Pirandai Rice Recipe / Adamant Creeper Rice Recipe
Have a sneak peek into an authentic recipe made with the medicinal creeper pirandai and just marvel at its deliciousness and enjoy this treasure trove of wellness with rice and papad...
An Outlook On Pirandai Rice:
Pirandai Rice is one of the ancient recipes from India known for its unique taste and therapeutic properties. Pirandi Rice is made of rice and a dry powder made of Pirandai mixed up with regular Indian condiments. It is one of the ancestral recipes that has been passed on to generations which has lost its importance in the past few decades. Fortunately, it is regaining its focus and nowadays people show much interest in knowing about piradai and try to use it in various forms. This age old grandmas' recipe predominated every Indian household once upon a time, and it has been a customary habit in many homes to take just one single slurp of pirandai rice (while the rice is still hot and aromatic with the smell of ghee) just before you start with the main course lunch.
You can make this pirandai rice with raw, boiled, jeeraga samba, basmathi or any type of rice that you use regularly with a lavish spread of sesame oil or ghee accompanied by a crunch of your choice. Choose tender pirandai to make the podi as it gives the best result. You can either buy from the market or can grow easily in your terrace garden as it is a low maintenance creeper and you can commonly see this adamant creeper growing in the garden, balconies and roofs in India.
Pirandai is loaded with a lot of nutrients and occupies an important place in the Ayurveda and has been mentioned in the classic text Bhawa Prakash. Its botanical name is Cissus quadrangularis and also called as veldt Grape is a perennial plant belonging to the grape family. There are quite a lot of varieties of pirandai and some of the popular ones are red pirandia, uruttu pirandai, square pirndai, kali, puli and olai pirandai and all these varieties are largely grown in all parts of the country. It is rich in Calcium and therefore it promotes bone health and aids in relieving gastic disorders. It also gives relief from menstrual cramps in women and helps in treating bleeding gums and piles problem. It strengthens brain nerves thereby increasing the memory power too. It aids in treating heart dieseases, ulcers, blood pressures and diabetes. Thus the benefit of pirandai is immeasurable and stay informed about it and incorporate this boon creeper in your day today food and enjoy its benefits to the fullest.
Start with this simple recipe pirandai podi rice:
Ingredients Required To Make Pirandai Rice Recipe / Adamant Creeper Rice Recipe
How To Make Pirandai Rice Recipe / Adamant Creeper Rice Recipe
Wash the pirandai well and keep it over a cloth and dry them.
Apply oil in both the hands and just break a node from the whole pirandai, and using a knife remove the sharp edges and the fiber from the sides like that of country beans and drumstick. Now take out the inner edible portion which is thin and fragile and place it in a plate.
Similarly do with all the nodes and chop them into small pieces and keep it.
Heat a saucepan and tip in a teaspoon of sesame oil and after a minute, just add the chopped pirandai pieces and sautee them.
Stir in low flame for about five to ten minutes till it shrinks.
Then transfer it to a plate and tip in a tablespoon of urad dal along with a bit of asafoetida and roast till it turns light brown.
Now add a tablespoon of chana dal and roast similarly and transfer.
Finally, throw in the measured quantity of dried red chili and roast till it changes color.
Let the roasted ingredients cool down for a while and after five minutes transfer all the ingredients to a blender.
Add in a teaspoon of tamarind and the required amount of rock salt and make a dry powder out of it.
Let the texture be smooth and as that of paruppu podi.
Store it in an air tight container and use whenever needed.
Take a bowl of cooked rice and tip in two teaspoons of pirandai podi and add a little sesame oil or ghee and mix well.
Now the Pirandai rice is ready to eat. Serve it along with potato, yam, colocasia or brinjal stir fry and a papad.
Tips And Tricks To Make Pirandai Rice Recipe / Adamant Creeper Rice Recipe
- Sautee the pirandai well for a minimum of ten minutes in ghee or sesame oil to get rid of the itchiness from the creeper.
- Wear gloves while you wash, clean and chop the pirandai to avoid irritation.
- In case, if you do it with bare hands, apply oil on both the hands before you touch it.
- Always pick tender stems to make pirandai podi as it gives the desired taste.
- Do not use any drop of water at all as this is a dry powder and ensure that the blender is dried well before use.
- Similarly, the roasted ingredients should be in room temperature when you blend it.
- The resulting podi will look similar to that of paruppu podi in color and texture.
Ingredients
Directions
Wash the pirandai well and keep it over a cloth and dry them.
Apply oil in both the hands and just break a node from the whole pirandai, and using a knife remove the sharp edges and the fiber from the sides like that of country beans and drumstick. Now take out the inner edible portion which is thin and fragile and place it in a plate.
Similarly do with all the nodes and chop them into small pieces and keep it.
Heat a saucepan and tip in a teaspoon of sesame oil and after a minute, just add the chopped pirandai pieces and sautee them.
Stir in low flame for about five to ten minutes till it shrinks.
Then transfer it to a plate and tip in a tablespoon of urad dal along with a bit of asafoetida and roast till it turns light brown.
Now add a tablespoon of chana dal and roast similarly and transfer.
Finally, throw in the measured quantity of dried red chili and roast till it changes color.
Let the roasted ingredients cool down for a while and after five minutes transfer all the ingredients to a blender.
Add in a teaspoon of tamarind and the required amount of rock salt and make a dry powder out of it.
Let the texture be smooth and as that of paruppu podi.
Store it in an air tight container and use whenever needed.
Take a bowl of cooked rice and tip in two teaspoons of pirandai podi and add a little sesame oil or ghee and mix well.
Now the Pirandai rice is ready to eat. Serve it along with potato, yam, colocasia or brinjal stir fry and a papad.
