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

Method:

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

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.

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

4) Season with mustard,jeera,uraddal.

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.