Category Archives: Thuvaiyal

Pirandai Thuvaiyal

Pirandai Thuvaiyal

Pirandai is a creeper that grows very easily. 

Pirandai is also called the Adamant Creeper or Veldt Grape in English. It is called Hadjot in Hindi. Pirandai has excellent medicinal uses and health benefits. The juice extracted out of Pirandai is used in making Appalams ( Pappads). Pirandai Thuvaiyal when mixed with hot rice and ghee is just, just Superb. Pirandai Thuvaiyal goes well with Crispy hot Dosas, Upma, Phulkas, Mixed rice Varieties and Adai. Pirandai is a very good digestive. Relieves body pain, gas problems and swelling. Use it Twice or Thrice a week. You can just plant it in a pot. It grows just like that. I grow this creeper in my backyard. Fresh tender Pirandai is easy to chop and cooks in no time. Do try and enjoy the Thuvaiyal.

To prevent fingers from itching while chopping the Pirandai, just apply some coconut oil to the fingers. Use only the first 3 segments of the  Pirandai Stem. Use tender Pirandai. 

The Pirandai Thuvaiyal has a nice texture. Grind the Thuvaiyal without much water. 

Ingredients

Pirandai ( washed, peeled slightly and chopped finely ) – 4 tablespoons

Curry leaves – 3 tablespoons

Peeled and finely chopped ginger – 1 tablespoon

Urad dhal – 2 tablespoons

Channa dhal – 1 tablespoon

Cumin seeds ( jeera ) – 1 tablespoon

Black pepper – 1 teaspoon

Dry red chillies – 3 ( torn)

Asafoetida powder – 1/2 teaspoon

Salt to taste

Grated jaggery –  1 teaspoon

Tamarind paste – 1/2 teaspoon

Oil – 1 tablespoon

Water – 3 tablespoons

Method

Heat a thick bottomed pan. Add the oil. Roast the urad dhal, channa dhal, asafoetida, red chillies, black pepper and jeera. Sauté on sim flame till golden. Add the ginger, pirandai pieces and the curryleaves. Sauté on sim flame for 3 minutes. Switch off the stove. Transfer the contents to a plate. Cool. Add the tamarind paste, salt and the grated jaggery. Blend to a coarse paste with little water. Transfer to an airtight container. Serve with hot rice and ghee or any tiffin items.

Chef’s Tips

1) While handling the Pirandai , the hands will be little itchy. Do not worry.

2) This Pirandai Thuvaiyal can be stored in the normal fridge compartment . Keeps good for 2 to 3 days.

 

 

 

 

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Vandikaran Thuvaiyal

VandikaranThuvaiyal 

Ah! this name sounds different. Vandikaran in Tamil means Cartman.   My grand mother Kamali taught me this dish. She would tell stories about the cartman to me and my brother. The cartman will come home after a long day and make this thuvaiyal and enjoy it with plain rice. A super delicious thuvaiyal. Very easy and can be made just like that. Very few ingredients, the taste is wonderful. Goes well with plain hot rice and chips, hot phulkas, puri and soft dosas.

Ingredients

Grated fresh coconut – 2 cups

Salt to taste

Tamarind paste – 1 teaspoon

Water – little

To roast in ghee

Ghee – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

Broken green chilli – 2

Heat a pan. Add ghee. Add the asafoetida powder and the green chillies. Sauté for a second. Switch off the stove. Transfer to a plate. Cool.

Method

Take a big blender jar. Add in the grated coconut, salt to taste, tamarind paste, the roasted ingredients and blend it. Add very little water. Blend well. Transfer the ground Vandikaran Thuvaiyal to an air tight container. Serve with hot rice.

Chef’s Tips

1) Can store the thuvaiyal in the fridge. Keeps well for a day or two.

2) Do not add much water to grind the thuvaiyal. The thuvaiyal has to be thick.

3) While serving this thuvaiyal for dosas, make it slightly runny.

Tempting Thuvaiyal

Pudukottai  Thuvaiyal

Pudukottai  is located  near  Trichy  in Tamil-Nadu . Pudukottai  is famous for the Bhuvaneswari Amman Temple which is just beautiful. My mother learnt this recipe from this temple kitchen. The speciality of this thuvaiyal is whole coriander seeds are used  which gives a nice flavour and aroma. Coriander seeds have a lot of medicinal property , rich in iron , potassium, calcium, folic acid and vitamin A, K, and C. Pudukottai thuvaiyal  is best served with chapatti or piping hot rice with ghee , chips and a  raitha. I am immensely happy to share this preparation with all of you, which we have enjoyed from our childhood days. Thuvaiyal is a little thick chutney.  Happy Cooking.

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Ingredients

Freshly grated coconut –  2 cups

Whole coriander (Dhania) seeds – 3 tablespoons

Dry Kashmiri red chillies- 5

Urad  dal – 1 tablespoon

Channa dal – 1  teaspoon

Tamarind paste – 1 teaspoon

Salt to taste

Jaggery  –  a small piece

Asafoetida powder –  2 pinches

Oil –  1 tablespoon

Method

Heat a pan. Add oil . First fry the red chillies and keep it aside. Next fry the urad dal, channa dal and whole coriander seeds till golden, on sim flame. Add asafoetida powder. Switch off the stove. Put it in a plate to cool. Add salt, jaggery, fried red chillies, tamarind paste            and grated coconut. Blend the mix with very little water to a thick paste. Store in a container. Stays good for 2 days when kept in the refrigerator.

Chef’s Tips

1) Do not over roast the coriander seeds as the taste and colour will change.

2) Using Kashmiri chillies gives a good colour to the dish .