Choose tender pirandai for cooking as the thick matured ones will cause itching in the throat. String the pirandai and scrap or peel the sharp angular edges (all sides) and discard the nodes and leaves. It is advisable to grease your hands with sesame seed oil before handling pirandai to prevent itching. Wash and cut it into small pieces and set aside.

Heat a tbsp of oil in a kadai, add urad dal, red chillies, tamarind, curry leaves and ginger. Saute until dal turns golden brown. Remove from kadai and keep it aside. If using tamarind paste, you can add it while grinding.

In the same kadai, add another tbsp of oil and saute the pirandai on medium heat until it turns pale green. Sauteing the pirandai well in oil is very important otherwise you will have itching in the throat after eating or even while eating.

Once the pirandai is sauteed well, add grated coconut and saute for another 2-3 seconds. Add salt needed and switch off the heat. Leave it to cool.

Once it cools, grind the pirandai with the dal to a slightly coarse paste.(if using tamarind paste, you can add at this stage and then grind).

Pirandai thogayal/chutney is ready.

Mix pirandai thuvaiyal/chutney with hot rice, top it with a tsp of sesame seed oil and enjoy it. You can have a vegetable stir fry with it to make a complete meal.

You can also have it as a side dish with idli dosa and enjoy it numerous health benefits.