Pirandai Oorugai Recipe - Pirandai Pickle Recipe

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

Step 2: Peel the sides of the pirandai

Step 3: You can see the fibres (naar) and remove them using a small knife

Step 4: Chop them into small pieces and they are ready to use

Step 5: Heat the required oil in a heavy bottomed pan

Step 6: Once the oil is hot, add pirandai, red chillies and tamarind

Step 7: Cook for about 2 to 3 minutes

Step 8: Once done, switch off the heat and keep it aside to cool down

Step 9: Meanwhile, dry roast fenugreek seeds and mustard seeds in a pan for about a minute

Step 10: Switch off the heat, cool them down and crush coarsely using a mortar pestle

Step 11: Once done add pirandai, red chillies, tamarind in a mixer grinder and grind them into paste

Step 12: Heat oil in a heavy bottomed pan

Step 13: Add the paste, asafoetida, salt, mix well and cook the Pirandai Oorugai  on low heat for about 8 to 10 minutes

Step 14: After 8 to 10 minutes, add fenugreek mustard seeds powder to the Pirandai Oorugai and mix everything properly

Step 15: Cook the Pirandai Oorugai on low heat for another 4 minutes

Step 16: Switch off the heat, let the Pirandai Oorugai to cool

Step 17: Store the Pirandai Oorugai  in airtight container

Step 18: Serve Pirandai Oorugai along with Steamed Rice, Mixed Vegetable Sambar and Chow Chow Thoran for a weekday meal