Pirandai Recipe – Authentic Indian Velvet Bean Stir-Fry Powder

Last Updated on 2 months by Neha Deshmukh

Pirandai Recipe – Authentic Indian Velvet Bean Stir-Fry Powder

Introduction

Okay, let’s talk Pirandai! If you’ve never heard of it, don’t worry, you’re not alone. This unique vegetable, also known as velvet bean, is a bit of a hidden gem in South Indian cuisine. I remember the first time my grandmother made this for me – I was a little hesitant, but one bite and I was hooked! It’s got this incredible, slightly bitter, and wonderfully satisfying flavor. Today, I’m sharing my family’s recipe for Pirandai Podi (powder), a flavourful condiment that’s surprisingly easy to make.

Why You’ll Love This Recipe

This Pirandai Podi isn’t just delicious; it’s packed with flavour and offers a unique culinary experience. It’s a fantastic way to add a little zing to your everyday meals. Plus, it keeps well, so you can enjoy the taste of South India whenever you like! It’s a little different, a little adventurous, and totally worth it.

Ingredients

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

• 1 cup Pirandai (Velvet Bean)
• ½ cup Urad Dal (Black Gram)
• ½ cup Toor Dal (Split Pigeon Pea)
• ¼ cup Coriander Seeds
• 12 Red Chillies (adjust to your spice preference)
• 1 teaspoon Tamarind
• 1 teaspoon Black Pepper
• 1 teaspoon Methi Seeds (Fenugreek Seeds)
• ½ – 1 teaspoon Asafoetida (Hing)
• ½ cup Sesame Oil
• Salt to taste

Ingredient Notes

Let’s chat about these ingredients for a sec, shall we?

• Pirandai (Velvet Bean) – A Unique South Indian Vegetable: This is the star of the show! It can be a little tricky to handle – it’s naturally a bit itchy, so definitely smear your hands with sesame oil or wear gloves while cleaning and chopping.
• Urad Dal & Toor Dal – The Lentil Base: These lentils add a lovely nutty flavour and help bind the podi together. You can find them at any Indian grocery store.
• Spices – Regional Variations & Flavor Profiles: Feel free to adjust the red chillies to your liking. Some families add a pinch of turmeric for colour and extra flavour.
• Sesame Oil – The Traditional Cooking Medium: Sesame oil is key here. It gives the podi that authentic South Indian aroma and flavour. Don’t substitute if you can help it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, prep the pirandai. Smear your hands with sesame oil (trust me on this!) or wear gloves. Clean it by removing the leaves, breaking it at the nodes, and then roughly chop it up.
2. Now, let’s roast the dals. In a dry pan, roast the urad dal until it’s golden brown and fragrant. Do the same with the toor dal. Set both aside to cool.
3. Next, roast the spices. Separately, roast the asafoetida, black pepper, and methi seeds until fragrant. Be careful not to burn them!
4. Heat the sesame oil in a pan over medium heat. Add the chopped pirandai and fry for about 3-4 minutes. Then, reduce the heat and continue frying until it’s nice and crisp – this will take around 10 minutes total.
5. Add the tamarind to the pan and fry it briefly with the pirandai. Then, drain off any excess oil using a strainer.
6. Once everything has cooled completely, it’s time to grind! Add the roasted dals, spices, salt, and fried pirandai to a mixer. Grind into a fine powder, wiping down the sides of the mixer as needed to ensure an even texture.

Expert Tips

• Don’t skip the cooling step! Grinding warm ingredients can result in a paste instead of a powder.
• For a super fine powder, grind in batches.
• Taste and adjust the salt as needed.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the number of red chillies for a milder flavour, or add more for extra heat. My friend, Priya, likes to add a couple of Byadagi chillies for colour and mild heat.
• Festival Adaptations (e.g., Makar Sankranti): This podi is often served during Makar Sankranti with hot rice and ghee.

Serving Suggestions

This Pirandai Podi is incredibly versatile!

• Serve it with hot rice and a drizzle of ghee or sesame oil.
• Mix it with yogurt for a flavourful dip.
• Sprinkle it over idli or dosa.
• Enjoy it with curd rice for a comforting meal.

Storage Instructions

Store the Pirandai Podi in an airtight container at room temperature. It should stay fresh for at least a month, if it lasts that long!

FAQs

Let’s tackle some common questions:

• What is Pirandai and where can I find it? Pirandai is a unique vegetable popular in South Indian cuisine. You can usually find it at Indian grocery stores, especially those specializing in South Indian produce.
• Can I use a different oil instead of sesame oil? While you can use another oil, sesame oil is really the key to the authentic flavour. If you absolutely must substitute, try groundnut oil, but it won’t be quite the same.
• How do I know when the pirandai is perfectly crisp? It should be a deep golden brown and feel firm to the touch. It will continue to crisp up slightly as it cools.
• What is the best way to grind the spices for a fine powder? Grinding in batches and wiping down the sides of the mixer frequently will help you achieve a fine, even powder.
• How long does this Pirandai powder stay fresh? When stored in an airtight container, it should stay fresh for at least a month.
• Can this be made into a fresh relish instead of a powder? Absolutely! You can skip the grinding step and enjoy the fried pirandai and spices as a fresh relish. It’s delicious too!