• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tickling Palates

  • Home
  • Recipes
  • About
  • Contact
  • Shop
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Videos
  • About
  • Contact
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Videos
    • About
    • Contact
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » 15 Mins Recipes

    Pirandai Thuvaiyal Recipe or Adamant Creeper Chutney

    Published: Oct 30, 2014 by Radhika . 9 Comments

    113 shares
    Jump to Recipe

    Pirandai Thuvaiyal Recipe

    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 thuvaiyal mixed with rice at least once a week for lunch.

    It aids in good digestion and decreases "pitham" that leads to premature greying of hair.

    Pirandai or Adamant Creeper

    It is 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 to make this pirandai thuvaiyal, thick 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.

    Pirandai Chutney recipe

    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:

    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.

    Pirandai Thuvaiyal Recipe

    Wash once again and chop them into finger length pieces. Soak some Tamarind in warm water.

    DSC_0318

    Dry roast white sesame seeds and the other whole spices in little oil and keep aside to cool.

    DSC_0320

    Saute pirandai in little oil, till it shrivels and changes color slightly like you see in the above picture. Let it cool completely.

    DSC_0321

    Grind to a smooth paste using very little water to a thogayal consistency or a bit thin if you want a chutney consistency.

    Pirandai-chutney-recipe

    Pirandai Thuvaiyal is ready to eat. Spread hot, steaming rice on a plate, drizzle a teaspoon of ghee or sesame oil and add 2 teaspoon of  this thogayal and mix well. Enjoy with a dry curry or any chips.

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Pirandai Thuvaiyal Recipe details below:

    Pirandai Thuvaiyal Recipe

    Pirandai Thuvaiyal served as side dish with rice or can be mixed with rice & served as a main dish.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time : 30 mins
    Cook Time : 15 mins
    Total Time : 45 mins
    Servings : 4
    Course : Side Dish
    Cuisine : Indian
    Author : Radhika

    Ingredients
      

    • Pirandai - 1 cup cleaned & chopped
    • 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
    Prevent your screen from going dark

    Instructions
     

    • 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 ½ teaspoon 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.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

    WANT MORE RECIPES?

    Browse plenty more quick & flavorful recipes easily by course, method, occasion & diet.

    GO TO RECIPE INDEX
    « Pudina Rice Recipe or Mint Pulao with Video
    Guacamole Grilled Cheese Sandwich Recipe »

    Sign Up! to Newsletter

    Reader Interactions

    Comments

    1. Ravichandran Natesan

      August 28, 2018 at 9:47 am

      5 stars
      Adding roasted peanuts also good in the place of white sesamum seeds.

      Reply
      • Radhika

        September 19, 2018 at 3:24 pm

        but of course you can. but the flavor of sesame seeds is different from that of peanuts.

        Reply
    2. shobha kamath

      October 31, 2014 at 9:54 pm

      Nice one! This is new to me. I have not come across this creeper.

      Reply
      • Radhahariharan

        February 07, 2016 at 1:03 pm

        5 stars
        Super. I never know that we can make chutney with pirandai. It is yummi yummi

        Reply
    3. JayanthiSindhiya

      October 31, 2014 at 8:59 pm

      I love this thuviayal a lot,my mom used to make this,thanks

      Reply
    4. radha

      October 31, 2014 at 7:10 pm

      lovely recipe and a valuable post, many such recipes are getting forgotten and you have revived memories...:-)

      Reply
    5. Jofy Abraham

      October 31, 2014 at 12:59 pm

      I just love this Rads 😀

      Reply
    6. Kalpana Sareesh

      October 30, 2014 at 8:28 pm

      grt pics.. wonderful recipe.. m letting my pirandai creeper to grow.. wil try tis one..

      Reply
    7. aparnarajeshkumar

      October 30, 2014 at 1:27 pm

      My favorite one 😀 and its been long time of tasting this 😀 i should go and hut for this in my local market 😀

      Reply

    Leave a Reply. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello there!

    Radhika of Tickling Palates Blog

    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

    Read more about me

    Trending Recipes

    • Phool Makhana Curry Recipe - Lotus Seeds Gravy
    • How to Cook Millets perfectly in Pressure Cooker (Stovetop & Instant Pot)
    • 15 Mins Paneer Butter Masala (Stovetop + Instant Pot)
    • Nadan Mutta Roast - Kerala Egg Curry
    • Matki Usal Recipe - Matki Chi Usal + Video
    • Flax Seed Butter Recipe - Flax Seeds Spread

    Recent Recipes

    • Makhani Gravy Recipe - Restaurant Style Makhni Sauce
    • Tomato Rice Recipe - Thakkali Sadam
    • Cantaloupe Salsa Recipe - Melon Salsa
    • Murungakkai Sambar Recipe - Drumstick Sambar
    • How to Cook Kullakar Rice in Pressure Cooker (Stovetop & Instant Pot)
    • Mango Pickle Recipe - Mango Oorugai

    Want more Recipes?

    GO TO RECIPE INDEX

    Footer

    ^ Back to Top

    Links

    About Radhika

    Recipes

    Shop

    Newsletter

    Sign Up for Email Updates

    Contact

    ticklingpalates@gmail.com

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 · Tickling Palates · Privacy Policy
    Hosted & Managed by Host My Blog

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy