Monday, 19 September 2016


This is one of the important traditional recipes of Kongu mothers which is passed on from generation to generation. Whenever we feel uncomfortable/indigestion or any discomfort in our tummy, pirandai comes in hand to treat our illness.

How to make pirandai tamarind gravy?


Pirandai/adamant creeper  tender bits one cup (baby succulent stems)
Coconut gratings one cup
Coriander powder one tablespoon
Red chilly powder one spoon
Cumin seeds roasted powder one spoon
Pepper powder one spoon
Roasted fenugreek powder half pinch
Asafoetida one pinch
Fried Bengal gram one tablespoon
Tamarind one marble size ball
Jaggery one small piece
Shallots (whole) 10 nos
Red chilly one
Curry leaves 12 nos
Garlic pods 3 nos
Turmeric powder one spoon
Salt to taste


Blend the coconut gratings, coriander Powder, cumin seeds powder, garlic pods, tamarind, turmeric powder, red chilly powder, fried Bengal gram one tablespoon, fenugreek powder, Asafoetida with half a cup of water into a fine paste.
Heat the frying pan with sesame oil.
Add mustard seeds to pop up.
Add shallots, curry leaves, red chilly split, and pirandai bits.
Fry the ingredients until the pirandai bits turn pale and crispy.
Add turmeric (half spoon)
Saute a while.
Transfer the paste to the frying pan and saute for few minutes over low flame.
Add  adequate water and blend to infuse all the ingredients together.
Add salt required.
Allow to boil for ten minutes until the gravy texture attained.
Add chopped coriander leaves and one tablespoon of sesame oil.
Note: Using fried gram is for the thickness of gravy and enhance the taste.

A fantastic combination with hot steamed rice.. enjoy..!

Do give a try..!

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