Pirandai Thuvaiyal Recipe – Authentic Indian Pirandai Chutney

Last Updated on 4 months by Neha Deshmukh

Pirandai Thuvaiyal Recipe – Authentic Indian Pirandai Chutney

Introduction

Oh, Pirandai Thuvaiyal! This isn’t your everyday chutney, friends. It’s a little bit special, a little bit unique, and so incredibly flavorful. I remember the first time my grandmother made this for me – I was a little hesitant about the unusual vegetable, but one bite and I was hooked! It’s a South Indian staple, especially in Tamil Nadu, and once you try it, you’ll understand why. It’s a fantastic accompaniment to rice, idli, or dosa, and honestly, I sometimes just eat it with a spoon! Let’s get into making this deliciousness.

Why You’ll Love This Recipe

This Pirandai Thuvaiyal (also known as Pirandai Chutney) is a flavour bomb! It’s got a wonderful balance of spicy, tangy, and earthy notes. Plus, pirandai itself is a really interesting vegetable with some amazing health benefits (more on that later!). It’s a relatively quick recipe to make, perfect for a weeknight meal or when you want to add a little something special to your plate.

Ingredients

Here’s what you’ll need to create this magic:

• ½ cup cleaned pirandai segments
• 1 tablespoon Indian sesame oil (plus 1 tablespoon for tempering)
• 2 tablespoons chana dal
• 4-5 dried red chillies
• ½ cup chopped onions
• 10 cloves garlic
• ½ inch piece of ginger
• ½ inch piece of tamarind
• 3 sprigs curry leaves (plus 2 sprigs for tempering)
• ⅓ cup fresh shredded coconut
• ½ teaspoon salt
• ½ cup water
• ½ teaspoon urad dal
• ¼ teaspoon mustard seeds
• 2 green chillies, slit
• 2-3 dried red chillies
• ½ teaspoon urad dal
• ¼ teaspoon mustard seeds

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

• Pirandai (Indian Valerian Root): A Unique Vegetable
  Pirandai is the star of the show! It has a slightly bitter, earthy flavour that’s wonderfully balanced by the other ingredients. It’s known for its medicinal properties, especially for joint pain.
• Sesame Oil: The Flavor Base
  Don’t skimp on the sesame oil! It really adds a lovely nutty aroma and flavour. You can use either light or dark sesame oil, depending on your preference. I prefer dark for a more robust flavour.
• Chana Dal & Urad Dal: Lentil Significance
  These lentils add a lovely texture and nuttiness to the chutney. Roasting them brings out their flavour beautifully.
• Dried Red Chillies: Spice Level & Varieties
  I use a mix of Byadagi and Guntur chillies for colour and heat. Feel free to adjust the number of chillies to your spice preference.
• Tamarind: Tangy Flavor Profile
  Tamarind provides that essential tangy kick. You can use tamarind pulp or a small piece of tamarind block soaked in warm water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, prepare the pirandai. Harvest the tender top segments, avoiding the older, tougher stems. This is a little fiddly, but worth it! Oil your hands lightly to prevent sticking, remove the leaves and hard joints, and then peel off the outer stringy skin.
2. Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the chana dal and roast until golden brown. Then, add the dried red chillies and roast briefly – just until fragrant. Set these aside.
3. In the same oil, sauté the chopped onions, garlic, and ginger until softened, about 4-5 minutes. Now, add the prepared pirandai, tamarind, and curry leaves. Continue to sauté for another 4-5 minutes, until the pirandai is slightly softened.
4. Add the shredded coconut and salt. Sauté for just another minute, then remove from heat and let the mixture cool down.
5. Once cooled, transfer the mixture to a blender or food processor. Add ½ cup of water and grind into a smooth paste. Add more water if needed to achieve your desired consistency.
6. Now for the tempering! Heat the remaining 1 tablespoon of sesame oil in a small pan. Add the urad dal and mustard seeds. Once the mustard seeds start to crackle, add the slit green chillies, dried red chillies, and curry leaves. Sauté for a few seconds until fragrant.
7. Pour the tempering over the pirandai chutney and mix well.

Expert Tips

• Achieving the Right Consistency: I like my thuvaiyal to be fairly smooth, but with a little bit of texture. Adjust the amount of water you add during grinding to get your preferred consistency.
• Preparing Pirandai Effectively: The key to enjoying pirandai is proper preparation. Removing the outer skin is crucial to avoid bitterness.
• Tempering Techniques for Maximum Flavor: Don’t rush the tempering! Letting the mustard seeds crackle and the spices infuse the oil is what gives the chutney its amazing aroma.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild to Spicy): Reduce the number of dried red chillies for a milder chutney, or add more for extra heat.
• Regional Variations (Tamil Nadu vs. Kerala): In Kerala, you might find coconut oil used instead of sesame oil, and sometimes a touch of asafoetida (hing) is added to the tempering. My family in Tamil Nadu always makes it with sesame oil, though!

Serving Suggestions

Pirandai Thuvaiyal is incredibly versatile!

• Serve it with a steaming bowl of rice and a dollop of ghee.
• It’s fantastic with idli and dosa for breakfast.
• Use it as a side dish with sambar and rasam.
• Honestly, I’ve even enjoyed it spread on toast!

Storage Instructions

Leftover Pirandai Thuvaiyal can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so you can add a little water to loosen it up before serving.

FAQs

• What is Pirandai and where can I find it? Pirandai, also known as Indian Valerian, is a unique vegetable with medicinal properties. You can find it at Indian grocery stores or sometimes at farmers’ markets.
• Can I use coconut milk instead of shredded coconut? While you can use coconut milk, it won’t have the same texture or flavour as fresh shredded coconut. I highly recommend using shredded coconut if possible.
• How can I adjust the spice level of this chutney? Easily! Reduce or increase the number of dried red chillies. You can also remove the seeds from the chillies for less heat.
• Can this chutney be made ahead of time? Yes, absolutely! It actually tastes even better after the flavours have had a chance to meld together.
• What are the health benefits of Pirandai? Pirandai is known for its medicinal properties, particularly for relieving joint pain and improving digestion. It’s also a good source of vitamins and minerals.