Pirandai Thogayal: South Indian Creeper Chutney
South Indian chutney made from adamant creeper (pirandai) combined with roasted urad dal and red chillies, ground into a smooth paste with tamarind and coconut. The creeper is sauteed until it turns pale and loses its itching properties. Traditionally served with rice and ghee to balance the heating effects of the ingredient.
Ingredients
- 10 sticks pirandai (adamant creeper), peeled and choppedridge gourd1:1vegetable
similar texture and peeling method, but lacks pirandai's specific properties
- 2 tbsp urad dal
- 4 nos red chillies
- 1 medium tamarind, gooseberry size
- 1 tbsp grated coconut
- salt(optional)
- water(optional)
- 2 tbsp oil
Instructions
- 1
Grease hands with gingely oil to prevent itching from pirandai
- 2
Wash pirandai and peel the outer ridge like ridge gourd, removing top and bottom parts
- 3
Chop pirandai into small pieces and soak tamarind in water
- 4
Heat oil in kadai and roast red chillies and urad dal until fragrant, then remove
- 5
Add more oil to same kadai and saute pirandai until it shrinks and turns white or pale green
- 6
Continue sauteing until well cooked to prevent tongue itching when eating
- 7
Cool the sauteed pirandai, then grind with roasted spices, tamarind, salt, coconut and water into smooth paste
- 8
Serve with plain rice topped with ghee or gingely oil
Tips
Use 6-7 red chillies instead of 4 for spicier chutney
Greasing hands with gingely oil before handling pirandai prevents itching caused by the raw creeper
Saute pirandai thoroughly until color changes to pale; insufficient cooking leaves an itchy sensation in mouth
Serve with ghee as recommended to balance pirandai's heat-increasing properties
Good to Know
Refrigerate in airtight container for up to 5 days
Can be made 1 day in advance; store in refrigerator
With steamed rice, topped with ghee or gingely oil
Common Mistakes
Do not skip thorough sauteing of pirandai to avoid itching sensation when eating
Do not skip hand greasing before handling raw pirandai to avoid itching on skin
Do not omit ghee when serving to avoid excessive body heat effects
Substitutions
similar texture and peeling method, but lacks pirandai's specific properties