Pirandai Thuvayal (Chutney)

Recipe Credits

Mrs. Santha Ramanujam (Kumudham Snegidhi Kara Saaramaana Thuvayal) 


Ingredients:

Pirandai (cleaned and chopped) - 1 tbsp
Curry Leaves - 1 handful
Scraped Coconut - 2 tbsp
Urad Dal - 2 tbsp
Red Chillies - 5
Fenugreek - 1/2 tsp
Mustard Seeds - 1/2 tsp
Coriander Seeds - 1 tsp
Gingelly Oil - 1 tsp
Salt - 1-1/2 tsp
Tamarind Extract - 1-1/2 tbsp
 Asafoetida - 1 small piece

Method:

Heat gingelly oil in a kadai.

Add asafoetida, dry red chillies, coriander seeds, fenugreek seeds, and urad dhal and fry for a minute.

Then, add curry leaves, pirandai pieces, and coconut scrapings one after one and fry well together.  Remove from fire and allow to cool.

Grind them all together coarsely in the mixer jar along with tamarind extract and salt.  Add enough water while grinding.

Splutter mustard seeds in little gingelly oil and mix to the ground pirandai chutney and serve.

This chutney can be mixed with hot plain cooked rice or had along with curd rice.

This chutney/thuvayal (thogayal) helps in good digestion.


Notes:

Choose tender pirandai for cooking as the thick, matured ones will cause itching in the throat.  String the pirandai and scrape or peel the sharp angular edges on all sides.  Discard the nodes and leaves (instead the leaves can be used to make soup along with other green leaves or in this chutney itself).  It is advisable to grease your hands with gingelly oil to prevent itching.  Wash and cut into small pieces and use.