive bone-like structure, has been used for centuries in traditional medicine. True to its Hindi name hadjora (haad = bones, jod = to join), it is widely known for supporting bone health and healing fractures. In English, it's referred to as veld grape, in Telugu as nalleru, and in Sanskrit as vajrangi — meaning “strong as a diamond.” How amazing is it that our ancestors could decode the power of herbs just by observing their form and function?

A Versatile Plant with Multifaceted Benefits

Every part of this creeper has therapeutic value. It’s traditionally used in Ayurveda and folk medicine to support a wide range of conditions:

• Bone-related ailments, including fractures and osteoporosis

• Joint issues like gout and inflammation

• Menstrual discomfort

• Heart health and cholesterol regulation

• Asthma and respiratory congestion

• Libido enhancement

It’s truly a botanical powerhouse.

From Plant to Plate: Hadjod Chutney

One of my favorite ways to incorporate Hadjod into my diet is through a delicious chutney. It’s tangy, spicy, and packs a potent punch of health. Plus, it’s quick to prepare and stays fresh in the fridge for up to a week.

There’s something so satisfying about stepping out onto my balcony, plucking fresh hadjod stems, and whipping up a dish in under 30 minutes. That’s true “farm-to-table” living!

Hadjod chutney Recipe

Ingredients:

• 10–15 tender hadjod stems (slightly peeled, chopped, and washed)

• 1 tbsp dry coconut

• 1 tbsp cumin seeds

• 1 tbsp chana dal

• 1 tbsp coriander seeds

• 1 tbsp tamarind (soaked and pulped)

• 1 tbsp urad dal

• 3 dry red chillies

• 1 tbsp oil

• ½ cup water

• Salt to taste

For Tempering:

• 2 tsp oil

• A sprig of curry leaves

• 1 tsp mustard seeds

• Fresh coriander leaves for garnish

Method:

1. In a pan, dry roast chana dal. Set aside.

2. Similarly roast urad dal, dry coconut, cumin, coriander seeds, and red chillies separately until aromatic.

3. In the same pan, add a spoon of oil and lightly roast the hadjod stems until the edges begin to brown.

4. Allow everything to cool. Blend all roasted ingredients with tamarind, salt, and a bit of water into a smooth paste.

5. For the tempering, heat oil in a kadhai, splutter mustard seeds, and add curry leaves.

6. Add the ground chutney paste and sauté for a minute.

7. Garnish with chopped coriander and serve.

Store it in the fridge and adjust consistency with a spoonful of water when serving.

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Serving Suggestions:

• With hot rice and a drizzle of ghee

• As a side for dosa, chilla, or roti

• Even as a dip with snacks

Feel free to experiment—some versions include peanuts, garlic, onions, or tomatoes. Make it your own!

This simple chutney is a humble, everyday reminder that food can be both medicine and joy.

Recipe:

Ingredients

• 10-15 hadjod stems, slightly peeled, chopped, and washed in warm and cold water (use tender stems for the best flavour)

• 1 tbsp dry coconut 1 tbsp cumin

• 1 tbsp chana dal

• 1 tbsp coriander seeds

• 1 tbsp tamarind (soaked in hot water and then nicely pulped out)

• 1 tbsp urad dal

• 3 dry red chillies

• 1 tbsp oil

• ½ cup water Salt to taste

  
  

For the tempering

• 2 tsp oil

• A sprig of curry leaves 1 tsp mustard seeds

• 1 sprig of fresh coriander to garnish

Method:

• In a pan roast the chana dal. Set aside. Then roast the ural dal and set aside. Roast the dry coconut powder and keep aside. In the same pan, roast coriander seeds, cumin seeds, and red chillies till aromatic.

• In the same pan add 1 spoon of oil and lightly roast the hadjod stems. The edges will start becoming slightly brown.

• Allow everything to cool and then add to a mixer and blend everything with little water, so as to make a paste.

• Take a kadhai to make the tempering. Heat oil and toss in the mustard seeds. Once they splutter add the curry leaves. Add the ground chutney paste and sauté for a minute.

• Transfer to a bowl and garnish with freshly chopped coriander.

• It can be kept in the fridge, and a spoonful of water can be added while serving to make it of chutney consistency.

• There are a lot of variants where people add peanuts/ garlic/ onions/tomatoes. Feel free to play around with the recipe as per your taste.

Written by:

Dr. Ankita Dhelia

MBBS, MSc Osteopathy, RCST Functional Medicine (IFM, USA)