Pirandai Thuvaiyal | Adamant Creeper Chutney

Pirandai Thuvaiyal | Adamant Creeper Chutney

Pirandai known as Adamant creeper or veldt grape , makes a healthy and tasty chutney with chilies and lentils. This mildly spicy thuvaiyal can be served with rice and also with South-Indian breakfast dishes like idly/dosa and upma.

Course Condiments, Dips, Main Course

Cuisine South-Indian

Keyword Easy thuvaiyal recipe, how to cook with adamant creeper, Pirandai chutney, pirandai recipe, Pirandai thogayal recipe, Tamil brahmin style thogayal recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 109kcal

Equipment

Indian style mixie or any heavy blender

Ingredients

2 tablespoon Pirandai | Adamant Creeper | Veldt Grape Cut into 1 inch piece
¼ cup urad dal/black gram dal/Uluntham paruppuu
2 tablespoon chana dal/gram dal/Kadalai paruppu
1 tablespoon white sesame seeds
6-8 round red chilies
1 inch piece of ginger
3 tablespoon curry leaves
20 grams tamarind size of Indian gooseberry
1 teaspoon salt or to taste
2 tablespoon jaggery
½ teaspoon hing
2 tbsp cold pressed ground nut oil

Instructions

Smear your hands with oil before handling the pirandai or adamant creeper. Use tender pirandai, chop them into 1 inch pieces.
Heat a pan with 1-2 drops of oil. Roast the urad dal and chana dal in a medium flame until golden brown. Keep the flame medium and roast or else the dals will burn.
Towards the end of the dals turning golden brown, add white sesame seeds and red chilies to it along with ginger, hing and curry leaves.
Soon the sesame seeds becomes toasty, remove the roasted ingredients to a flat plate and let it cool down.
In the same pan, add the remaining oil, when it is hot, add the chopped pirandai pieces to it.
Fry them until the bright green color of the pirandai turns pale green. The edges will turn a bit golden.
Remove the roasted pirandai too to the same plate as the other ingredients. Let it all cool down.
Once it cools, take them all together in a mixer jar, along with tamarind, jaggery and salt. Pulse grind it to form a powder first. Then add 3-4 tablespoon water and grind it to a thick paste
Thogayals are generally kept quite thick, so add water only when absolutely necessary.
Remove the ground thuvaiyal to another serving bowl, Serve the delish pirandai thogayal with steaming hot rice with a drizzle of gingely oil.
Any leftover thogayal can be refrigerated in an air-tight box. The amount mentioned might come for a day or two not more than that for a family of 5.

Nutrition