Pirandai Recipe – Authentic Adamant Creeper Stir-Fry with Tamarind

Last Updated on 4 months by Neha Deshmukh

Pirandai Recipe – Authentic Adamant Creeper Stir-Fry with Tamarind

Hey everyone! Today, I’m sharing a recipe that’s a little different, a little unique, and packed with flavour – Pirandai Poriyal, or Adamant Creeper Stir-Fry. It’s a South Indian specialty that my grandmother used to make, and honestly, it took me a while to get comfortable with it. But trust me, once you understand this incredible ingredient and how to prepare it, you’ll be hooked! It’s a wonderfully tangy, slightly spicy, and surprisingly delicious dish.

Why You’ll Love This Recipe

This Pirandai recipe isn’t just about a unique taste; it’s about experiencing a piece of South Indian culinary heritage. It’s quick to make – ready in under 20 minutes – and offers a fantastic blend of textures and flavours. Plus, pirandai is known for its health benefits (more on that later!). If you’re looking to expand your Indian cooking repertoire, this is a fantastic place to start.

Ingredients

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

• 10 Pirandai (Adamant creeper) sticks
• 2 tbsp Urad Dal (split black lentils)
• 4 Red Chillies (adjust to your spice preference)
• 1 Tamarind (medium gooseberry size)
• 1 tbsp Grated Coconut
• Salt to taste
• 2 tbsp Oil (I prefer sesame oil, but any cooking oil works)

Ingredient Notes

Let’s talk about these ingredients a little more, shall we? Getting to know them will help you nail this recipe.

Pirandai (Adamant Creeper) – Understanding its Unique Properties

Pirandai, also known as adamant creeper, is a bit of an unusual vegetable. It has a slightly slimy texture when raw, and can cause a mild itching sensation when handled. Don’t worry, we’ll cover how to avoid that! It’s prized in Ayurveda and traditional medicine for its health benefits, particularly for joint pain and bone health.

Tamarind – Regional Variations and Flavor Profile

Tamarind is the star when it comes to that signature tangy flavour. I like to use a medium-sized, ripe tamarind for this recipe. The sourness balances the spice beautifully. You can find tamarind paste as a substitute, but fresh tamarind really elevates the dish.

Urad Dal – The Role of Lentils in South Indian Cuisine

Urad dal adds a lovely nutty flavour and a bit of texture. It’s a staple in South Indian cooking, used in everything from dosas to sambar. Roasting it before grinding enhances its flavour.

Red Chillies – Spice Level and Types Used

I use dried red chillies for this recipe, but you can adjust the quantity based on how spicy you like things. Byadagi chillies are great for colour and mild heat, while Guntur chillies pack a serious punch!

Coconut – Fresh vs. Dried & its Significance

Freshly grated coconut is best, if you can get it. It adds a wonderful sweetness and aroma. If not, desiccated coconut works just fine. Coconut is a key ingredient in many South Indian dishes, adding richness and flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, grease your hands with a little sesame oil. This will prevent the itching sensation when handling the pirandai. Rinse the pirandai sticks under running water and carefully peel off the outer ridges. Discard the ends and chop them into small, bite-sized pieces.
2. Next, soak the tamarind in a bowl of warm water for about 10-15 minutes to soften it.
3. Heat 1 tablespoon of oil in a pan over medium heat. Add the urad dal and red chillies. Roast them until the dal turns golden brown and the chillies are slightly blistered. Remove from the pan and set aside to cool.
4. In the same pan, add the remaining oil. Add the chopped pirandai and sauté it until it shrinks and turns a pale green colour. This step is important – it helps to remove the raw taste and any potential irritation.
5. Once the roasted ingredients have cooled, grind them together with the sautéed pirandai, soaked tamarind (along with some of the soaking water), grated coconut, and salt into a smooth paste. Add a little extra water if needed to achieve the desired consistency.
6. And that’s it! Your Pirandai Poriyal is ready to serve.

Expert Tips

• Don’t skip the step of sautéing the pirandai well. It’s crucial for removing the raw taste and ensuring it’s gentle on your palate.
• Adjust the amount of red chillies to your liking. Start with fewer and add more if you prefer a spicier dish.
• A good quality tamarind makes all the difference. Look for one that’s pliable and not too brittle.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you’re sensitive to spice, remove the seeds from the red chillies before roasting.
• Regional Variations – Tamil Nadu vs. Kerala: In Kerala, you might find a version with curry leaves added during the sautéing process. Tamil Nadu versions often use a bit more coconut.
• Festival Adaptations – Incorporating into Traditional Meals: This dish is often served as part of a larger South Indian meal during festivals like Onam or Pongal.

Serving Suggestions

Pirandai Poriyal is best served hot with steamed rice. A dollop of ghee or a drizzle of sesame oil over the rice helps to balance the body heat, as per Ayurvedic principles. It also pairs well with rasam or sambar.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What is Pirandai and are there any health benefits?

Pirandai is a creeper vegetable popular in South India, known for its medicinal properties. It’s believed to be beneficial for joint pain, bone health, and digestion.

How do I prevent the itching sensation when handling Pirandai?

Greasing your hands with sesame oil before handling pirandai is the best way to prevent the itching sensation. Thoroughly cooking it also eliminates any irritation.

Can I use coconut milk instead of grated coconut?

While you can use coconut milk, it will change the texture and flavour of the dish. Grated coconut provides a unique texture that’s characteristic of this recipe.

What is the best way to balance the heat in this dish?

Serving it with steamed rice and ghee or sesame oil helps to balance the heat. You can also add a little more coconut to mellow out the spice.

Can this Pirandai recipe be made ahead of time?

You can prepare the paste ahead of time and store it in the refrigerator for a day. However, it’s best to sauté the pirandai just before serving for the best texture and flavour.