🌿 Pirandai Rasam Podi turned into a warm, aromatic rasam — a traditional gut-friendly, healing recipe perfect for everyday meals!
🌿 Pirandai Rasam Podi + Rasam
Pirandai (Adamant Creeper) is one of those age-old treasures from our grandmothers’ kitchens — known for strengthening bones, improving digestion, and reducing inflammation. But many avoid using it because of its itchiness while handling. The trick? Clean it well, peel the edges, remove the fibers, and sauté/roast it properly — and it turns into a flavour-packed, medicinal ingredient.
This Pirandai Rasam Podi is a wonderful way to include this superfood in your daily cooking. It blends toor dal, coriander seeds, pepper, cumin, chillies and a handful of fresh curry leaves… all roasted slowly for that deep aroma. A small amount of podi is enough to make a comforting, earthy, super-healthy rasam that’s perfect for any day.
If you’re looking to add variety, wellness, and authentic flavour to your rasam routine, this podi will become your favourite. 🌿🍲💚
This recipe includes:
✅ Pirandai Rasam Podi – a spice and herb powder with roasted dal, pepper, cumin, curry leaves and pirandai
✅ Rasam – a warm, tangy, ghee-infused soup flavored with tomatoes and the podi
Perfect for daily meals, kids, elders, or anyone looking for a comforting, stomach-friendly dish.
Recipe Overview
- Prep Time: 15 minutes (plus roasting & cooling)
- Cook Time: 10–12 minutes
- Total Time: 30–40 minutes
- Serves: 4
- Cuisine: South Indian
- Course: Main / Soup
Ingredients
✅ Pirandai Rasam Podi
- Pirandai – 2 cups (cleaned & chopped)
- Toor dal – 2 cups
- Coriander seeds – 2 cups + 2 tbsp
- Cumin seeds – 1 cup (do not roast)
- Black pepper – ¾ cup
- Dry red chillies – 4–5
- Curry leaves – 1 handful
- Hing – generous amount
✅ For Rasam
- Ghee – 2 tbsp
- Mustard seeds – ½ tsp
- Tomatoes – 3, finely chopped
- Turmeric powder – ½ tsp
- Hing – ½ tsp
- Pirandai rasam podi – 3–4 tsp
- Water – as needed
- Salt – to taste
- Fresh coriander leaves – generously chopped
👩🍳 Method
Make Pirandai Rasam Podi
- Apply oil to hands, clean pirandai, remove sharp edges & fibres, and chop into small pieces.
- Dry roast toor dal, coriander seeds, black pepper, red chillies on medium-low flame until dal turns golden brown; transfer to plate.
- Dry roast curry leaves until crispy and add to the roasted mix.
- Dry roast pirandai on low flame until the raw smell disappears and it turns slightly crisp; cool completely.
- Add cumin seeds (raw) and generous hing powder to the cooled mixture.
- Grind all ingredients to a slightly coarse powder and store in an airtight container.
Make Pirandai Rasam
- Heat 2 tbsp ghee in a pot.
- Add mustard seeds; allow them to splutter.
- Add finely chopped tomatoes and cook until soft and mushy.
- Add turmeric powder and hing.
- Add 3–4 tsp pirandai rasam podi; sauté briefly to bloom the spices.
- Add enough water based on desired rasam consistency. Boil for 8–10 minutes to infuse flavour.
- Add salt, keep flame low to medium-low, and add generous coriander leaves.
- Heat until rasam becomes frothy/foamy on top, then switch off. Cover to lock aroma.
🍽️ Serving Suggestions
Serve hot with:
- Steamed rice & a dollop of ghee
- Roasted appalam / papad
- Light vegetable stir-fry
Perfect as:
✅ Everyday gut-friendly meal
✅ Light lunch or dinner
✅ Comforting digestive drink
💡 Tips
- Cool all roasted ingredients before grinding to prevent moisture.
- Grind slightly coarse for texture.
- Adjust water to control rasam thickness.
- Cover rasam after cooking to retain aroma.
🔄 Variations
| Version | Change |
|---|---|
| No tamarind | This version uses only tomatoes |
| Spicy | Add extra red chillies or black pepper |
| Kids-friendly | Reduce pepper and chilli for mild taste |
| Garlic boost | Add 1–2 cloves garlic while roasting or in rasam for extra aroma and immunity benefits |
| Quick version | Use pre-made store-bought rasam podi, add pirandai separately |
| Light soup style | Use more water to make a thinner rasam, perfect as a digestive drink |
🥗 Nutritional Benefits
- Improves digestion
- Supports bone & joint health
- Natural anti-inflammatory
- Light, low-calorie, and easy to digest
- Boosts metabolism & overall wellness
🧊 Storage
- Rasam Podi: 2–3 months in airtight jar, refrigerate for longer shelf life
- Rasam: Best fresh; can store 1 day in fridge, reheat gently
A healing, aromatic rasam that’s easy to make and perfect for everyday meals! 💚
Try it and share your cooking experience! ✨
🎥 Video Tutorial
Comments
🌿 “Recipes & traditions, straight from the heart.”