Pirandai Oorugai Recipe - Pirandai Pickle Recipe

Pirandai Oorugai is a simple pickle recipe that is made from a medicinal plant called Adamant Creeper. Serve this side dish along with Steamed Rice, Mixed Vegetable Sambar and Chow Chow Thoran for a weekday meal.

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Pirandai Oorugai Recipe - Pirandai Pickle Recipe
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Pirandai or Adamant Creeper is a medicinal plant that helps in gastric disorders and has numerous health benefits. Pirandai Oorugai is a great recipe to make because of its health benefits and can be served along with the meals as a side dish. 

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

If you like this Pirandai Oorugai Recipe, you can also try other Pickle Recipes which you can serve along with the meal:

  1. Andhra Avakaya Recipe
  2. Turmeric, Ginger and Chilli Pickle Recipe
  3. Spicy Tomato Pickle Recipe

Course: Side Dish
Diet: Vegetarian
Prep in

15 M

Cooks in

12 M

Total in

27 M


4 Servings


  • 1 cup Pirandai , cleaned
  • 10 Dry Red Chillies
  • 2 tablespoons Tamarind Paste
  • 4 tablespoons Sesame (Gingelly) Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Methi Seeds (Fenugreek Seeds)
  • Salt
  • 1/2 teaspoon Asafoetida (hing)

How to make Pirandai Oorugai Recipe - Pirandai Pickle Recipe

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

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

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

  4. 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. 

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

  6. 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.

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

  8. 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. 

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

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

  11. Store the Pirandai Oorugai  in airtight container.

  12. Serve Pirandai Oorugai along with Steamed RiceMixed Vegetable Sambar and Chow Chow Thoran for a weekday meal.

Stores well for 20 days when refreigerated

Pirandai Oorugai Recipe - Pirandai Pickle Recipe is part of the Mother's Day Recipe Contest 2018

Last Modified On Thursday, 26 April 2018 18:50
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