Pirandai Thuvaiyal - (Adamant Creeper Chutney)

Pirandai is a creeper which has so many health benefits. Pirandai thuvaiyal is good for all digestion problems like indigestion, lack of appetite and gastritis. I learnt this recipe from my grandma which has a nice flavour of black urid dal. We have to add more tamarind to prevent the itching in the tongue after eating this. Wear gloves or grease your hands with sesame oil before chopping it. You can serve this thuvaiyal as an accompaniment for curd rice, idly and dosa or you can mix it with the hot rice and a tsp of ghee. 


Pirandai thuvaiyal|Adamant creeper chutney

How to prepare Pirandai Thuvaiyal - (Adamant Creeper Chutney)

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Pirandai thuvaiyal - A healthy accompaniment for your everyday foods which has wonderful medicinal uses and so many health benefits. 

Prep time : 10 minutes
Cook time : 10 minutes
Yields : 1 cup
Category : accompaniment

Ingredients

  • 1 cup pirandai chopped
  • 2 tbsp black urid dal
  • 4 to 5 red chillies
  • 1 tsp tamarind 
  • small piece compounded asafoetodia 
  • 3 tbsp gingely oil
  • salt
Cooking Directions
  1.  Wash and remove the leaves and nodes. Cut into small pieces. 
  2. Heat a tsp of oil in a pan and add the red chillies and fry them for few seconds and then add  the black urid dal, compounded asafoetodia and the tamarind. When urid dal turns golden brown transfer it to a plate. 
  3. Now take the chopped pirandai in the same kadai and fry them till it changes to pale colour.
  4. Let it cool completely. Then powder the fried dal and chillies and then add the tamarind, salt and asafoetodia. Powder them first and then add the fried pirandais.  Grind it to a smooth paste with little water.
  5. Heat a tbsp of oil in a pan and add mustard seeds. When it splutters add the ground thuvaiyal and stir it till oil leaves on the sides of the pan.
  6. Serve it with hot rice with a tsp of ghee or sesame oil.

Pirandai Thuvaiyal - (Adamant Creeper Chutney) with step by step photos

1. Wash and remove the leaves and nodes. Cut into small pieces. Wear gloves and then cut the pirandai.


2. Heat a tsp of oil in a pan and add the red chillies and fry them for few seconds and then add  the black urid dal, compounded asafoetodia and the tamarind. When urid dal turns golden brown transfer it to a plate.

3. Now take the chopped pirandai in the same kadai and fry them till it changes to pale colour.


4. Let it cool completely. Then powder the fried dal and chillies and then add the tamarind, salt and asafoetodia. Powder them first and then add the fried pirandais.  Grind it to a smooth paste with little water.




5. Heat a tbsp of oil in a pan and add mustard seeds. When it splutters add the ground thuvaiyal and stir it till oil leaves on the sides of the pan.

Serve it with hot rice with a tsp of ghee or sesame oil.




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Comments

  1. Nice information. Thanksfor sharing. Pirandai is a perennial plant of the grape family. Pirandai is rich in vitamin C and vitamin E. Pirandai is used like a herb and is included in many traditional medicines, particularly in Ayurveda system for a long time. Pirandai is a blood purifier. It helps to reduce hunger and prevents craving for more food. This helps the body to use already stored fat as energy.It is used to treat stomach disorders.Kaavidesam is the Exclusive Online Store for Traditional Herbal Pirandai

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