Recipe : Pirandai Kara Puli Kulambu Recipe | How To Clean And Use Pirandai Prep Time: 20 minutes Cook time: 30 minutes Recipe Cuisine: South Indian Recipe Category: Curry Serves: 4 to 5 persons

About The Recipe: Pirandai Kaara Puli Kuzhambu | Hot and Sour Pirandai Tamarind Curry

First lets see about pirandai and how to clean, use and cook them. Pirandai is commonly helps to cure indigestion and also good for bones. In aurvedic it has numerous health benefits. Pirandai can easily grow in home. Most of them hesitate to use pirandai because it will cause itchiness while handling. To prevent this itchy, apply some coconut oil or sesame oil on the hands and then handle. Using knife remove the fiber and sharp edges and then cut into small pieces and use. (above image 1 and 2). In south India, pirandai is commonly used to make thuvaiyal, chutney, pirandai tamarind curry, pickle and vathal. Already i have posted pirandai thuvaiyal recipe. Now lets see how to make the pirandai curry at home with easy step by step images and instructions. Follow the recipe as below...

Ingredients :

Pirandai - 1 cup Vendayam | Fenugreek - 1/4 tsp Asafoetida - 1/4 tsp Sambar Onion | Shallots - 1/2 cup (chopped) Garlic - 15 cloves Curry Leaves - 2 stk Large Tomato - 1 no (chopped) Red Chili Powder - 1 and 1/2 tsp Coriander Seeds Powder - 1 and 1/2 tsp Turmeric Powder - 1/4 tsp Tamarind Water - 1 cup (1 and 1/2 inch ball size) Coconut Paste - 1/4 cup Gingelly Oil | Sesame Oil - 3 tbsp Salt To Taste.

Method :

Steps To Make The Pirandai Kaara Puli Kuzhambu : Heat oil in a pan and roast the fenugreek. Then stir in the asafoetida. (Image 1) Add in the pirandai pieces, cook over medium flame until the pirandai colour is change into light. (Image 2 and 3) # If the pirandai is not cooked well, it will cause itching like new karunai kizhangu

Then add in the shallots, garlic and curry leaves, cook until the shallots turn slightly golden colour. (Image 4) Add in the tomato and cook for about two minutes or until soft. (Image 5) Stir in the red chili powder, coriander seeds powder and turmeric powder for few seconds. (Image 6) Add in the tamarind water, coconut paste, required salt and a cup of water, mix well and boil for 5 minutes. (Image 7 and 8) Then cover and again cook for 15 minutes over simmer and ready to serve. (Image 9)

Serving Suggestion: Serve the pirandai curry with white rice and vazhai poo pakkoda. Other: Pirandai Thuvaiyal | Chutney. Page: Collection of Veg Curry.

By Kalais