Perandai Thuvaiyal (Cissus quadrangularis thuvaiyal)

Ingredients


Perandai (Pirandai) - 1 feet, chopped to small pieces
Grated Coconut - 1 small cup
Urid dhall (ulutham paruppu) - 4 tablespoon
Sesame white or black (ellu) - 1 teaspoon
Curry leaves - 1 small cup
Green chilly - 4
Dry Red chilly - 4
Asafoetida - 1 pinch
Tamarind - size of small lemon
Salt - 1 tablespoon
Sunflower oil - 2 teaspoon
Pepper (milagu) - 1 teaspoon
Jaggery- size of small gooseberry


Preparation



  1. Soak tamarind in 1/4 (quarter) tumbler of water along with salt
  2. Heat 1 teaspoon of sunflower oil in a pan.
  3. Add perandai and heat for 3 minutes, continuously stirring it. Perandai will shrink and colour will turn to brownish green.
  4. Keep this in a cup
  5. Heat 1 teaspoon of oil in the pan
  6. Add asafoetida, ulutham paruppu, pepper, green chilly, red chilly and roast them till they turn brownish red
  7. Keep this in a cup
  8. Heat sesame in a dry pan. Allow it to burst
  9. In a mixer grinder container, add tamarind/salt water, roasted green and red chilly (step 7)
  10. Add little water and Grind this coarsely
  11. Add curry leaves, pepper, sesame, grated coconut, perandai and grind coarsely
  12. Add urid dhall and grind this coarsely
  13. Add jaggery and again grind coarsely











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