December 12, 2014

Pirandai Thogayal (Veldt Grape Chutney)

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.