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Pirandai Chutney Recipe/Pirandai Thuvaiyal Recipe is given below with step-by-step instructions and important tips to make a perfect pirandai chutney recipe.

Pirandai Chutney Recipe | Pirandai Thuvaiyal Recipe | Pirandai Chutney For Rice | Adamant Creeper Chutney Recipe | Hadjod Chutney Recipe

Pirandai chutney recipe/Pirandai thuvaiyal recipe is a simple, healthy and tasteful savoury chutney recipe. You can easily make this chutney recipe within 20 minutes and serve it as an accompaniment for curd rice or with plain rice or serve it with idli/dosai. The pirandai chutney recipe/pirandai thuvaiyal recipe is given below with step-by-step instructions and important tips to make a perfect pirandai chutney recipe.

If you try this pirandai chutney recipe/pirandai thuvaiyal recipe. Do let me know in the comment section/ I'm very excited to read your comments.

Before getting into the pirandai chutney recipe, let's know about -
1. What is the Pirandai chutney recipe/Pirandai thuvaiyal recipe?
2. What is Pirandai/Adamant Creeper/Hadjod?

About - "Pirandai chutney recipe/Pirandai thuvaiyal recipe"

Pirandai chutney recipe is a simple, nutritious and tasteful chutney recipe. It is a healthy South Indian chutney recipe made especially, throughout Tamilnadu. Pirandai chutney recipe is typically made in two ways - 1. Thick and coarsely ground and 2. Thick but watery and smoothly ground. The Thickest version is called Pirandai thuvaiyal recipe and the thick but watery version is called the pirandai chutney recipe.

Pirandai chutney recipe or pirandai thuvaiyal recipe is one of my favourite chutney recipes. This particular chutney recipe has my favourite combination of spicy, sour and mildly bitter tastes.  I would like to eat this chutney recipe with idli, dosai or paniyaram. However, You can serve it as an accompaniment to South Indian's favourite curd rice recipe (thayir sadam) or serve it with plain rice or serve it with idli/dosai/paniyaram.

If you are new to the "Pirandai/Adamant creeper/Hadjod" ingredient. No worries. I'll help you with complete information on -

What is Pirandai/Adamant Creeper/Hadjod?

Cissus quadrangularis is commonly known as veldt grape or devil’s backbone or adamant creeper in English, pirandai in Tamil, hadjod in Hindi, and asthisamharaka in Sanskrit. It is a perennial climber of the grape family. It is an indigenous medicinal plant of India. Adamant creeper is commonly used in the treatment of bone fractures and promotes healing from fractures. The Sanskrit word asthisamharaka (adamant creeper), literally translates to, “that which protects the bones from destruction”.

I have written a detailed article about "pirandai/adamant creeper/hadjod". Kindly, click the below link to check out -
🔗Pirandai/Adamant creeper/Hadjod

All right, let's move on to the pirandai chutney ingredient/pirandai thuvaiyal ingredient followed by the recipe and important tips to make a perfect pirandai chutney recipe/pirandai thuvaiyal recipe.

Pirandai chutney ingredients/Pirandai thuvaiyal ingredients

Pirandai chutney recipe/pirandai thuvaiyal recipe is a simple and easy chutney recipe made with pirandai/adamant creeper as the main ingredient and flavoured with dry red chilli, tamarind, ginger, garlic, asafoetida and salt. Pirandai chutney recipe also includes freshly grated coconut, urad dal and chana dal as the binding ingredients.

How to make a Pirandai chutney recipe?/How to make Pirandai thuvaiyal recipe?/How to make Pirandai chutney for rice?

Pirandai chutney recipe/Pirandai thuvaiyal recipe is a simple, healthy and tasteful savoury chutney recipe. You can easily make this chutney recipe within 20 minutes and serve it as an accompaniment for curd rice or with plain rice or serve it with idli/dosai/paniyaram.

Cuisine - South Indian
Serving - 4
Timing - 20 minutes

INGREDIENTS

Pirandai/Adamant creeper/Hadjod (chopped) - 1/2 cup
Urad dal - 1 teaspoon
Chana dal - 1 teaspoon
Coconut (grated) - 1/4 cup
Dry red chilli - 8
Tamarind - 1/2 lemon size
Garlic - 5
Ginger - 1 inch
Asafoetida - a pinch
Sesame oil - 3 tablespoon
Salt - to taste
Curry leaves - 1 sprig
Water - 1/2 cup

INSTRUCTIONS

1. To begin making the pirandai chutney recipe/pirandai thuvaiyal recipe - Firstly, select the young pirandai stems and clean them properly and keep them ready.

I have already written a detailed method to clean pirandai stems. Kindly, click the below link to check out -
🔗How to clean pirandai/adamant creeper/hadjod?

2. Keep all the ingredients ready.

3. To cook - Heat oil in a pan and add chopped pirandai stems and fry until it changes in colour (approximately it takes 3 minutes).

4. Transfer only the fried pirandai stems to a wide plate.

5. In the same oil add dry red chilli fry for a few seconds and add urad dal, and chana dal and fry until golden brown, add curry leaves again fry for a few seconds.

6. Add grated coconut, tamarind and asafoetida and fry for 1 minute.

7. Switch off the flame and transfer it to a plate.

8. Allow all the ingredients to get cool.

9. To grind - In a mixer grinder, combine all the ingredients along with some salt and grind it into a coarse paste or a smooth paste (gradually adding 1/2 cup of water). Transfer to a bowl.

10. Pirandai chutney recipe/Pirandai thuvaiyal recipe is ready.

You can serve the pirandai chutney recipe/pirandai thuvaiyal recipe as an accompaniment for curd rice, plain rice or idli, dosai and paniyaram.

If you have any more questions about the Pirandai chutney recipe/Pirandai thuvaiyal recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.

Important tips to make a perfect pirandai chutney recipe/pirandai thuvaiyal recipe

1. Whenever using the pirandai/adamant creeper/hadjod, please make sure to use young pirandai stems.

2. You can increase or decrease the number of dry red chillies.

3. If pirandai is not fried properly, it gives itchiness to the throat. So, make sure to fry the pirandai stems properly.

4. You can store this pirandai chutney recipe/pirandai thuvaiyal recipe in the refrigerator for 2-3 days.

I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.

HAPPY COOKING!
with better ingredients for better food.

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