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.