Pirandai podi recipe, Wholesome podi for rice

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Pirandai podi – Are you aware the well being advantages of pirandai often known as adamant creeper? It’s straightforward to develop your personal too.

I’m not a gardening particular person. Not that I don’t find it irresistible, however I’d do it higher if I’ve simply that pastime, nothing else. I develop/ have grown solely stop necessities at residence like curry leaves, mint and many others that wants minimal care, additionally wanted for my very own use. Amma as soon as requested me to develop pirandai as it’s wholesome to incorporate particularly for IT individuals who at all times sit and work.

Pirandai/ adamant creeper is alleged to strengthen bones. So as soon as after I obtained pirandai in Little India, I planted only a twig and it grew effortlessly. Minimal upkeep and it grows wholesome. Even my balcony will get daylight solely afternoons for some time. So if you’re additionally eager you’ll be able to attempt rising your personal. I’ve already harvested few instances.

adamant-creeper-podi-for-rice

This time because it grew extra, I wished to present it a attempt as podi to eat with rice. I used to be skeptical how it could flip. I fried the pirandai in low warmth for very long time and it turned out tremendous crisp and moisture free. So the end result was fairly good. If you happen to like garlic flavour, you can even embrace 10 small cloves. Fry similar to you fry pirandai and grind alongside.

I tailored a kara podi recipe in a cookbook with me and simply added fried pirandai to it. You may combine this with scorching rice, ghee or sesame oil (beneficiant). Stays good for a month in shelf if pirandai is fried correctly. Pirandai podi video here. Try my karuveppilai thuvaiyal

pirandai-podi-recipe

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Pirandai podi for rice

Pirandai podi – Are you aware the well being advantages of pirandai often known as adamant creeper? It’s straightforward to develop your personal too.

Cup measurements

Substances

  • 1 cup pirandai
  • half cup urad dal
  • half cup toor dal
  • 1/4 cup coriander seeds
  • 12 crimson chillies
  • 1 tsp tamarind
  • 1 tsp pepper
  • 1/4 tsp methi seeds
  • 1/4 – half tsp asafoetida
  • 1/4 cup sesame oil
  • Salt as wanted

Directions

clear pirandai

  • Smear your palms with sesame oil generously to forestall itching of palms. Or use gloves as cleansing pirandai may cause your palms itchy and offers burning sensation within the finger ideas. Do it very gently with out giving a lot strain.

  • Clear pirandai, first by eradicating leaves, then break on the nodes to smaller items. Slice the form edges rigorously.

  • As soon as carried out, chop roughly. I used a heaped measure of 1 cup pirandai.

Put together pirandai podi

  • Warmth a pan and dry roast urad dal till golden. Watch out at all times as it might get burnt simply in direction of finish. Hold Take away in plate for cooling down.

  • Repeat the identical for toor dal.

  • Roast asafoetida, black pepper, methi seeds similar approach. I used stable asafoetida. It must be roasted till it turns whitish.

  • Warmth 1/Four cup oil within the pan and add chopped pirandai. Oil must be scorching if you add. After 3-Four minutes, decrease the flame and proceed frying till it adjustments the color. (Complete 10 minutes)

  • Add tamarind to the identical oil together with pirandai and provides it a fry.

  • Drain from oil and let it’s in a strainer for extra oil to get drained.

  • Let all of the substances settle down utterly.

  • Switch every part to mixie together with salt and powder finely. Wipe the perimeters in between for even texture.

Notes

  • If utilizing powder asafoetida, you’ll be able to roast individually or together with tamarind you’ll be able to add.
  • Be certain to fry the pirandai effectively – to do away with itchiness property, for longer shelf life.
  • You may make pirandai podi in your personal approach of getting ready podi. Simply add pirandai and tamarind as on this recipe and modify spice stage as tamarind will make it tangy.

Pirandai podi technique:

  1. clear Pirandai:
  2. Smear your palms with sesame oil generously to forestall itching of palms. Or use gloves as cleansing pirandai may cause your palms itchy and offers burning sensation within the finger ideas. Do it very gently with out giving a lot strain.
  3. Clear pirandai, first by eradicating leaves, then break on the nodes to smaller items. Slice the shapr edges rigorously.pirandai-cleaning
  4. As soon as carried out, chop roughly. I used a heaped measure of 1 cup pirandai.pirandai-cleaned
  5. Collect the substances wanted.
    pirandai podi
  6. Warmth a pan and dry roast urad dal till golden. Watch out at all times as it might get burnt simply in direction of finish. Hold Take away in plate for cooling down.
  7. Repeat the identical for toor dal.
  8. Roast asafoetida, black pepper, methi seeds similar approach.
  9. I used stable asafoetida. It must be roasted till it turns whitish.
  10. Warmth 1/Four cup oil within the pan and add chopped pirandai. Oil must be scorching if you add.
  11. After 3-Four minutes, decrease the flame and proceed frying till it adjustments the color. (Complete 10 minutes)
  12. Add tamarind to the identical oil together with pirandai and provides it a fry.
  13. Drain from oil and let it’s in a strainer for extra oil to get drained.
  14. Let all of the substances settle down utterly.
  15. Switch every part to mixie together with salt and powder finely. Wipe the perimeters in between for even texture.

Take pleasure in with scorching steamed rice + a beneficiant drizzle of ghee or sesame oil and required pirandai podi.

pirandai-podi

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