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...
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.