• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Indian Curry Trail
  • Home
  • Recipe Index
  • Shop
  • Contact
Home » All Recipes » Pirandai Puli Kulambu / Adamant Creeper in Spicy Tamarind Gravy

Pirandai Puli Kulambu / Adamant Creeper in Spicy Tamarind Gravy

Posted on Mar 25, 2014 · Last Updated on Jun 23, 2020 by Uma Ramanujam · 9 Comments

FacebookTweetPinEmailShares6

Just after I returned from my native place, with full of joy, I showed pirandai to my mother-in-law and asked whether she knows it. She easliy identified it, but she said she never tried any recipe out of it. But she recollected some memories during her college days and said people at her native make vathal (cut into few inches, dunked in salt water and sun dried). Since I have never heard anything like vathal till that time, I asked her to provide me the recipe for preparing it. Next time, when I get pirandai, I will try out vathal for sure.

For today, I am sharing Pirandai Puli Kulambu (or Kozhambu). The taste was very good. If you don’t get pirandai in large quantity to make Pirandai thogayal, then this is a perfect alternative and also, you may be interested at and the strange thing is you’ll never realize that pirandai is one of the ingredient unless you are informed prior. 🙂

Basic Information:



Cleaning Time for Pirandai: 1/2 hour
Preparation Time: 10 minutes
CookingTime : 20 minutes
Serves: 4


Ingredients:


Pirandai – 1/2 cup, heaped 
Small onion / shallots / Chinna vengayam – 1/2 cup, heaped
Garlic –  3-4 cloves
Ripe tomato – 1 no., big size
Tamarind – a small lemon size ball
Water – 2 cups
Sambar masala – 2 teaspoons
Turmeric powder – 1/2 teaspoon
Salt – to taste
Oil – 1 tablespoon (Use any cooking oil)
Gingelly oil – 1 tablespoon
Mustard seeds – 1/2 teaspoon

Fenugreek seeds – 1/8 teaspoon
Curry leaves – 1 spring
Asafoetida – a pinch

Method:

1) Clean the pirandai and wash it well. Cut it into 1 inch to 2 inch length pieces. Soak tamarind in a cup of warm water. Peel the skin of onion and garlic and keep it aside.


2) Heat oil in the pan. Add mustard seeds and Fenugreek. When it splutters, add asafoetida and curry leaves. 
3) In few seconds, after adding the curry leaves, add onion and garlic cloves.


4) Fry till the onion becomes very soft and changed in its colour. Add tomato and cook till it completely mashes well.

5) Add pirandai now. Sprinkle some water, cover and cook till the pirandai is half done.
6) Add sambar  masala, turmeric powder and salt. Fry for 2 minutes.If the masala sticks to the pan, then, add few teaspoons of oil to avoid sticking it.


7) Squeeze and extract the tamarind juice and add it to the pan.  Add another cup of water and simmer for 7 minutes. 


8) Meanwhile, mix rice flour in 2 tablespoons of water. When the gravy starts boiling, add this rice flour mixture to the gravy. you can see the gravy starts thickening. When it reaches the desired consistency, pour a table spoon of gingelly oil and turn off the flame.


9) Serve it hot with steamed rice.


Notes:

1) For getting a thick texture, I have added rice flour. It is optional. If you are adding it, make sure that it doesn’t form any lumps when adding it.
2) Adjust the tamarind and sambar masala quantity as per your taste.

Related Recipes

Pidi Karunai Kizhangu Puli Kulambu / Wild Yam in Tamarind Gravy
Previous Post: « Mangalorean Chicken Curry / Kori Gasshi / Chicken in Coconut Gravy – Mangalore Style
Next Post: Malabar Egg Omelette Curry »
0 0 votes
Recipe Rating
9 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
nandoos kitchen
nandoos kitchen
11 years ago

yummy puli kuzhambu. All I need is some rice now to go with it.

0
Home Cooked food
Home Cooked food
11 years ago

Looks very tempting, perfect for rice.

0
Sangeetha Priya
Sangeetha Priya
11 years ago

super, u r lucky to get pirandai!!!

0
Lifewithspices
Lifewithspices
11 years ago

tats a yummy one uma..

0
virunthu unna vaanga
virunthu unna vaanga
11 years ago

Super look and healthy kulambu… But still I never tasted it… Inviting one Uma…

0
Sangeetha Nambi
Sangeetha Nambi
11 years ago

Mouthwatering here

0
divya
divya
11 years ago

This looks super delicious. Absolutely yumm..

0
Priya Suresh
Priya Suresh
11 years ago

Apart from thogayal, i never tried anything with pirandai, kuzhambu sounds interesting.

0
maria . K
maria . K
7 years ago

what is pirandai …does it have a local name?

0

Primary Sidebar

Hey, Nice to Meet You

Welcome to Indian Curry Trail Food Blog.

I am Uma Ramanujam who manages this Food blog. Food & its various cuisines have always fascinated me. I love traveling to new places, enjoy their heritage, explore their cuisine and finding out the unknown, forgotten recipes. Read More About Me!

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Recent Recipes

a stack of kimichi grilled cheese sandwich kept on a plate and a bowl of kimichi and breadslices behind

Kimchi Cheese Sandwich

closeup shot showing a glass of strawberry agua fresca decorated with a slice of lime and strawberry kept near another glass and strawberries and mint leaves on the floor

Easy Strawberry Agua Fresca

a black bowl of roasted gram dal salad mixed with finely chopped shallots and garnished with green chilli and fresh curry leaves

Roasted Chana Dal Salad

picture of celery paruppu usili with mustard seeds in a small serving bowl with dry red chilli and celery sticks aside

Celery Paruppu Usili

a decorative plate full of sesame laddus with garland nearby

Til Ladoo | Sesame Laddu | Nuvvala Laddu

a picture showing a bowl of palm jaggery pongal with fried cashew nuts on top of it and traditional indian diya and lotus behind

Karupatti Pongal

Quick Pick

  • Breakfast / Dinner
  • Appetizers
  • Main Course
  • Side Dishes
  • Desserts
  • Snacks
  • Beverages
  • Condiments

Random Recipes

Coriander Chicken / Cilantro Chicken / Dhania Murg

Tamarind Chutney for Chat

Scrambled Egg Sandwich

Vegetable Hakka Noodles

Instant Jalebi

Pineapple Pachadi / Kaithachakka Pachadi / Annasi Pazha Pazhadi

Footer

⇧BACK TO TOP

Quick Links

  • About
  • Privacy Policy
  • Terms & Conditions
  • Subscribe for Video Recipes

    As an Amazon Associate I earn from qualifying purchases.

    © 2025 · Indian Curry Trail

    wpDiscuz

    Terms and Conditions - Privacy Policy