Devil's Grape Creeper Masala Dip

Updated: Jun 17


Devil's Grape Creeper Masala Dip is an authentic eNalabaag's special recipe and a very healthy one. A medicinal South Indians dish called Pirandai Thugaiyal or Pirandai Chutney. An Ayurvedic medicinal plant recipe which has lots of medicinal effects and has cure for some ailments. Mainly said to be for digestive disorders and more, Google for more info. A very delicious one and can be had with dosa, curd rice etc.


Food Type: Vegetarian

Prepare Time:30 mints | Cook Time: 30 mints

Total Time: 60 mints | Serves: 4

Author: Sriram | Cuisine: South Indian | Recipe Type: Dip (medicinal)


Important Note: While picking from plant and cutting it will be itchy, take sesame oil and rub on your fingers before cutting this plant.


Tips: At times there will be fibres even after removing while cutting and after grinding, no worries eNalabaag found a unique way out for this.


  • After grinding if there is fibres, just filter it by pouring little water so that the fibres can be taken out and retain the juice of the mix. Refer image in the recipe.

Making of Devil's Grape Creeper Masala Dip





Main Ingredients:


  1. Devil's Grape Creeper (Pirandai) 1 cup (pick the tender ones)

  2. Small onions 1 cup

  3. Urad dal 3 dbsp

  4. Bengal gram dal 2 tbsp

  5. Mustard 1 tbsp

  6. Red chilli 5

  7. Asafoetida 1/2 tbsp

  8. Curry leaves

  9. Sesame oil

  10. Salt to taste

  11. Sugar to taste




Devil's Grape Creeper grinding



  1. Pick the tender Devils grape creeper(Pirandai) and cut it into small pieces. While cutting remove the fibres from it. Important Note: While picking from plant and cutting it will be itchy, take sesame oil and rub on your fingers before cutting this plant. (refer image)

  2. Take a tawa and add sesame oil and when it becomes hot

  3. Add the grape creeper and saute till it gets brownish green in colour

  4. Let it cool down

  5. Grind it to a smooth paste

  6. After grinding if there is more fibre in it, no worries eNalabaag found a unique way out for this.





Tips: After grinding if there is fibres, just filter it by pouring little water so that the fibres can be taken out and retain the juice of the mix. Refer image in the recipe.


  • Drain and keep it aside











Masala grinding

  1. Take a tawa and add sesame oil

  2. When oil is hot add mustard seed and let it pop

  3. Add urad dal and saute till it gets golden brown, keep the stove on a medium flame

  4. Now add tamarind, red chilli, asafoetida and saute for 1 mints

  5. Add onion and saute

  6. Add salt to taste and give a good mix

  7. Add curry leaves and saute

  8. Let it cool

  9. Grind this masala to a smooth paste and keep it aside


Making of Devil's Grape Creeper Masala Dip

  1. Take a tawa and add 1 tbsp sesame oil

  2. Pour the ground creeper mix and saute for 4-5 minutes on a medium flame

  3. Now add ground masala mix and saute for 2 minutes

  4. Check for the salt and add salt and sugar if required (add sugar is optional, this is to change the bitter taste)

  5. Take out from the stove and keep it aside


Final process for the Dip


  1. Take a tawa and add sesame oil 1 tbsp

  2. Add mustard and let it pop

  3. Add urad dal and bengal gram dal, saute on a medium or low flame till it gets golden brown. Don't over fry it

  4. Add curry leaves and saute for 30 seconds

  5. Switch off flame, add and mix it with grape creeper masala mix




Enjoy the delicious Devil's Grape Creeper Masala with Dosa or Curd Rice !!!!


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