Pirandai KaruveppilaiThuvaiyal recipe, in tamil we call it as pirandai, it is called as Adamant creeper in English and Hadjod in Hindi. Pirandai thuvaiyal recipe with step by step pictures, pairs well with dosai and hot rice. Generally pirandai thogaiyal is made during srardams in Tamil brahmin houses(prayers offered to ancestors) Somehow from my childhood i never tasted this thogayal. The name Pirandai itself makes me to feel uncomfortable, don’t know why?. Pirandai has lots of health benefits. It aids in digestion and also a good source of Calcium. It is very good for joint pains. I got the cutting of Pirandai plant from my friend here and it started beautifully growing up. I asked my mom for the recipe and she shared her way of making the Pirandai thogayal. If you want you can add more pirandai, but i have less in my home garden, so i used little only. It tasted nice with hot rice and also tasted yum with curd rice. The ones we get in shops are bit thick. Look out for a tender ones and make the thuvaiyal.
Pirandai Karuveppilai Thuvaiyal recipe
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 10 Minutes
- Serves: 4
- Author: Jeyashri
- Recipe Category: Lunch | Dinner
- Description: Pirandai Karuveppilai thuvaiyal recipe with step by step pictures, pairs well with dosai and hot rice.
Pirandai 2 tblsp
Curry leaves handful
Urad dal 1 tblsp
Red chili 4
Tamarind a small size
Asafoetida a small pinch
Ginger a small piece
Salt as needed
Oil 3 tsp
Method :
- First clean the pirandai. Mine was so tender and i didn’t have much to clean it.
- If the pirandais are big, grease your hands with sesame oil and carefully take out the nodes.
- greasing your hands will avoid ichting.
- Discard the leaves too.
- You can make this thuvaiyal only with pirandai.
- My mom always adds curry leaves, coriander and mint leaves along with pirandai.
- Chop the pirandai into little pieces.
- In a pan add the oil and add in the urad dal, red chili, asafoetida and tamarind.
- Saute till the dal turns golden brown.
- Keep the flame low and add the chopped pirandai.
- Saute till they turn pale. This will take few minutes, as we have added very less quantity.
- Add in the curry leaves and switch off the flame.
- Add the ginger too.
- Allow this to cool completely.
- Grind this into a fine paste. Add salt while grinding.
- Add little water while grinding.
- Pirandai thogayal is ready.
Notes:
- You can make this thogayal only with pirandai.
- Tamarind and red chili takes away the itchiness of the pirandai.
- Always choose tender Pirandai for making Pirandai thuvaiyal.
Method with step by step pictures :
- First clean the pirandai. Mine was so tender and i didn’t have much to clean it.
- If the pirandais are big, grease your hands with sesame oil and carefully take out the nodes.
- greasing your hands will avoid ichting.
- Discard the leaves too.
- You can make this thuvaiyal only with pirandai.
- My mom always adds curry leaves, coriander and mint leaves along with pirandai.
- Chop the pirandai into little pieces.
- In a pan add the oil and add in the urad dal, red chili, asafoetida and tamarind.
- Saute till the dal turns golden brown.
- Keep the flame low and add the chopped pirandai.
- Saute till they turn pale. This will take few minutes, as we have added very less quantity.
- Add in the curry leaves and switch off the flame.
- Add the ginger too.
- Allow this to cool completely.
- Grind this into a fine paste. Add salt while grinding.
- Add little water while grinding.
- Pirandai thogayal is ready.
Notes:
- You can make this thogayal only with pirandai.
- Tamarind and red chili takes away the itchiness of the pirandai.
- Always choose tender Pirandai for making Pirandai thuvaiyal.
Hi jeyashri very healthy recipe looking yum great????
hi please may i know where in singapore we can buy pirandai. please
reply
Hi we get in some shops in Little India. Sri Murugan stores have. I grow at home.