Pirandai (pronounced pee-run-dye) is a vine commonly found in South India, known in English as
Adamant Creeper or Veldt Grape. It’s a sturdy plant used in Siddha and Ayurveda medicine to help heal
fractures faster, strengthen bones, and improve appetite and digestion . It’s rich in calcium and
antioxidants. The challenge is: fresh pirandai is fibrous and can be itchy to handle (it has calcium oxalate
crystals that can irritate skin/throat if not cooked properly). So our ancestors cleverly made pirandai into
chutneys and podis, frying it well to neutralize the itch and blending with tamarind and spices to make it
palatable. Aromacy’s Pirandai Podi continues that tradition in a modern, convenient way. We procure
cleaned, dried pirandai stems (ensuring the irritating compounds are reduced), fry them nicely in oil or
ghee till crisp, and grind with a typical podi base of roasted dals (urad and chana for protein and body), red
chilies, tamarind, asafoetida, and salt. The resulting podi is brownish-green and has a unique aroma –
slightly tangy and herbaceous. Flavor: pirandai itself is mildly sour-bitter; tamarind in our podi adds
pleasant tang to complement that, and the spices/hing bring savory depth. It’s somewhat similar to the
flavor profile of a good sambar powder but with an earthy sourness. Not very spicy, medium at most, as the
focus is on the herb. People often incorporate pirandai podi not just for taste but as a daily supplement for
stronger bones (especially middle-aged or post-menopausal women, those with osteoporosis concerns)
, and also because it’s said to cure indigestion or deworm due to its medicinal properties. But unlike
choking down a pill, you get to enjoy it like any other podi. It pairs wonderfully with hot rice and ghee (a
common way to eat medicinal podis – ghee further aids absorption of certain nutrients). The challenge with
pirandai was always convenience and taste; by making it a podi, we solve both: long shelf life and good
flavor. We take care that the pirandai is thoroughly fried to eliminate any throat itch (insufficient cooking
can cause a scratchy feeling; we avoid that by testing each batch). We also package it in moisture-proof packs, as pirandai podi might clump if moisture enters. Another note: pirandai is a bit sticky by nature; we
manage that by adding tamarind which helps separate and also act as a preservative. Given its medicinal
leaning, it might not be as universally craved as peanut or idli podi, but it has its fan following and truly can
grow on you – many love the tangy, robust taste. It’s similar to how people enjoy curry leaf or karuveppilai
podi – initial interest for health, continued use for taste. With Aromacy’s Pirandai Podi, we aim to bring an
old “marundhu” (medicine) into the mainstream kitchen in a delicious avatar.
