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:
- Dry roast all other ingredients except adamant creeper / perandai. Set aside to cool.
- Fry perandai in oil and set aside to cool.
- 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
3 Comments
MANJULA NATARAJAN
April 17, 2020 at 12:06 pmPirandai podi is an excellent recipe 👌
Dr Purna mohrir
April 18, 2020 at 10:31 amHi…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 amThank you Dr. Purna 🙂