First, cut the pirandai at each nodes and then using a knife, scrap the sharp thin edges. Then chop it into small pieces. Be careful with this step as the plant can cause itchiness and skin irritation.
Heat 1 tablespoon oil in a skillet and roast red chili, urad dal and asafetida until urad dal is golden in color. Keep aside to cool.
In the same skillet, add rest of the oil and sauté the chopped pirandai on a medium flame with constant stirring, until the color becomes light.
Powder the chili, salt, tamarind and asafetida into a coarse powder.
Add the sautéed pirandai to the powder and grind again.
Lastly add urad dal and grind to a coarse thick paste. Check for salt.
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