Pirandai Thuvayal/ Pirandai chutney used to be one of the many dishes served whenever brahmins are invited for a feast.<br />Handling pirandai is not easy. It makes the hands itchy and as a preventive method, gingily oil is applied to the hands before touching the pirandai. One way is to hold the pirandai using a paper and trim the sharp ribs and also fiber is removed. Tender pirandai is used for chutney as fiber is much less and smooth texture of chutney is possible. <br /><br />Pirandai (Adamant Creeper)<br />Hing (Asafetida)<br />Curry leaves<br />1 Tsp Urad Dal (Black Gram)<br />2-3 Dried Red Chillies<br />½ Tsp Black Sesame Seeds<br />1 Tbsp Tamarind<br />1 Tbsp Jaggery<br />Salt To Taste<br />Mustard Seeds<br />Oil<br /><br />Love Tomtoes, here make a yummy chutney with them http://www.youtube.com/watch?v=e0Q_rLYS2MQ<br /><br />Make the traditional Coriander mint chutney http://www.youtube.com/watch?v=PcGvnbeqi2M<br /><br />Discover more easy recipes at <br />http://www.youtube.com/indiafoodnetwork<br /><br />Follow us on Facebook: <br />https://www.facebook.com/Indiafoodnetwork?ref=ts&fref=ts<br /><br />Follow us on Twitter:<br />@infoodnetwork
