"Blend together fresh Pirandai stems, tangy tamarind, and fiery red chilies to create a vibrant and flavorful Pirandai Thuvayal." Experience the feel of authentic dishes from the treasure trove of our forefathers that always come with a blend of deliciousness and nutrition.
Take some tender pirandai stems. Pirandai has thorns along its stems, which can cause irritation or pricking. Wear gloves to protect your hands while handling it. Start by cutting off the tough, woody ends of the pirandai stems. Use a sharp knife or kitchen shears to remove about half an inch from both ends.
Using a paring knife or vegetable peeler, carefully remove the thorns from the pirandai stems. Gently scrape the thorny ridges along the stem to remove them. Be cautious while doing this to avoid injuring yourself.
Pirandai has a tough outer skin that needs to be removed before use. Hold the pirandai stem firmly with one hand and use the other hand to peel away the skin. You can use a vegetable peeler or a knife to remove the outer layer. Peel off as much of the green skin as possible.
Once the skin is removed, snap the pirandai stem into smaller, manageable pieces. You can nip them into 2 to 3-inch long sections.
Place the pirandai pieces in a bowl or basin filled with water. Let them soak for about 10 to 15 minutes. This step helps to remove any dirt, impurities, or residual thorns.
After soaking, take the pirandai and rinse it under running water. Use your fingers to rub away any remaining dirt or impurities. Make sure to clean all the nooks and crannies.
After rinsing, pat the pirandai pieces dry with a clean kitchen towel or paper towels. Alternatively, you can let them air dry for a short while before using them in your cooking.
Heat a saucepan and tip in half a cup of gingelly oil and when it is heated tip in the measured quantities of dried red chili and lower the flame. Then sizzle some urad dhal and scatter for a while.
Throw in some curry leaves with a pinch of asafoetida powder. Now add a cup of peeled shallots along with a quarter cup of peeled garlic cloves. Keep stirring in low flame. Finally add a tiny ball of tamarind and stir in. When the whole mixture turns aromatic turn off the flame and wait for a while to cool it down.
Heat the saucepan again and tip in two tablespoons of gingelly oil and when it is heated, throw in a cup of pirandai stems and stir in. Let it get fried up in low flame. When it turns greenish brown, tender and crispy, turn off the stove. Take out the shallow fried pirandai stems using a slotted spoon and add it to a blender. Let the oil remain in the same saucepan and just keep it aside.
Drop in the other roasted ingredients into a blender along with the roasted pirandai and add the required salt. Sprinkle in a little water and blitz for a few pulses and make a coarse paste out of it. Transfer it to a bowl and keep aside.
Heat the saucepan along with the oil, and scatter some mustard seeds into it. When it splutters add a sprig of rougly torn curry leaves and when it sizzles up, just turn off the flame and add this tempering to the pirandai thuvayal.
Spread a scoop of sizzling hot rice to a plate and dribble some ghee over it. Add a tablespoon of pirandai thuvayal and mix it up well. Take a bite of this tasty rice with a crunchy bite of arisi appalam or vengaya vadagam to enjoy the experience.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.