To remove the outer skin and fibre, take the stem portion of the Pirandai. Then, in order to cook this, we must cut it into many parts of ½ inch cubes.

Apply oil on your hands to prevent itching while handling the Pirandai. Cut the Pirandai into pieces, leaving out the tail. Peel the Pirandai and chop it into small cubes.

Dry roast the sesame seeds slightly. Dry grind this once cooled into a coarse powder. Remove and set aside.

In a kadai or frying pan, Add 1 tbsp of gingelly oil and sauté the urad dal until it slightly changes colour. Add the ginger, garlic cloves, and red chillies to the pan. Keep aside.

Add 1 tbsp of gingelly oil in a separate pan, add the chopped Pirandai cubes to the pan, and cook the mixture for about 10 minutes until the Pirandai becomes tender and well-cooked. Add Salt. The colour of Pirandai will change from green to light brown.
Allow the cooked mixture to cool down to room temperature. Add the previously roasted ingredients except sesame seeds and tamarind pulp to this.

Once cooled, transfer the mixture to a blender or food processor and grind it into a fine paste. You can add a little water while scraping to get the desired consistency.

In a small kadai or pan, add some gingelly oil and heat it. Once the oil is hot, temper mustard seeds in it. Add the ground Pirandai mixture to the pain. Then, add sesame seeds powder to it. Cook for 2 minutes and mix well.

Your Pirandai Thuvaiyal is now ready to be served! Enjoy it with hot steamed rice.

Note: Gingelly oil is traditionally used in this recipe, but you can use any cooking oil if gingelly oil is not available. Remember that the spiciness can be adjusted according to your taste preferences by adding or reducing the number of red chillies. Enjoy the unique and delicious flavours of Pirandai Thuvaiyal!

Soaking Tamarind:

Before adding tamarind pulp, you may want to soak it in warm water to extract its juice. This will ensure a smoother consistency when grinding the mixture.

Health Benefits:

Pirandai is rich in antioxidants, vitamins, and minerals. It’s a great source of vitamin C, vitamin B6, and dietary fibre. Including this in your diet can offer various health benefits.

Serving Suggestions:

While steamed rice is the most common accompaniment, It can also be paired with dosa, idli, or chapati.

Storage:

You can store the Pirandai Thuvaiyal in an airtight container in the refrigerator for 3-4 days. Before serving, bring it to room temperature or warm it slightly for the best flavour.
Enjoy your culinary journey and relish the traditional tastes of South India with this delightful Pirandai Thuvaiyal!