Pirandai Thogayal – Traditional Bone-Strengthening South Indian Chutney

 🌿 Traditional Pirandai Thogayal — a healing South Indian chutney that strengthens bones and supports digestion!

 Pirandai Thogayal (Homestyle Version)

Pirandai Thogayal is a traditional South Indian chutney prepared using Pirandai (Adamant Creeper), a powerful medicinal plant widely used in Tamil households.

When roasted properly with sesame oil, pirandai loses its itchiness and blends beautifully with coconut, tamarind and jaggery, resulting in a coarse, flavourful and healing thogayal perfect for hot rice.

 Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Cuisine: South Indian
• Course: Side Dish / Thogayal
• Texture: Coarse
• Taste: Spicy, tangy, mildly sweet

 ⭐ Ingredients

 ✅ Main Ingredients

• Pirandai (peeled & chopped) – 1 cup
• Urad dal – 1 tsp
• Dry red chillies – 3 to 4
• Curry leaves – 1 handful
• Tamarind – small lemon-sized
• Jaggery – 1 tsp
• Ginger – 1 inch piece
• Sesame seeds – 1 tsp
• Grated coconut – ¼ cup (or 8–10 coconut pieces)
• Hing (asafoetida) – a pinch
• Sesame oil – 1 tbsp
• Salt – to taste
• Water – as required

 👩‍🍳 Method

 Step 1: Preparation of Pirandai

1. Apply a little sesame oil on your fingers before handling pirandai.
2. Peel the sides carefully.
3. If the middle fibre feels hard, peel it (optional).
4. Chop into small pieces and keep ready.

 Step 2: Roast Sesame Seeds

1. Heat a pan and dry roast 1 tsp sesame seeds on medium flame.
2. Roast until they start to splutter.
3. Remove and keep aside.

 Step 3: Roast Pirandai

1. In the same pan, add 1 tbsp sesame oil.
2. Add chopped pirandai and roast on medium flame.
3. Roast until the colour changes and the outer layer looks well roasted.
4. Remove and keep aside.

 Step 4: Roast Other Ingredients

1. Using the remaining oil in the pan, add urad dal and dry red chillies.
2. Roast until the dal turns golden brown.
3. Add curry leaves and saute for a few minutes (no need to crisp).
4. Add tamarind and saute for 1 minute.
5. Add grated coconut, saute lightly and switch off the flame.
6. Allow the mixture to cool completely.

 Step 5: Grinding

1. Transfer all roasted ingredients to a mixer.
2. Add roasted sesame seeds, hing, jaggery, ginger and salt.
3. Grind to a coarse paste, adding water little by little.

 🍽️ Serving Suggestions

Serve with:

• Hot steamed rice with sesame oil
• Curd rice
• As a side for dosa or idli

 💡 Tips

• Proper roasting removes pirandai itchiness
• Always grind coarse for best flavour
• Adjust chillies as per spice preference
• Coconut can be skipped for longer shelf life

 🥗 Nutritional Benefits

• Strengthens bones and joints
• Improves digestion and gut health
• Rich in calcium, iron and fibre
• Traditional remedy for body pain and weakness

 🧊 Storage

• Best consumed fresh
• Refrigerate and use within 2–3 days
• Store in an airtight container and use a clean spoon

A traditional Pirandai Thogayal that blends health and taste beautifully 💚
Perfect comfort food with hot rice and sesame oil.

 🎥 Video Tutorial