Heat one tablespoon of til oil in a pan and add in the chana dal. Roast the chana dal on a low flame.
When the chana dal is roasted, add in the red chillies. Roast for a few seconds till the chillies fluff up. Remove the chana dal and the chillies from the pan and set aside on a plate to cool.
Retain the oil used for roasting the lentils and the chillies. Add in the onions, garlic, ginger, the pirandai, tamarind and curry leaves.
Saute for 4 to 5 minutes on medium flame till the onions are soft and the pirandai has shrunk a bit.
Add in the coconut and the salt. Saute for a minute. Remove from heat and set aside to cool.
Grind the content adding some water to a smooth paste.
Heat the remaining oil in the same kadai and add the mustard seeds. When the mustard crackles add urad dal and fry until it becomes slightly brown, add in green chillies and dry red chillies.
Add the curry leaves and transfer the content to the pirandai thogayal
The green chillies add a nice flavour to this thogayal.
The tender part of the plant is what is used for this chutney. The bottom segments can be very hard and can cause itchy hands while cutting and itchy tongue while eating. So we do not use the bottom parts / segments of it. As the creeper has rough edges, always apply oil to your hands while handling it to avoid itchy hands. Remove the edges / the outer strings like how we would remove the string of the beans.
My blog, originally focused on millet recipes, started as a personal project for Niranjana and Devesh, who recently began their new life in Himachal. However, I soon realized that many young individuals, chasing their dreams, could benefit from this knowledge. That's when I decided to share it with a wider audience. While I begin with millets, I plan to expand…
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