Pirandai Thuvayal/ Pirandai chutney used to be one of the many dishes served whenever brahmins are invited for a feast.Handling pirandai is not easy. It makes the hands itchy and as a preventive method, gingily oil is applied to the hands before touching the pirandai. One way is to hold the pirandai using a paper and trim the sharp ribs and also fiber is removed. Tender pirandai is used for chutney as fiber is much less and smooth texture of chutney is possible. Pirandai (Adamant Creeper)Hing (Asafetida)Curry leaves1 Tsp Urad Dal (Black Gram)2-3 Dried Red Chillies½ Tsp Black Sesame Seeds1 Tbsp Tamarind1 Tbsp JaggerySalt To TasteMustard SeedsOilLove Tomtoes, here make a yummy chutney with them http://www.youtube.com/watch?v=e0Q_rLYS2MQMake the traditional Coriander mint chutney http://www.youtube.com/watch?v=PcGvnbeqi2MSUBSCRIBE and Click on the Bell Icon to never miss any episode from India Food NetworkSubscribe to India Food Network: https://goo.gl/B3NEasFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter - https://twitter.com/ifnInstagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Download Our IFN App Here - https://play.google.com/store/apps/details?id=com.ping.ifn&hl=en