Pirandai Thuvaiyal or Adament creeper chutney
This dish is immensely good for the digestive system and used to be a home remedy for irritable bowel syndrome, it reduces the “Bile” and prevents premature greying of hair. This dish is made is the rural parts of the state, by it appears lost among the urban community. Another ancient dish that is dying a slow death in the hands of the present generation.
1/2 cup cleaned pirandai segments Ingredients
1 tablespoon Indian sesame oil
2 tablespoon chana dal
4–5 dried red chillies
1/2 cup onions, chopped
10 cloves garlic
1/2 inch piece ginger
1/2 inch piece tamarind
3 sprigs curry leaves
1/3 cup fresh shredded coconut
1/2 teaspoon salt
1/2 cup water to grind the chutney
TEMPERING OF TAMIL STYLE PIRANDAI THUVAIYAL / CHUTNEY
1 tablespoon Indian sesame oil
1/2 teaspoon urad dal
1/4 teaspoon mustard seeds
2 green chillies, slit
2 –3 dried red chillies
2 sprigs curry leaves
INSTRUCTIONS
Harvest only the top segments from the plant. Do not go beyond two feet as the bottom parts are very stringy and can cause itchiness in the tongue. Remove all the leaves. Also cut the joints from the segments. The joints are hard and itchy. In folk medicine they say that the joints is just a resemblance of human bone joints. After removing the joints, we will remove the rough outer skin. String the Pirandai to remove the outer rough skin. It should easily come off.
Heat Indian sesame oil in a pan and add in the chana dal. Roast the chana dal on a low flame. When the chana dal is roasted, add in the dried red chillies. Roast for a few seconds till the chillies fluff up. Do not roast the chillies for long as it will burn and become black. Remove the chana dal and the chillies from the pan and set aside on a plate to cool.
Retain the oil used for roasting the lentils and the chillies. Add in the onions, garlic, ginger, the prepped pirandai, tamarind and curry leaves. Saute for a good 4-5 minutes on medium flame till the onions are soft and the pirandai has shrunk a bit.
Add in the coconut and the salt. Saute for a minute. Remove from heat and set aside to cool. Grind with half a cup of water to a smooth paste / chutney like consistency.
Heat Indian sesame oil in a pan and add the urad dal. When the urad dal is slightly brown, add in the mustard seeds, green chillies and dry red chillies. Let the mustard seeds crackle. Add in the curry leaves. Add in the tempering to the chutney.
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