Pirandai thogaiyal - Pirandai thuvaiyal - Nalleru Pacchadi - Adamant Creeper Chutney - Pacchadi Recipes - Chutney Recipes

This time when I went to India saw Pirandai everywhere .. Last time when my mum did it I missed taking pic. This time we made it a few times so I managed take the pic. My mum has a little garden and around that garden we had Pirandai plant. My dad was mentioning that he needs to keep cleaning the plant as it grows very fast doesn't really require much of maintenance...This is perfect for steamed rice. I had this as a side dish to the Dosa / Idli too. 

Pirandai -2 cups (cleaned and chopped)
Urad dhal - 2 tablespoon
Chana dal / Bengal gram dal - 2 tablespoon
Sesame Seeds - 2 tablespoon
Coconut - 2 tablespoon
Red chillies - 3-4 (Adjust to your spice level)
Oil - 2 teaspoon
Asafoetida / Hing - 1/4 teaspoon
Thick Tamarind paste - 1 teaspoon
Salt to taste

For Tempering

Oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 15-20


Dry roast Urad dhal and Chana dal,Sesame seeds. Add red chillies fry for a min. 
Add salt and Tamarind and switch it off and Let it cool down. Heat 1 teaspoon of oil. Add asafoetida fry for 30 sec. 

Add chopped Pirandai. Fry till the color change to light green color. Let it cool down
First grind dal mixture 
Add fried Pirandai and required water. Grind to little coarse paste.
Heat the oil and add mustard seeds and let it pop. Add urad dhal and curry leaves. Fry till brown in color. Add grinded paste and mix well. 
Enjoy it with steamed rice!