Pirandai Thuvayal/ Pirandai chutney used to be one of the many dishes served whenever brahmins are invited for a feast.
Handling pirandai is not easy. It makes the hands itchy and as a preventive method, gingily oil is applied to the hands before touching the pirandai. One way is to hold the pirandai using a paper and trim the sharp ribs and also fiber is removed. Tender pirandai is used for chutney as fiber is much less and smooth texture of chutney is possible.
Pirandai (Adamant Creeper)
Hing (Asafetida)
Curry leaves
1 Tsp Urad Dal (Black Gram)
2-3 Dried Red Chillies
½ Tsp Black Sesame Seeds
1 Tbsp Tamarind
1 Tbsp Jaggery
Salt To Taste
Mustard Seeds
Oil
Love Tomtoes, here make a yummy chutney with them http://www.youtube.com/watch?v=e0Q_rLYS2MQ
Make the traditional Coriander mint chutney http://www.youtube.com/watch?v=PcGvnbeqi2M
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