Pirandai Recipe – Authentic Indian Pirandai Poriyal with Sesame Oil

Last Updated on 3 months by Neha Deshmukh

Pirandai Recipe – Authentic Indian Pirandai Poriyal with Sesame Oil

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Pirandai Poriyal. It’s a South Indian stir-fry made with pirandai (also known as adamant creeper), and trust me, it’s way more delicious than the name suggests! I first made this when I was trying to recreate my grandmother’s cooking, and it took a few tries to get it just right. But now, it’s a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Pirandai Poriyal isn’t just tasty; it’s a little bit special. It’s got this unique, slightly tangy flavor and a wonderful texture. Plus, pirandai is packed with health benefits (more on that later!). It’s a quick and easy dish, perfect for a weeknight meal, and it pairs beautifully with rice, idli, or dosa.

Ingredients

Here’s what you’ll need to make this authentic Pirandai Poriyal:

• ¾ cup Pirandai
• 2 tbsp Sesame seed oil (approximately 30ml)
• 3 tbsp Urad dal (approximately 30g)
• 2 Red Chillies
• ½ inch Ginger
• 1 small piece Tamarind
• 1 sprig Curry leaves
• 3 tbsp Grated coconut (approximately 25g)
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec, because getting them right makes all the difference!

Pirandai: Understanding This Unique Vegetable
Pirandai can be a little intimidating if you’ve never worked with it before. It’s a climbing vine, and you’ll typically use the tender stems. Look for bright green, firm stems – avoid anything that looks wilted or discolored.

Sesame Oil: The Key to Authentic Flavor
Don’t skimp on the sesame oil! It’s the flavor of this dish. It adds a nutty, aromatic richness that you just can’t get with other oils. I prefer using naturally flavored sesame oil.

Urad Dal & Regional Variations
Urad dal (black gram) is traditionally used in this recipe, but you’ll sometimes find variations using chana dal (split chickpeas). Urad dal gives a lovely, earthy flavor.

Red Chillies: Adjusting the Spice Level
I use dried red chillies for a good kick, but feel free to adjust the number based on your spice preference. You can also use chilli powder if you prefer.

Tamarind: Balancing Tartness
A small piece of tamarind adds a lovely tanginess that balances the flavors beautifully. If you don’t have tamarind, a squeeze of lemon juice can work in a pinch, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare pirandai: First things first, grease your hands with a little sesame oil – this prevents the pirandai from sticking to your fingers. Clean the tender pirandai by peeling the angular edges and removing any nodes or leaves. Then, chop it into small, bite-sized pieces.
2. Temper spices: Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the urad dal, red chillies, tamarind, curry leaves, and ginger. Sauté until the urad dal turns golden brown and fragrant – this usually takes about 2-3 minutes. Once it’s ready, set it aside.
3. Cook pirandai: In the same pan, add another tablespoon of sesame oil. Add the chopped pirandai and sauté on medium heat until it turns pale green. This is important! Cooking it until pale green helps prevent any throat irritation.
4. Add coconut: Now, mix in the grated coconut and cook for just 2-3 seconds. You don’t want to brown the coconut, just warm it through. Remove the pan from the heat and let the mixture cool slightly.
5. Grind: Once the pirandai mixture has cooled down, combine it with the tempered spices in a blender or food processor. Grind it into a coarse paste. Add salt to taste, and a little tamarind paste if you want an extra tangy flavor.
6. Serve: And that’s it! Your Pirandai Poriyal is ready to enjoy. Mix it with hot rice and a drizzle of sesame oil, or serve it as a side dish with idli or dosa.

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Right Pirandai Texture
You want the pirandai to be tender but still have a little bit of bite. Overcooking it will make it mushy.

Preventing Throat Irritation
As I mentioned before, sautéing the pirandai until it turns pale green is key to preventing any throat irritation. Don’t skip this step!

Mastering the Tempering Process
Tempering the spices is all about building flavor. Keep a close eye on the urad dal – you want it golden brown, not burnt.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation
This recipe is naturally vegan! Just double-check that your tamarind doesn’t contain any hidden ingredients.

Gluten-Free Adaptation
This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Hot)
My family loves a good kick, so I usually use 2-3 red chillies. But if you prefer a milder flavor, use just one, or even remove the seeds from the chillies.

Serving Suggestions

Pirandai Poriyal is incredibly versatile. Here are a few of my favorite ways to serve it:

• With a simple bowl of rice and a side of rasam.
• As a side dish with idli and sambar.
• Spread on a crispy dosa.
• As part of a South Indian thali (platter).

Storage Instructions

Leftover Pirandai Poriyal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is Pirandai and where can I find it?
Pirandai is a vine vegetable popular in South Indian cuisine. You can usually find it at Indian grocery stores, or sometimes at farmers’ markets.

Can I use coconut milk instead of grated coconut?
While you can use coconut milk, it won’t give you the same texture or flavor. Grated coconut is really the way to go for this recipe.

How do I adjust the spice level in this recipe?
Easily! Use fewer red chillies, remove the seeds from the chillies, or use a milder chilli powder.

What are the health benefits of Pirandai?
Pirandai is believed to have several health benefits, including aiding digestion, relieving joint pain, and improving memory.

Can this Pirandai Poriyal be made ahead of time?
You can prepare the ingredients ahead of time (chop the pirandai, grate the coconut, temper the spices), but I recommend assembling and cooking the poriyal just before serving for the best flavor and texture.

Enjoy making this delicious and unique dish! I hope it becomes a favorite in your kitchen too. Let me know how it turns out in the comments below!