How to make Pirandai Thuvaiyal
- Choose tender adamant creeper for String the adamant creeper and peel the sharp angular edges and discard the nodes and leaves.
- It is advisable to grease your hand by applying sesame oil to prevent itching before handling adamant creeper.
- Cut them into small pieces.
- In a wok, heat oil. Add black gram, red chili, curry leaves, and ginger paste.
- Sauté until the black gram turns into golden brown.
- Transfer the sautéed ingredients into a plate.
- In the same wok add 1tbsp oil and add adamant creeper. Continuously sauté it well in oil until it turns pale green in order to avoid itching in the throat.
- Add grated coconut and salt, sauté it for 2 to 3 min.
- Switch off the flame and leave it aside to cool.
- Once it is cool down add all the sauteed ingredients and tamarind paste into a mixer/blender and grind it.
- Pirandai thuvaiyal is ready and can be eaten with hot rice or dosa.
Adamant creeper grows pretty quickly and the tendrils, though small, have a steady grip on the ground as well as any other plant or tree around that area. The Assamese people, the Garo tribe of Meghalaya and Bangladesh have used adamant creeper as a medicinal plant for bone fracture.