Pirandai Thuvaiyal Recipe | How to make smoky Pirandai Thuvaiyal
Pirandai Thuvaiyal recipe with step by step photos- Pirandai in English is Adamant Creeper and is a plant with a lot of health benefits.
Making of pirandai chutney or thuvaiyal at home strike on my mind after I have posted the arisi applam recipe using the pirandai. I was wondering why till now I didn’t post the recipe in Prema’s Culinary. Ok, it’s the right time to share the recipe here.
There are 2 methods to make Pirandai Thogaiyal or thuvaiyal one method is that roast the dal, red chilly, pirandai and everything grind it into a fine paste.
Another method which my grandma use to make like sutta kathirikai chutney– yes, she will roast the pirandai directly on the stove.The smoked flavour in chutney smells excellent and taste awesome.
Chettinad pirandai thuvaiyal, they use urad dal and little channa dal while roasting.
It tastes like dal thuvaiyal and kids love to have this chutney. It goes very well with idli and dosa, do try them with vada also.
Let us see how to make step by step pirandai thuvaiyal recipe:
Always use the tender pirandai stem. Peel off the ribbed veins and wash and wipe it. Keep it on top of the flame and burn it.Just the skin turns the light black colour off the stove. Do this in low flame. Remove from the flame and let it cool for some time. Once it cools down slightly peel off the black skin and chop it.
Now heat oil in a pan and roast the dry red chilly, urad dal and hing. Take it out and let it cool down for a while.
Add it in the Pirandai, tamarind and roasted ingredients in the mixie jar grind it without adding water and then add little water , grind it. try this healthy chutney with idli or dosa.
If you are looking for more chutney or thovaiyal recipes like Coconut chutney, tomato chutney, Ketti chutney, Kara chutney, garlic chutney, Urad dal chutney, Kovakaki Chutney, Pudina Chutney
Pirandai Thuvaiyal recipe video:
Quick recap of recipe:
- 100 g pirandai
- ¼ cup urad dal
- 4-5 dry red chilly
- hing
- sesame oil
- salt as needed
- Always use the tender pirandai stem. Peel off the ribbed veins and wash and wipe it. Keep it on top of the flame and burn it.Just the skin turns the light black colour off the stove. Do this in low flame. Remove from the flame and let it cool for some time.
- Once it cools down slightly peel off the black skin and chop it.
- Now heat oil in a pan and roast the dry red chilly, urad dal and hing. Take it out and let it cool down for a while.
- Healthy Pirandai Thogaiyal RecipeAdd it in the Pirandai, tamarind and roasted ingredients in the mixie jar grind it without adding water and then add little water , grind it. try this healthy chutney with idli or dosa.
Have a nice day!!!
