Pirandai Thokku

Pirandai is that ancient ingredient Tamil grandmothers always trusted for digestion and overall strength. But raw pirandai? Sticky. Itchy. Annoying. So we did the hard part — cleaned, roasted, tempered, and slow-cooked into a rich, deep-green thokku with a warm tang that pairs beautifully with rice, curd rice, idli, or dosa. It’s wholesome, unique, and surprisingly delicious. This is how tradition travels — not in lectures, but in flavors.