Skip to main content

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)

Print Friendly and PDF
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.





If you try this recipe for Pirandai Thuvaiyal - (Adamant Creeper Chutney) send us your comments below and share the recipe for your friends and family. 

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Kadayam Vathakuzhambu - Kadayam Chettiyar Mess Vathakuzhambu - Vathakuzhambu Recipes

Kadayam is a small village in the Tenkasi district. . Kadayam village is near to our hometown Ilanji and this vathakuzhambu is a famous dish in a mess. Last year Suresh sir, asked me to prepare this Kadayam vathakuzhambu in the Amul live cookery show. Before that I haven't tried this vathakuzhambu. Later, my Perippa arranged to get the recipe from his friend Kalyani Sivagaminathan Sir from Kadayam. Then he gave me their contact details. Their mess name is Kalyani Chettiyar mess. She shared the vathakuzhambu recipe clearly with the step by step instructions and cooking methods. The way she explained made me to try this vathakuzhambu on that day for our lunch, but somehow delayed posting in Virundhombal. Again prepared this vathakuzhambu on the next day evening for the live show. After watching my live show, they were very happy and appreciated it. It turned out well. I liked the taste of sundakkai vathal and the garlic on the next day because they got soaked well in the tamarind gra

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos. Similar Tirunelveli Lunch Recipes Tirunelveli Kootanchoru Black urid dal rice-Ulundam paruppu sadham Tirunelveli Sodhi Tirunelveli Idi Sambar Tirunelveli Puli Thanni Kuzhambu Tirunelveli Ve

Pacha Milaga Sambar | Green Chilly Sambar - 2

Pacha Milaga Sambar - Sambars are prepared in different ways. They may be prepared by using different kinds of vegetables with different methods. This Pachai milaga sambar is also different Sambar without any sambar powder. Yes, for this sambar there is no need for any powders except the turmeric powder. Only green chillies are used for spiciness and other basic vegetables are added.