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4.34 from 3 votes

Pirandai podi for rice

Pirandai podi - Do you know the health benefits of pirandai also known as adamant creeper? It is easy to grow your own too.
Prep Time20 mins
Cook Time20 mins
Servings: 1 cup


  • 1 cup pirandai
  • 1/2 cup urad dal
  • 1/2 cup toor dal
  • 1/4 cup coriander seeds
  • 12 red chillies
  • 1 tsp tamarind
  • 1 tsp pepper
  • 1/4 tsp methi seeds
  • 1/4 - 1/2 tsp asafoetida
  • 1/4 cup sesame oil
  • Salt as needed


How to clean pirandai

  • Smear your hands with sesame oil generously to prevent itching of hands. Or use gloves as cleaning pirandai can cause your hands itchy and gives burning sensation in the finger tips. Do it very gently without giving much pressure.
  • Clean pirandai, first by removing leaves, then break at the nodes to smaller pieces. Slice the shape edges carefully.
  • Once done, chop roughly. I used a heaped measure of 1 cup pirandai.

Prepare pirandai podi

  • Heat a pan and dry roast urad dal until golden. Be careful always as it may get burnt easily towards end. Keep Remove in plate for cooling down.
  • Repeat the same for toor dal.
  • Roast asafoetida, black pepper, methi seeds same way. I used solid asafoetida. It should be roasted until it turns whitish.
  • Heat 1/4 cup oil in the pan and add chopped pirandai. Oil should be hot when you add. After 3-4 mins, lower the flame and continue frying until it changes the colour. (Total 10 mins)
  • Add tamarind to the same oil along with pirandai and give it a fry.
  • Drain from oil and let it be in a strainer for excess oil to get drained.
  • Let all the ingredients cool down completely.
  • Transfer everything to mixie along with salt and powder finely. Wipe the sides in between for even texture.



  • If using powder asafoetida, you can roast separately or along with tamarind you can add.
  • Make sure to fry the pirandai well - to get rid of itchiness property, for longer shelf life.
  • You can make pirandai podi in your own way of preparing podi. Just add pirandai and tamarind as in this recipe and adjust spice level as tamarind will make it tangy.