Pirandai Chutney (Devil’s Backbone Chutney): A South Indian Recipe
45 minutes
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About Pirandai Chutney (Devil's Backbone Chutney): A South Indian Recipe
Discover the vibrant flavors of Pirandai Chutney, a traditional South Indian condiment also known as Pirandai Thuvaiyal or Devil's Backbone Chutney. Made with the unique and slightly tangy Pirandai (Cissus quadrangularis), this chutney is not only delicious but also boasts impressive health benefits, making it a staple in Ayurvedic medicine.This recipe combines the earthy notes of chana dal, coriander, and cumin, expertly sautéed in fragrant groundnut oil, creating a perfectly balanced chutney. The simple yet flavorful preparation makes it a quick and healthy addition to your daily meals.Serve this wholesome chutney alongside steaming hot rice for a satisfying and nutritious lunch or dinner. Its unique taste will elevate your culinary experience and introduce you to the rich traditions of South Indian cuisine.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Pirandai Preparation
- 20 sticks Pirandai about finger-sized; clean thoroughly after removing skin. applying coconut oil to your hands before handling can help prevent itching.
Dry Roasting Ingredients
Other Ingredients
- 1 cup Shallot cleaned
- 1 sprig Curry Leaves
- 2 tbsp Cilantro fresh; roughly chopped
- 1.5 tsp Salt or to taste
- 1/2 cup Water or as needed for grinding
Instructions
Pirandai Preparation
- Clean the pirandai sticks by removing the outer skin and washing them thoroughly. Applying coconut oil to your hands beforehand can help prevent skin irritation.
Dry Roasting and Sautéing
- Heat groundnut oil in a pan. Add chana dal and fry for about 2 minutes until lightly browned. Add coriander seeds and fry for 1 minute, followed by cumin seeds and red chilies. Fry for another 30 seconds. Stir in the tamarind and shallots; sauté until the shallots turn translucent.
Combining and Grinding
- Add the cleaned pirandai sticks to the pan with the sautéed ingredients. Stir well and let the mixture cool completely. Transfer the cooled mixture to a blender and grind to a smooth chutney using a little water.
Final Touches
- Stir in the chopped coriander leaves and salt. Adjust the consistency and seasoning as needed. Serve immediately or store in an airtight container in the refrigerator.
Recipe Notes
Expert Tips for the Best Pirandai Chutney
- For a smoother chutney, remove the tough fibrous strands from the pirandai before grinding.
- Adjust the amount of red chilies based on your preferred level of spiciness.
- If you don’t have shallots, you can substitute with 1/2 cup finely chopped onions.
- To enhance the flavor, roast the cumin, coriander, and red chilies separately in a dry pan before adding them to the oil. This will bring out their unique aromas.
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Recipe Nutrition
Calories: 1519kcalCarbohydrates: 60gProtein: 24gFat: 135gPolyunsaturated Fat: 40.5gMonounsaturated Fat: 81gSodium: 1140mgFiber: 15gSugar: 2g
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This is delightful! Thanks for the recipe.
What a flavorful dish! Thanks for sharing.
This is amazing! Excited to make it.
Such a scrumptious dish! Thank you.