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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
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Side Dish
Cuisine Indian
Servings 4


  • 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


  • 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.