|Pirandai Mint Thuvaiyal / Adamant Creeper Chutney|
Pirandai Mint Thuvaiyal / Adamant Creeper Chutney, this is one healthy thuvaiyal recipe which goes very well with rice, idli or dosa. You can also serve this with roti. To serve with tiffin varieties, make it watery like chutney.
I have tried recipes with pirandai like two to three times. The first time I cleaned this creeper, my hands all got itchy as i was not aware of the fact we need to apply gingelly oil over palm or at least to use gloves while cleaning this stuff. Keerai seller lady asked me to follow these steps. It may look like a tedious job, but all worth to try. Pirandai is also known as Bone setter which helps in curing bone / joint related issues. Pirandai also helps to cure digestion related issues / constipation. The tender shoots are used to prepare thuvaiyal / chutney, rasam and curry.
Since these shoots are very itchy, its better to use little bit of tamarind in cooking and also gingelly oil. You can try variations like adding mint leaves, coriander leaves or curry leaves. Adding coconut is totally optional, but it gives a nice taste. To make simple thuvaiyal, just add tender shoots, urad dal, red chilies, tamarind and garlic. You can store this in a clean airtight container for 2-3 days if refrigerated. Just use a clean dry spoon to take the portions.
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Pirandai Mint Thuvaiyal | Adamant Creeper Chutney
Author: Preeti Tamilarasan
Recipe type: Side
Cuisine: South Indian
- 100 gms tender Pirandai / Adamant Creeper
- ½ cup mint leaves
- small marble sized tamarind ball
- ¼ cup chopped coconut
- ½ tbsp ginger-garlic paste
- 2 dry red chilies
- 1 tsp black peppercorns
- asofoetida / hing – a pinch
- 1 tsp urad dal / ultham paruppu / black gram
- 1 tsp channa dal / kadala paruppu / bengal gram
- salt to taste
- 1 tsp mustard seeds
- 20-30 curry leaves
- Please follow the instructions below.
How to prepare Pirandai Mint Thuvaiyal
- To Clean Pirandai / Adamant Creeper, apply gingelly oil / nallennai all over your palm. Now cut creeper with scissor. Wash them and remove fiber from the sides of pirandai. Chop pirandai and keep aside.
- Heat 1 tbsp gingelly oil in a pan or kadhai. Temper mustard seeds, broken red chilies, urad dal, channa dal, peppercorns and curry leaves. Stir well.
- Add chopped coconut and cook till it turns golden brown. Now, Add tamarind and saute a while. Add mint leaves and cook for a while.
- Add pirandai and ginger-garlic paste. Cook till pirandai softens and changes its color from dark green to light green. Remove from the heat and allow to cool.
- Blend in mixer along with asofoetida and salt. Blend to smooth paste adding 1 tbsp water. Serve with rice, idli, dosa or even roti. If serving with rice, then add a tbsp of ghee and it tastes heavenly 🙂