Pirandai thogayal is the authentic chutney variety of Tamil Cuisine. It is a healthy, tasty and easy chutney. It has amazing health benefits and very easily can be grown in the kitchen garden. It is mixed with hot rice and had usually. It can also be had as side dish for curd rice and dosa. Pirandai is also known as 'edible stemmed vine'. It has analgesic properties and enhances digestion...
See other Traditional Chutney and Thogayal varieties:
Curryleaves chutney, Yellow pumpkin fiber chutney, Spicy chutney, Onion Garlic chutney
Ingredients for making Pirandai Thogayal:
Veldt grape chopped 1 cup
Curry leaves 1 cup
Ginger 1/2 inch piece chopped
Urad dal 3 tea spoons
Chana dal 3 tea spoons
Red chillies 3 or 4
Hing 1/2 tea spoon
Tamarind a goose berry size
Salt to taste
Sesame oil 3 or 4 tea spoons
Method for making Pirandai Thogayal
Show the Pirandai vine in the running water under tap. With a scissor remove the ridges.
Cut them into small pieces and keep aside.
In a pan heat 2 tea spoons of oil and fry the dals, chillies and tamarind to golden colour. Add ginger pieces also and fry for 10 more seconds. Keep them aside.
Finally heat 3 tea spoons of oil and fry the pirandai pieces well till it changes the colour to golden brown. Add the curry leaves and just give a stir with the Pirandai pieces (Veldt grape pieces) and keep aside.
After every thing gets cooled, mix every thing together and grind to chutney with required water and salt.
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