Pirandai pickle - Pirandai Urugai

 Pirandai Pickle /   Pirandai Urugai

Ingredients:

• Dry red chillies - 10 nos.,
• Fenugreek - 1/2 teaspoon
• Ground Asafoetida / Compound Asafoetida - a medium size pinch
• Tamarind - a small lemon sized ball
• Pirandai / Adamant Creeper - 2 cups, cleaned
• Salt - to taste
• Gingelly oil - 1/4 cup + 1/2 teaspoon
• Mustard seeds - 1 teaspoon

Method:
1) Dry roast dry red chilli, fenugreek seeds on a medium flame and transfer to a plate.

2) Add 1/2 teaspoon of oil, and saute asafoetida till it turns in colour.
 
3) Cool down all three ingredients and grind it to a fine powder. Now, pickle spice powder is ready.
 
4) Pinch tamarind into small pieces and saute for few seconds.

5) Wash the pirandai well and add to the pan. Saute till the pirandai becomes soft and shrinks.
 
6) Cool down all the ingredients.

7) Once cooled, grind sauteed pirandai and tamarind to a paste. Towards the end of the grinding , add salt.
 
8) Heat oil in the pan.
 
9) Add mustard seeds when it is hot. When mustard seeds started spluttering, add the ground pirandai, tamarind mixture.
 
10) Add ground pickle spice powder. Mix well.

11) Cook till the oil oozes out from the sides of the pan.

12) Transfer the pickle to the clean dry bottle and serve for curd rice.






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