Pirandai Kuzhambu Recipe–Adamant Creeper Gravy– Pirandai Recipes

After making Pirandai dosai successfully, I tried this yummy and interesting Tamil nadu style pirandai kuzhambu recipe. Generally Pirandai puli kulambu is prepared by cooking tender adamant creeper stems in tangy tamarind sauce but I prepared it like arachuvitta vatha kuzhambu by freshly roasting and grinding spices along with pirandai as the stems are bit old and dried. Soon I will try to make that version with tender pirandai stems and share it. This version of adamant creeper gravy came out so well. I stored in refrigerator for 3 days and consumed it. Day by day its taste and flavor improved a lot. We all loved it.

As we are grinding Pirandai in this recipe, you cannot find any difference in taste or flavor. It would be more like arachuvitta vathal kulambu. One thing, we should remember is that, for any instant pirandai recipes, it should be sauteed well in oil till its turns pale white in color else you will get itching in the tongue and throat after eating this kuzhambu. Also while cleaning Pirandai, you should apply Sesame oil / Gingely oil all over the hands to avoid itching.

Ok friends, lets see how to make this easy, yummy Pirandai kuzhambu recipe with step by step pictures and video.

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Cooking oil or Sesame oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Methi seeds - 1/4 tsp Curry leaves - Few Big onion - 1 OR small onion - 15 Garlic cloves - 20 Sambar powder - 1 tsp Turmeric powder - 1/2 tsp Jaggery - 1 to 2 tsp Salt & water - as needed To roast and grind Sesame oil / Gingely oil - 2 tbsp Pirandai / Adamant Creeper - 1/2 cup (chopped) Methi seeds - 1/4 tsp Chana dal - 1 tsp Urad dal - 1/2 tsp Dhania / coriander seeds - 1 tsp Curry leaves - Few Grated coconut - 2 tbsp Red chilli - 3 Tamarind - big gooseberry size

HOW TO MAKE PIRANDAI KUZHAMBU

1. To clean and chop pirandai, apply sesame oil generously. Peel the ridges of pirandai, chop the edges. Wash it well and chop into small pieces. Set aside.
2. Heat oil in a kadai and saute the pirandai pieces till it turns pale white.
3. Add the other ingredients mentioned under “To roast and grind” and saute well.
4. Grind everything to a smooth paste adding tamarind. Set aside.
5. Heat oil in a kadai. Temper mustard, methi seeds, urad dal and curry leaves.
6. Saute onion and garlic till golden. Add the ground pirandai paste, turmeric, sambar powder,salt and mix well till thick.
7. Add water and make it thin. Mix well. Add jaggery.
8. Boil till oil floats on top and switch off the flame once thick.

METHOD - STEP BY STEP PICTURES

How to clean pirandai :  Apply sesame oil all over the hands. Take the pirandai stem and chop both the ends. Peel the ridges of pirandai and wash well. Chop into 1 inch length pieces. Measure 1/2 cup and set aside. Heat sesame oil in a kadai. Add pirandai pieces and saute till it turns pale white. It takes time to turn color. So saute it patiently. If you don’t saute well, you will get tongue and throat itchy taste in the kuzhambu. After sauting the pirandai, add the other ingredients given under “to roast and grind” and roast them till golden in color. Switch off the flame and grind everything to a smooth paste adding tamarind. Set aside. Heat oil in a kadai and when it gets heated, splutter mustard seeds, methi seeds, urad dal and curry leaves. Add onion, garlic and saute till onion turns transparent. Now add the ground pirandai paste. Add turmeric powder, sambar powder and salt. Saute till it turns thick. Add 1 cup of water and dilute it. Mix well and add jaggery. Let the kuzhambu roll boil till oil floats on top. It becomes thick too. Switch off the flame as soon as it reaches your desired consistency. Transfer the kuzhambu to a bowl and close it with a lid. Enjoy with plain rice drizzling few drops of sesame oil. Store in refrigerator for 2 to 3 days, reheat and serve. Its taste improves day by day.

Note

Adjust the quantity of red chilli and sambar powder as per the taste and tamarind you use. Do not forget to saute the pirandai till it turns white in color else you will get itching in your tongue and throat.

Try this yummy Pirandai kuzhambu and enjoy with plain rice and any kootu or poriyal as side dish. 

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