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Pirandai Podi

Ingredients:
  • Urad dhall 100g
  • Whole black pepper 2 tsp
  • Oil 2 tsp
  • Red Chilli 5 nos
  • Jaggery 1 tsp
  • Horse gram 2 tsp
  • Salt
  • Tamarind 1 small gooseberry size
  • Adamant creeper or Perandai leaves 10 small pieces
  • Asafoetida a pinch
Method:
  1. Dry roast all other ingredients except adamant creeper / perandai. Set aside to cool.
  2. Fry perandai in oil and set aside to cool.
  3. Grind all together to a coarse powder.
Note:
For lactating mothers, this is a  postpartum recipe.
Also good for those suffering from knee and joint pain as horse gram is used.
Recipe sent by Ms. Chitra Sekar. Her profile on facebook is here
About Author

The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

3 Comments

  • MANJULA NATARAJAN
    April 17, 2020 at 12:06 pm

    Pirandai podi is an excellent recipe 👌

  • Dr Purna mohrir
    April 18, 2020 at 10:31 am

    Hi…rakesh i liked your series dakshin dairy…very much, this was a nee view towards southern cultura,…and then on i am following your utube..series which were more interesting, and daily insta stories..really nice and different concept u have for food cultura show……

    • puliyogaretravels
      April 18, 2020 at 10:44 am

      Thank you Dr. Purna 🙂

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