Ingredients:
1. 1 cup Pirandai
2. 1 small size tomato
3. 8 shallots
4. 6 Garlic cloves
5. 1 inch ginger
6. 1 small size ball tamarind soaked in water
7. 2 tbsp sambar powder
8. 2 tsp mustard seeds
9. Little bit of hing
10. Oil as required
11. Salt as required

Procedure:
• Wash and remove the leaves.
• Apply oil in the hands before chopping.
• If it is bigger, peel the skin with the peeler.
• If it is smaller, remove the skin with your hands.
• In a kadai, add oil, once it becomes hot add shallots, garlic, ginger and tomato.
• Fry for few minutes.
• Then add Pirandai/Adamant creeper and mix evenly.
• Let it cook until the color changes slightly.
• Once done, switch off and let it cool down.
• After it cools, grind it in a mixie jar without adding water, after few seconds, open and then add ½ cup of water and grind again to a smooth paste.
• In a kadai, add oil, once it becomes hot, add mustard seeds and hing.
• Then add grinded pirandai paste and mix evenly.
• Add tamarind water and mix.
• Then add sambar powder and salt.
• Let it cook until the raw smell of sambar powder goes.
• Finally add ¼ cup of water and boil it for 2-3 minutes.
• Then switch off the stove.

Hot Pirandai is ready to be served. It can be had with Idli, Dosa, Rice or Chappathi.