Pirandai podi (veldt grape powder) Recipe

Cooking Directions

• STEP 1.Wash the pirandai stems thoroughly and pat them dry.
• STEP 2.Cut the stems into small pieces and spread them on a clean cloth to dry under the sun for a few days.
• STEP 3.Once the stems are completely dry, grind them into a fine powder using a blender or spice grinder.

Cooking Tips

• Be careful while handling pirandai stems as they have thorns. Use gloves if necessary.
• Ensure that the stems are completely dry before grinding to prevent moisture and spoilage.
• Store the pirandai podi in an airtight container in a cool and dry place to maintain its freshness.

Storage and Serving

• Pirandai podi can be stored for up to 3 months.
• Serve it as a condiment with rice, idli, dosa, or any South Indian meal.
• You can also use it as a seasoning in curries, stir-fries, and chutneys for an added flavor.