Pirandai Karuveppilaithuvaiyal Recipe, Pirandai Chutney

• 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.

1. You can make this thogayal only with pirandai.
2. Tamarind and red chili takes away the itchiness of the pirandai.
3. 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.

1. You can make this thogayal only with pirandai.
2. Tamarind and red chili takes away the itchiness of the pirandai.
3. Always choose tender Pirandai for making Pirandai thuvaiyal.