Overview

This plant is a perennial plant of the grape family. It is a shrub that can be grown at home. This acts as a remedy for digestive disorders, mouth sores, and other issues. By adding Jaggery and Urad Dal to this preparation, it becomes tasty and free of irritation when consumed.

Ingredients

Pirandai – a fistful
Urad dal – 2 teaspoons
Tamarind – a small lemon-sized piece
Ginger – a small pinch
Jaggery – the size of a lemon
Pepper – 1 tablespoon
Asafoetida – 1 piece
Oil – 5 tablespoons
Salt – to taste
Curry leaves – half a fistful
White sesame – 1 tablespoon

Cooking Method

1. Wash the Pirandai well. Peel the skin. Chop into pieces. If it is a baby Pirandai, peeling is not necessary.
2. Cut the ginger into thin, small pieces and keep it aside.
3. Place an oil pan on the stove. Put the sesame seeds in the pan.
4. Once the white sesame seeds are fried well and start to sizzle, keep them in a container.
5. Pour 1 teaspoon of oil into the pan. Add pepper and asafoetida. Sauté the mixture. Pour it into a bowl of roasted sesame seeds.
6. Add a little oil again in the same pan. Sauté the mustard seeds and urad dal. Keep them aside in a separate bowl.
7. Add the oil again to a saucepan. Then, add the mustard seeds. Keep the stove on medium heat and sauté gently. Sauté until it turns a good green color.
8. After crushing, place it in a container.
9. In a mixer jar, add roasted pirandai, sesame seeds, pepper, asafoetida, jaggery, salt, and tamarind. Pour in a little water. Grind well to form a smooth paste.
10. Then add the roasted mustard seeds and urad dal that are soaked in the jar. Use a round motion to mix them. Alternatively, grind them into a paste and place it in a container.

Note: The pirandai thuvaiyal is slightly hoarse. It pairs deliciously with dosa and idli. People enjoy it even more as an accompaniment.

To view Recipe in Tamil Click here