Pirandai Podi Recipe – Authentic Indian Adamant Creeper Powder

Last Updated on 4 months by Neha Deshmukh

Pirandai Podi Recipe – Authentic Indian Adamant Creeper Powder

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Pirandai Podi. It’s a wonderfully flavorful and surprisingly versatile powder made with the unique Pirandai vegetable. Trust me, once you try this, you’ll be hooked! It’s fantastic with rice, idli, dosa… honestly, just about anything!

Why You’ll Love This Recipe

This Pirandai Podi isn’t just delicious; it’s packed with goodness. It’s a fantastic way to add a little zing and a whole lot of nutrition to your meals. Plus, it’s super easy to make and keeps well, so you can enjoy it whenever the craving hits. I remember my grandmother always having a jar of this on hand – it was her secret weapon for making even the simplest meal special.

Ingredients

Here’s what you’ll need to make this amazing Pirandai Podi:

• 10 Pirandai (Adamant Creeper) sticks
• 2 tbsp Urad dal (split black lentils)
• 2 tbsp Chana dal (split chickpeas)
• 1 tsp Sesame seeds
• 3 Red chillies (adjust to your spice preference!)
• 1 tsp Pepper
• 1 tsp Cumin seeds
• Gooseberry-sized Tamarind
• 2 tbsp Sesame oil
• Salt, as needed

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Pirandai (Adamant Creeper): We’ll dive deeper into this unique veggie below!
• Urad Dal & Chana Dal: These lentils add a lovely nutty flavor and a good dose of protein. You can find them at any Indian grocery store. About 40g of each is what you’re looking for.
• Sesame Seeds: I prefer using white sesame seeds, but black sesame seeds work beautifully too, adding a slightly more intense flavor. Roughly 5g will do.
• Spice Blend: Feel free to adjust the red chillies based on how spicy you like things. I usually use a mix of Byadagi chillies for color and Guntur chillies for heat.
• Tamarind: Tamarind provides that lovely tangy counterpoint to the spices. A small piece, about 5-7g, is all you need.

Pirandai (Adamant Creeper): Benefits and Regional Uses

Pirandai, also known as Adamant Creeper, is a fascinating vegetable popular in South Indian cuisine, particularly in Tamil Nadu and Kerala. It’s known for its unique texture and numerous health benefits. Traditionally, it’s believed to help with joint pain and bone health. It’s a bit of an acquired taste, but when combined with spices like in this podi, it’s absolutely delicious!

Urad Dal & Chana Dal: The Protein Powerhouse

These two dals aren’t just about flavor. They’re a fantastic source of plant-based protein, making this podi a surprisingly satisfying addition to your meals. They also add a lovely texture and help bind the podi together.

Sesame Seeds: Flavor and Nutritional Value

Sesame seeds bring a wonderful nutty aroma and a boost of calcium and healthy fats. They’re a small ingredient, but they make a big difference!

Tamarind: The Tangy Element

Don’t skip the tamarind! It’s what balances the heat from the chillies and adds a delightful complexity to the podi.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, grease your hands with a little sesame oil. Pirandai can sometimes cause a slight irritation, so this helps protect your skin.
2. Wash, peel the ridges (it’s a bit fiddly, but worth it!), and chop the Pirandai sticks into small, bite-sized pieces.
3. Heat a tablespoon of oil in a pan over medium heat. Sauté the Pirandai until it shrinks and turns a light green color. This usually takes about 5-7 minutes. Set it aside to cool.
4. In the same pan, add the remaining oil and roast the urad dal and chana dal until they turn golden brown. This takes about 3-4 minutes.
5. Add the sesame seeds, red chillies, pepper, and cumin seeds to the pan. Roast for another minute or two, until fragrant and the sesame seeds start to pop.
6. Now, add the tamarind and salt. Roast for another 30 seconds.
7. Finally, add the roasted Pirandai to the pan and give everything a good mix.
8. Let the mixture cool completely. This is important!
9. Once cooled, grind everything into a coarse powder. I prefer using a spice grinder or a dry grinder for this. Don’t over-grind it – you want some texture!
10. Store in an airtight container and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Roasting the Spices to Perfection: Don’t rush the roasting process! It’s key to developing the flavors. Keep a close eye on the spices and stir frequently to prevent burning.
• Achieving the Right Podi Consistency: You want a coarse powder, not a fine paste. Pulse the grinder a few times, checking the consistency after each pulse.
• Handling Pirandai: Minimizing Irritation: Seriously, the sesame oil on your hands is a lifesaver! If you’re still sensitive, you can wear gloves.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: For a milder podi, reduce the number of red chillies. For a spicier kick, add a few more!
• Festival Adaptations: This podi is often made during Pongal and Onam festivals in South India.
• My Family’s Secret: My aunt always adds a pinch of asafoetida (hing) to hers – it adds a lovely savory depth.

Serving Suggestions

This Pirandai Podi is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With hot steamed rice and a drizzle of ghee.
• Mixed with yogurt for a quick and flavorful dip.
• Sprinkled over idli or dosa.
• As a seasoning for upma or poha.

Storage Instructions

Store the Pirandai Podi in an airtight container in a cool, dry place. It will stay fresh for up to 2 weeks. You can also store it in the refrigerator for longer shelf life.

FAQs

Let’s answer some common questions:

What is Pirandai and where can I find it?

Pirandai is a creeper vegetable popular in South India. You can usually find it at Indian grocery stores, especially those specializing in South Indian produce.

Can I use pre-roasted dals for this recipe?

While you can, I highly recommend roasting the dals yourself. It makes a huge difference in the flavor.

How can I adjust the tanginess of the podi?

Adjust the amount of tamarind. More tamarind = more tang!

What are some other health benefits of Pirandai Podi?

Besides the benefits of Pirandai itself, the spices in this podi are also known for their anti-inflammatory and digestive properties.

How long does Pirandai Podi stay fresh, and what’s the best way to store it?

It stays fresh for up to 2 weeks at room temperature in an airtight container. For longer storage, keep it in the refrigerator.

Enjoy making this delicious and healthy Pirandai Podi! Let me know how it turns out in the comments below. Happy cooking!