Pirandai Oorugai/Adamant Creeper Pickle Recipe

Cooking Directions

• STEP 1.Wash and clean the pirandai stems, removing any thorns.
• STEP 2.Cut the pirandai stems into small pieces and soak them in water for 30 minutes.
• STEP 3.Drain the water and pat dry the pirandai pieces.
• STEP 4.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida.
• STEP 5.Add the pirandai pieces and sauté for a few minutes.
• STEP 6.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 7.Cook the pickle on low heat for about 10-15 minutes, stirring occasionally.
• STEP 8.Allow the pickle to cool completely before transferring it to a clean, dry jar.
• STEP 9.Store the pickle in a cool, dark place for a few days to allow the flavors to develop.
• STEP 10.Serve the Pirandai Oorugai as a side dish with rice, dosa, or chapati.

Cooking Tips

• Be careful while handling pirandai as it has thorns. Use gloves if necessary.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• Make sure to use a clean, dry jar for storing the pickle to prevent spoilage.

Storage and Serving

• Store the Pirandai Oorugai in an airtight container in a cool, dark place.
• It can be stored for several months if properly preserved.
• Serve the pickle as a condiment with rice, dosa, or chapati.