Pirandai Chutney Recipe – Authentic Indian Bitter Gourd Relish

Last Updated on 4 months by Neha Deshmukh

Pirandai Chutney Recipe – Authentic Indian Bitter Gourd Relish

Introduction

Okay, let’s talk Pirandai Chutney! If you’ve ever explored South Indian cuisine, you might have come across this unique relish. It’s a little bit bitter, a little bit spicy, and completely addictive. I remember the first time my grandmother made this for me – I was hesitant about the “bitter gourd” part, but one bite and I was hooked! It’s a flavor that just grows on you, and it’s fantastic with idli, dosa, or even rice. Let’s get into how to make this amazing chutney.

Why You’ll Love This Recipe

This Pirandai Chutney isn’t just about a bold flavor; it’s packed with goodness! Pirandai itself has some incredible health benefits (more on that later). Plus, it’s surprisingly quick to make – ready in under 30 minutes. It’s a fantastic way to add a little zing to your breakfast or meal, and it’s a real conversation starter.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 1 cup Pirandai, cleaned & chopped finely
• 6 Red chilli (long variety)
• 0.25 cup Urad dal
• 0.5 teaspoon Tamarind
• 0.25 teaspoon Asafoetida (Hing)
• Salt, to taste
• 2 tablespoon Sesame oil

Ingredient Notes

Let’s chat about these ingredients – a few little tips can make all the difference!

Pirandai (Indian Coral Vine): Understanding its Unique Benefits & Preparation

Pirandai, also known as Indian Coral Vine, is a bit of an unusual vegetable. It’s known for its medicinal properties, particularly for joint health. It can cause a slight itching sensation when handling, so we’ll talk about how to minimize that later! You’ll find it in Indian grocery stores, or sometimes at farmers’ markets.

Red Chillies: Choosing the Right Variety for Heat & Flavor

I prefer long red chillies for this chutney – they give a lovely color and a good level of heat. You can adjust the number depending on how spicy you like things. If you’re sensitive to spice, start with 4 and taste as you go.

Urad Dal: The Role of Lentils in South Indian Chutneys

Urad dal (split black lentils) adds a wonderful nutty flavor and helps create a nice, thick texture. Don’t skip it! It’s a staple in many South Indian chutneys and sambars.

Tamarind: Balancing Bitterness with Tang

A little tamarind goes a long way in balancing the bitterness of the pirandai. It adds a lovely tang that really brightens up the chutney. You can use tamarind paste or a small piece of tamarind block soaked in warm water.

Asafoetida (Hing): A Digestive Aid & Flavor Enhancer

Asafoetida, or hing, is a pungent spice that adds a unique savory flavor. It’s also known for its digestive properties – super helpful with a spicy chutney! A little goes a long way, so don’t overdo it.

Sesame Oil: Regional Variations & Flavor Profile

Sesame oil is traditional in this recipe, and it adds a beautiful nutty aroma. However, you can use other neutral oils if you prefer. In some regions, coconut oil is also used.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean the pirandai thoroughly. Cut at each node and carefully scrape off the sharp edges with a knife. Then, chop it into small pieces. Be careful – it can cause skin irritation!
2. Heat a kadai (Indian wok) with a little sesame oil. Roast the red chillies and urad dal until the dal turns golden brown. Add the asafoetida towards the end and roast for a few seconds. Set this aside to cool.
3. In the same kadai, add the remaining oil. Sauté the chopped pirandai on medium heat until it turns pale, stirring constantly. This usually takes about 5-7 minutes.
4. Once the roasted ingredients are cool, grind the red chillies, urad dal, asafoetida, salt, and tamarind into a coarse powder.
5. Add the sautéed pirandai to the grinder and blend again. Gradually add water to form a slightly smooth mixture.
6. Finally, add the roasted urad dal and grind briefly to create a thick, coarse paste. Taste and adjust the salt if needed.

Expert Tips

A few little things to keep in mind for the perfect Pirandai Chutney:

Achieving the Right Consistency

You want a slightly coarse texture, not a completely smooth paste. That’s where the magic happens! Add water gradually while grinding to control the consistency.

Minimizing Skin Irritation When Handling Pirandai

Wear gloves if you’re sensitive to irritation. Washing your hands thoroughly with soap and water immediately after handling pirandai also helps. Applying a little oil to your hands before you start can also create a barrier.

Balancing the Bitter & Spicy Flavors

Taste as you go! Adjust the amount of tamarind and red chillies to suit your preference. A squeeze of lemon juice can also brighten up the flavors.

Variations

Let’s get creative!

Spice Level: Adjusting the Heat

My family loves a good kick, but you can easily reduce the number of red chillies for a milder chutney.

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Festival Adaptations (e.g., serving with specific South Indian breakfasts)

We often make this chutney during festivals like Pongal and serve it with idli and vada. It’s also a staple during Onam Sadhya in Kerala.

Serving Suggestions

This chutney is incredibly versatile! Serve it with:

• Idli and Dosa
• Vada
• Rice
• Uttapam
• As a side with your favorite South Indian meals

Storage Instructions

Leftover Pirandai Chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Got questions? I’ve got answers!

What is Pirandai and where can I find it?

Pirandai is a unique vegetable known as Indian Coral Vine. You can find it in Indian grocery stores or sometimes at farmers’ markets.

How do I prevent my hands from itching while preparing Pirandai?

Wear gloves or apply oil to your hands before handling pirandai. Wash your hands thoroughly with soap and water immediately after preparation.

Can I make this chutney ahead of time?

Yes, you can! It actually tastes even better after the flavors have had a chance to meld together.

What is the best way to store leftover Pirandai Chutney?

Store it in an airtight container in the refrigerator for up to 3-4 days.

Can I use a different type of oil instead of sesame oil?

Yes, you can use other neutral oils like sunflower oil or vegetable oil. Coconut oil is also a popular choice in some regions.