Thursday, November 21, 2019

Monday, January 7, 2019

Pirandai Thuvayal

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Pirandai Thuvayal

Pirandai - -1 bunch

shallots -5 or6

Garlic -7

Red chilly -8

Uraddal -3tsp

Hing -small(compound hing)

Salt - to taste

seasoning:

Mustard seeds -1\4tsp

Jeera -1\4tsp

Uraddal -1\4tsp

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Method:1)first clean the skin of the pirandai and chop & keep

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2) Heat 3 tbsp oil in a kadai, fry the uraddal, redchilly, garlic, shallots, hing and lostly add pirandai. Saute for 10 to 15 minutes, till the

pirandai turns lightbrown colour.

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3) Take all the contents in the mixie and grind it well.

4) Season with mustard,jeera,uraddal.

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5) Serve with hot rice.

Note

1) Fry the pirandai, till it gets cooked (light brown colour ) or else it will cause itching sensation in a throat.

2) You can store this for 3 to 4 days.