I don’t know the English word for pirandai. I have this creeper in my garden. Usually I prepare gravy with this. This time I tried thuvaiyal. It was so yummy. You need to add tamarind if using pirandai in a dish, because it makes your tongue and throat itchy. The tamarind neutralizes this effect. Even cleaning pirandai makes hand itch. So wear gloves when cleaning. I don’t wear gloves, but I apply till oil and rinse my hands after cleaning pirandai to avoid itchy feeling. Though it is a tough job, don’t be let down because it tastes great.
Tamarind-pebble sized ball
Mustard seeds+ Urad dhal-2tsp
Curry Leaves-a sprig
1. Clean pirandai. Remove the unwanted parts. Use the leaves also.
2. Heat 1tsp oil and add urad dhal.
3. When it turns golden, add garlic, slit green chillies and pirandai.
4. Add salt and saute till the mixture becomes dry.
5. Add tamarind and 1/4cup water. When it starts boiling, switch flame to low and cover pan.
6. When it is fully cooked and little water remains, switch off flame. Allow it to cool.
7. Grind it to a smooth paste.
8. Heat oil and splutter mustard, urad dhal and curry leaves.
9. Add the paste and cook on low flame. Cover the pan because it splutters a lot.
10. When oil separates switch off flame and transfer thuvaiyal to a serving bowl.
|This is Pirandai. Any body knows the English Name?|
Thank You so much Maha for giving the english name for Pirandai.