To begin making the Pirandai Oorugai Recipe, firstly select tender pirandais, remove the leaves attached to it and rinse them well.

Peel the sides of the pirandai. You can see the fibres (naar) and remove them using a small knife.

Chop them into small pieces and they are ready to use.

Heat the required oil in a heavy bottomed pan. Once the oil is hot, add pirandai, red chillies and tamarind. Cook for about 2 to 3 minutes. 

Once done, switch off the heat and keep it aside to cool down. 

Meanwhile, dry roast fenugreek seeds and mustard seeds in a pan for about a minute. Switch off the heat, cool them down and crush coarsely using a mortar pestle.

Once done add pirandai, red chillies, tamarind in a mixer grinder and grind them into paste. 

Heat oil in a heavy bottomed pan. Add the paste, asafoetida, salt, mix well and cook the Pirandai Oorugai  on low heat for about 8 to 10 minutes. 

After 8 to 10 minutes, add fenugreek mustard seeds powder to the Pirandai Oorugai and mix everything properly. 

Cook the Pirandai Oorugai on low heat for another 4 minutes. Switch off the heat, let the Pirandai Oorugai to cool.

Store the Pirandai Oorugai  in airtight container.

Serve Pirandai Oorugai along with Steamed Rice, Mixed Vegetable Sambar and Chow Chow Thoran for a weekday meal.