I just returned from my native place with a bag full of pickle bottles, Spice powders, vadams and vathals. Everything is homemade and prepared by my Grandma. It is not only me who came with a big bag of eatables, my aunts also followed my path.
When I went to my grandma’s home, what all I had seen there made me feel surprised. There were several Anda Pathiram (big cylindrical vessels) kept in the backyard room. One was filled with rice vadam, one filled with sago vadam, one filled with dried vegetables and another with mango pickle. This is not a big deal as she used to send the same quantity to our homes every year. But this time we all gathered there for attending my cousin’s wedding and so she prepared these items at once and kept in big Anda Pathiram.
She is an expert in making pickles and vadam. I have learnt the art of making pickle out of pirandai, from my grandma. I have prepared this dish last month for posting in the blog. It turned out to be so good just similar to the one what my grandma got us a couple of months back.
Here you go for Pirandai Pickle aka Adamant creeper Pickle/Oorugai/Aachar.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Makes: 1 cup
Dry red chillies – 10 nos.,
Fenugreek – 1/2 teaspoon
Ground Asafoetida / Compound Asafoetida – a medium size pinch
Tamarind – a small lemon sized ball
Pirandai / Adamant Creeper – 2 cups, cleaned
Salt – to taste
Gingelly oil – 1/4 cup + 1/2 teaspoon
Mustard seeds – 1 teaspoon
1) Dry roast dry red chilli, fenugreek seeds on a medium flame and transfer to a plate.
2) Add 1/2 teaspoon of oil, and saute asafoetida till it turns in colour.
3) Cool down all three ingredients and grind it to a fine powder. Now, pickle spice powder is ready.
4) Pinch tamarind into small pieces and saute for few seconds.
5) Wash the pirandai well and add to the pan. Saute till the pirandai becomes soft and shrinks.
6) Cool down all the ingredients.
7) Once cooled, grind sauteed pirandai and tamarind to a paste. Towards the end of the grinding , add salt.
8) Heat oil in the pan.
9) Add mustard seeds when it is hot. When mustard seeds started spluttering, add the ground pirandai, tamarind mixture.
10) Add groud pickle spice powder. Mix well.
11) Cook till the oil oozes out from the sides of the pan.
12) Transfer the pickle to the clean dry bottle and serve for curd rice.
1) Choose tender pirandai for making this pickle.
2) I sauteed pirandai without adding oil in low flame.