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    Home » Recipes » Thogayals

    Pirandai thuvaiyal recipe | Pirandai chutney for rice

    Updated on March 3, 2021 by Raks Anand 35 Comments / Jump to Recipe

    pirandai thuvaiyal

    Pirandai thuvaiyal recipe with step by step pictures. Without itching you can prepare and enjoy it's health benefits.

    When I went to India this year, after all the travels to temples and relatives house, we decided to go to my mom’s place. By then, coz of all those travels, Vj’s tummy got upset.

    What ever he eats, he got heart burning. So immediately my mom went to her mini garden and picked some of these pirandai (Cissus quadrangularis ,known as Hadjot in Hindi) and made thogaiyal out of it. Pirandai has various health benefits out of which, it is good for heart burn. My mom gave a lot of pirandai to carry to Chennai and suggested me to plant one or two in the plant pot so that it will be lively and I can carry it to Singapore.

    Pirandai dosai recipe, Pirandai recipes
    Check out this pirandai dosai

    I planted it in the pot, but I have not brought it here, coz, I was afraid if we could carry plants through air. Also I forgot, I should agree. So left it there. But I am not sure how it will grow and get utilized. We made again pirandai thogaiyal at Chennai. So I took the opportunity to click picture for my post.

    How to clean pirandai - check out in the below video:

    My MIL and mom said we can make adai also out of it. But this time only thogaiyal and wish to try adai next time. And if you know about this plant, please let me know how you call it in your region, in your language – in comments section, thank you.

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    pirandai thogayal
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    5 from 1 vote

    Pirandai thuvaiyal recipe

    Pirandai thuvaiyal recipe with step by step pictures. Without itching you can prepare and enjoy it's health benefits.
    Course Condiments
    Cuisine Indian
    Prep Time 20 minutes minutes
    Cook Time 15 minutes minutes
    Servings 6
    Cup measurements

    Ingredients

    • 1 cup Pirandai cleaned & chopped finely
    • 6 Red chilli long variety
    • ¼ cup Urad dal
    • ½ teaspoon Tamarind
    • ¼ teaspoon Asafoetida
    • Salt
    • 2 tablespoon Sesame oil
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    Instructions

    • First cut the pirandai at each nodes and using a knife, scrap the sharp thin edges.
    • Careful with this as it could be an itchy process or even sometimes irritates the skin. Then chop it into small pieces.
    • Heat kadai with little and roast chilli, urad dal and asafoetida until urad dal is golden in colour.
    • In the same kadai, add rest of the oil and sautee the chopped pirandai well in medium flame with constant stirring, until the colour changes pale.
    • Cool down and first powder chilli, salt, tamarind, asafoetida into a coarse powder. Later add the sauteed pirandai.
    • Grind coarsely. Add little water and grind again. Now it will be bit smooth to look.
    • Lastly add urad dal and grind to a coarse thick paste. Check for salt and transfer to the serving bowl.

    Notes

    • Make sure to use only the finger tips to avoid itchy and sore fingers.
    • The pirandai should be sauteed well otherwise it will be even itchy in your tongue.
    • Make sure to remove the sharp edges as well. The nodes also should not be included.
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    Pirandai thuvaiyal method

    1. First cut the pirandai at each nodes and using a knife, scrap the sharp thin edges.Careful with this as it could be an itchy process or even sometimes irritates the skin. Then chop it into small pieces.
    1. Heat kadai with little and roast chilli, urad dal and asafoetida until urad dal is golden in colour. In the same kadai, add rest of the oil and sautee the chopped pirandai well in medium flame with constant stirring, until the colour changes pale.
    2-fry
    1. Cool down and first powder chilli, salt, tamarind, asafoetida into a coarse powder. Later add the sauteed pirandai.
    3-roast
    1. Grind coarsely. Add little water and grind again. Now it will be bit smooth to look.
    4-grind
    1. Lastly add urad dal and grind to a coarse thick paste. Check for salt and transfer to the serving bowl.
    5-grind

    Notes

    • Make sure to use only the finger tips to avoid itchy and sore fingers.
    • The pirandai should be sauteed well otherwise it will be even itchy in your tongue.
    • Make sure to remove the sharp edges as well. The nodes also should not be included.

    Mix with hot rice and ghee or sesame oil generously. It tastes same as thengai thogaiyal, you won’t believe.

    pirandai-thogaiyal

    Other Tangy Thogayals

    • Thengai thogayal recipe
      Thengai thogayal recipe
    • vallarai keerai also known as gotu kola
      Vallarai keerai thuvaiyal recipe (for rice)
    • veppam-poo-thuvaiyal
      Veppam poo thuvaiyal, neem flower recipes
    • mullangi-thogayal
      Mullangi thuvaiyal, radish thogayal recipe

    Reader Interactions

    Comments

    1. sahiti

      July 14, 2014 at 6:23 am

      t is called 'NALLERU' in telugu...my mom used to use it's juice in the making of urad dal papads...and as far as I remember the plant grows from it's stem

      Reply
    2. Raks anand

      July 14, 2014 at 6:25 am

      Thanks for your inputs

      Reply
    3. Kurinji

      July 14, 2014 at 6:59 am

      healthy thogaiyal...amma adikkadi seivanga...good for bones...

      Reply
    4. Nandita SS

      July 14, 2014 at 7:13 am

      What a healthy dish!! Loved this Raji 🙂

      Reply
    5. Santhi Devi

      July 14, 2014 at 7:40 am

      My MIL says pirandai increases the appetite.Thanks for the recepie. What is its refrigerated life of the thuvaiyal?

      Reply
    6. jeyashri suresh

      July 14, 2014 at 8:21 am

      It has been ages since i had this pirandai thogayal. Though the plant looks weird, the thogayal tastes yum. Nice recipe

      Reply
    7. Anagha Y

      July 14, 2014 at 9:19 am

      Pirandai in various languages:-

      Sanskrit: asthisonhara; vajravalli
      Hindi: hadjod; hadjora; harsankari
      Bengali: hasjora; harbhanga
      Marathi: chaudhari; kandavela
      Gujrati: chadhuri; vedhari
      Telugu: nalleru
      Tamil: pirandai
      Canarese: mangaroli

      Reply
    8. Raks anand

      July 14, 2014 at 9:20 am

      Since no coconut and we sautee well... u can keep it for a week when handled properly. After that I haven't tried.

      Reply
    9. Veena Theagarajan

      July 14, 2014 at 9:57 am

      It has been a while since I had this.. yeah it tastes nice (even though I was taken back by the look of it :-))

      Reply
    10. LOTUS

      July 14, 2014 at 1:36 pm

      Looks delicious.....healthy chutney....plze tell me its malayalam name...

      Reply
    11. Durga Karthik.

      July 14, 2014 at 2:25 pm

      Raks we can get this in wet markets.Particularly Malay vendors will sell this in packets.We get this here @Boon lay.

      Reply
    12. Raks anand

      July 14, 2014 at 2:50 pm

      Oh thats great info! 🙂 Thanks for sharing, will look for it. If by any chance if you know what they call this, let me know.

      Reply
    13. Raks anand

      July 14, 2014 at 2:51 pm

      Changalam piranda?

      Reply
    14. Raks anand

      July 14, 2014 at 2:51 pm

      Thank you

      Reply
    15. Anonymous

      July 14, 2014 at 3:13 pm

      Healthy thogayal:) after so many years seeing this. Thanks for the recipe

      Reply
    16. Leena Chandrashekar

      July 14, 2014 at 8:56 pm

      new veg to me i dont know what it is called in kannada..looks very healthy and delish..

      Reply
    17. Priya Suresh

      July 14, 2014 at 8:58 pm

      I miss this healthy thuvaiyal here, its been ages i had it.

      Reply
    18. Kalpana Sareesh

      July 15, 2014 at 4:16 am

      hv tasted it but never made tis.. bookmarked .. my neighbor has loads in her pots let me try it soon

      Reply
    19. Durga Karthik.

      July 15, 2014 at 8:21 am

      ok.

      Reply
    20. sekar

      August 30, 2014 at 1:56 pm

      Thanks for nice explanation with photos.

      Reply
    21. Keerthanasudarshan

      December 24, 2014 at 12:43 pm

      Mangaravalli in kannada

      Reply
    22. Unknown

      November 03, 2015 at 11:03 am

      Hi Durga, searching for this one.....a friend is having back bone problem....n somebody suggested this.....can u tell me exactly where in boonlay....would love to source it out......with so many health benefits....a must try now that i know abt it

      Reply
    23. Sumathy Sumathy Balaji

      January 22, 2016 at 9:20 pm

      Thnx am gng to try it for first time. Hope it ll come nice and delicious

      Reply
    24. JAYASRI BALAJI

      February 07, 2016 at 4:34 am

      While you are roasting urad dhal ... at that time add some curry leaves... little tamarind ... then follow the process...
      so thst will avoid itching. ..

      Reply
    25. JAYASRI BALAJI

      February 07, 2016 at 4:34 am

      Hai along with this recipe add some curry leaves... and small size of tamarind..... While you are roasting urad dhal.... red chilli. ..
      Itching will avoid...

      Reply
    26. Priya Subramanian

      November 22, 2016 at 3:01 pm

      Awesome recipe in detail, tried it. It was yum...thanks a ton

      Reply
    27. KING ABHI RAM

      April 20, 2017 at 1:30 am

      Hi.. Thanks for the recipie and information.
      It's called as NALLERU in Telugu it seems

      Reply
    28. Sekar V

      August 12, 2017 at 1:16 am

      Yummy!
      No ginger/ garlic? Channa dhall for urad?
      Please clarify. Thanks.

      Reply
    29. Raks anand

      August 12, 2017 at 1:38 am

      We add just asafoetida (HIng/ perungayam) No ginger garlic. And it goes well only with urad dal than chanadal.

      Reply
    30. Unknown

      August 11, 2018 at 1:30 am

      how many days we can store this in fridge and use?

      Reply
    31. Rajee

      October 10, 2018 at 3:30 pm

      My mom managed to bring it to Canada. Don’t tell anyone.

      Reply
    32. Shanthi

      March 03, 2021 at 1:34 pm

      Hi where in Singpaore you can get this "pirandai"

      Reply
      • Raks Anand

        March 03, 2021 at 1:36 pm

        They keep it in Sri Murugan at times or you can try in Velan Stores too. Some little India vegetable vendors keep upon request too.

        Reply
    33. Shanthi

      March 20, 2021 at 10:23 pm

      5 stars
      Thanks for the reply. I got the Malaysian pirandai in Tekka market, not sure it is the same . I wanted to post the photo ,but I couldnt post it here. Can you please post how pirandai looks that you bought in singapore. Thanks for your help in advance.

      Reply
      • Raks Anand

        March 21, 2021 at 5:42 pm

        It's shown in this video. I grow it in a pot in my balcony from the pirandai I got here. It's pretty much same. https://youtu.be/x2lSsG-BMH0

        Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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