Pirandai Thuvaiyal or Pirandai Chutney for Rice with step by step pictures. Pirandai is known as “Adamant Creeper” or “Veldt Grape” or “Devil’s Backbone” in English. Its got amazing health benefits and is commonly found in villages and towns seen entwined around trees and compound walls. As my Grandma grew it in her garden, my Grandpa used to insist that we all eat this pirandai thogayal mixed with rice at least once a week for lunch as it aids in good digestion and decreases pitham that leads to premature graying of hair.
Its almost impossible to kill the plant, they say and may be that’s why its called as Adamant Creeper. You can grow them right in your garden just by pushing a stalk into the soil. You don’t need the root of the plant to grow it. But beware as it literally takes over the garden.
I prefer making it thick like a thogayal so that it could be mixed with rice along with ghee and also be eaten as a side dish with rasam or sambar rice.
But you can make it a little thin to a chutney consistency by adding water and can eat it along with idli or dosa.
While My Grandma and mom make it by adding fresh grated coconut, my MIL avoids coconut and instead adds white sesame seeds. I loved the nutty taste of it, so followed her recipe here. It also prevents the thogayal from spoiling quickly especially during summer times.
The only work it takes is to remove the veins that runs along the ribbed length of the creeper. As some may feel an itching sensation while handling it, I suggest that you either grease your hands with any cooking oil or wear gloves. I’m used to it, so I did not bother.
You also have to add a bit more of tamarind to this thogayal, than you may usually add for Pudhina Thogayal or Inji (Ginger) Thogayal, as some may complain of itching in the tongue after eating this. We also do not temper this thogayal, but its your choice.
Let’s check the steps for the Pirandai Thuvaiyal Recipe:
Wash the Pirandai, Remove the leaves and tendrils. Break the pirandai into manageable length you are comfortable to work with. Using a knife or a peeler, remove the veins along the ribbed edges as shown in the picture above.
Wash once again and chop them into finger length pieces. Soak some Tamarind in warm water.
Dry roast white sesame seeds and the other whole spices in little oil and keep aside to cool.
Saute pirandai in little oil, till it shrivels and changes color slightly like you see in the above picture. Let it cool completely.
Grind to a smooth paste using very little water to a thogayal consistency or a bit thin if you want a chutney consistency.
Pirandai Thogayal is ready to eat. Spread hot, steaming rice on a plate, drizzle a tsp of ghee or sesame oil and add 2 tsp of this thogayal and mix well. Enjoy with a dry curry or any chips.
- Pirandai, chopped and cleaned - 1 cup
- Tamarind - 1 small lemon size
- Whole dry red chilies - 7 to 8
- White sesame seeds - 2 tbsp
- Urad dal - 2 tsp
- Oil - 2 tsp
- Salt - to taste
- Wash and trim the veins of the pirandai or adamant creeper. Chop them into finger length pieces.
- Soak the tamarind in warm water and keep aside.
- Heat a pan and dry roast white sesame seeds till it changes color slightly over a low flame. Transfer to a plate.
- Heat 1/2 tsp in the same pan. Add urad dal, whole dry red chilies and roast till they turn golden. Transfer to the same plate and let it cool completely.
- Add the remaining oil to the same pan. Add the chopped pirandai and saute till it changes color and shrivels in size over low flame. Let it cool completely.
- To a mixie jar, add the roasted spices, soaked tamarind, sauteed pirandai, salt and grind to a thick paste adding very little water.
- Transfer the thogayal to a serving bowl.
- Serve mixed with hot rice.