Pirandai Podi

Preparation method : 

Add required quantity of Pirandai Podi with our Ghee or Gingelly oil and serve with steam rice.

Pirandai- the medicinal herb 

Our tradition offers many home remedies and natural dishes. Pirandai Podi is one of them. Pirandai, also called Adamant Creeper or Veldt Grape, is a simple plant often grown at home. In the past, people used it in many South Indian dishes. Even today, when prepared traditionally, it remains a healthy choice. Pirandai helps relieve joint and bone pain when consumed.

Prepared to perfection 

Every Podi at Mylapore Ganapathy’s is prepared by following the traditional methods, to maintain the quality and richness in the final product, and to ensure the finest powder to satisfy our customers. We have made it with the right proportion of Pirandai, Urad Dal, Toor Dal, and Salt, etc. We clean the farm-fresh Pirandai thoroughly with water to ensure quality and goodness. Then, we chop them roughly, powder them, and pack them carefully before offering them to you.

Pirandai Podi- Usage

There are many uses of Pirandai Podi. It depends on people on how to make the best use of it. Although the best methods of using the Pirandai Podi effectively are, to mix it with steam rice and have it.You can use this Podi just like other common varieties—mix it with rice and serve it as a main course. You can also add it while preparing Pirandai Thogayal, the most popular dish using this ingredient. Moreover, you can use it in chutneys, Pirandai dosai, or any recipe you feel pairs well with it. Every combination brings both great taste and health benefits.

Additionally, you can sprinkle Pirandai Podi over hot idlis or mix it with ghee to spread on dosas. Some even blend it into soups or rasam for an earthy twist. With every use, it adds wholesome nourishment.