Pirandai Oorugai / பிரண்டை ஊறுகாய்

Pirandai Oorugai / பிரண்டை ஊறுகாய்  is a traditional recipe from my grand ma’s kitchen. This adamant creeper (pirandai) is a must plant which is grown in every tamil brahmins house. During Srardham (pithru kariyam) pirandai (adamant creeper ) thogayal is a must to be served for lunch. 

Usually thogayal is made with pirandai but i wanted to try something like a pickle variety. So tried my hands first time on Pirandai Oorugai, stone ground the traditional way with fresh ground spices. They made a delicious accompaniment for curd rice.

How to clean Pirandai:
Select tender pirandais, remove the leaves attached to it and rinse them well.

Peel the sides of the pirandai you can see the fibres (naar) and remove them using a small knife. Chop them into small pieces and they are ready to use.

What you need:
Pirandai – 1 cup (cleaned)
Red chillies – 10 nos or lesser
Tamarind – Large gooseberry sized
Sesame oil – 4 tbsp
Mustard – 1 tsp
Fenugreek – 1 tsp
Asafoetida – 1/2 tsp
Salt as reqd

How to make:
Heat half tsp oil in a pan add pirandai, red chillies, tamarind saute well and set aside to cool.

Dry roast fenugreek and mustard seeds cool them and crush them coarsely using a mortar pestel.

Grind pirandai, red chillies, tamarind {if using tamarind paste add at this stage} to very coarse paste or if you have ammikallu / a bigger mortal pestel you can crush them to coarse paste.

Heat oil in a kadai add the paste, asafoetida, salt mix well and in low heat saute well approx 8 mins. Add fenugreek and mustard powder to it give a nice mix.

Cook in low heat for another 4 mins remove it, cool and store in air tight container.

*Stores well for 20 days when refreigerated

*This may cause itching while cleaning.


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