Ingredients
piranadai about 250 gm
tamarind 1 small lemon size or less as per taste
jaggery 1 tbsp
mustard seeds 1 tsp
urad dal 2 tbsp
dry red chilies or green chilies chopped to taste
hing little
onion finely chopped 2 tbsp/ you may use shallots/ sambar onion also
salt to taste
oil 2 tsp
Method
scrape or peel the rough edges of the creeper, be careful some variety can cause itching too, you rub some oil or wear gloves and peel, cut into small thin slices, wash well.
in a small pan/ kadai heat 1/2 tsp oil, add mustard seeds, once it crackles, add hing and urad dal, add if using red chilies at this stage, if using green chilies, add once dal is brown. Remove the fried dals add over the tamarind in the mixer jar. By pouring the hot dals over tamarind helps it to grind easily, Don't put as a ball, but in pieces.
Now in the same pan/ kadai add 1 tsp oil, fry the onion well, add the cut creeper pieces, mix well, add some water- 2-3 tbsp, cover and cook till the creepers are well cooked and their colour changes, water would have evaporated at this stage.
Grind the dal first, then add the onion and fried creeper along with jaggery, grind without adding water along with salt to taste. Once finely ground, remove the chutney to a container with a tight lid. Use dry spoon to remove it, then it lasts more than a week in the fridge, I eat it almost daily with hot rice and little ghee. You can spread it on bread, have with roti, dosai, idli too.