Yes. We deliver handmade pirandai thokku, podi and chutney everywhere in Alappuzha and across Kerala. Every order is packed fresh in our Madurai kitchen and typically reaches Alappuzha in 3–5 days, with tracking sent to your phone. We also deliver to Kochi, Thiruvananthapuram, Kozhikode, Thrissur and the rest of India.

In Kerala it is usually known as Changalamparanda (ചങ്ങലംപരണ്ട). Botanically it is Cissus quadrangularis — the same plant that Ayurveda calls Hadjod, "the bone-setter", and that Tamil Siddha medicine has called pirandai for over 3,000 years. Whichever name you searched for, this is the plant you are looking for.

Prices are the same across India — no extra city markup for Alappuzha. You can pay by UPI, debit or credit card, or net-banking, or simply choose Cash on Delivery and pay the courier at your door. Shipping is free on orders above ₹500.

Completely. Each batch is handmade in small quantities from freshly harvested pirandai, stone-ground the traditional way. The ingredients are pirandai, gingelly oil, tamarind, chilli, salt and spices — nothing else. No preservatives, no artificial colour, no factory machinery. That is also why we make it to order rather than stockpiling it.

Pirandai (Cissus quadrangularis) has been used in Siddha and Ayurvedic medicine for over 3,000 years. It is traditionally valued for supporting bone strength and fracture healing — which is exactly why it is nicknamed Hadjod, the bone-setter — as well as for easing joint and back discomfort, aiding digestion, and for its anti-inflammatory compounds such as ketosterones and flavonoids. It is a food, not a medicine: if you have a health condition or are on medication, check with your doctor first.

One teaspoon a day is plenty. In Alappuzha, most customers mix a spoon of pirandai podi with hot rice and ghee, or use the thokku as a side with rice, idli, dosa, chapati or curd rice. The chutney goes best with tiffin. It is a daily side dish, not a supplement — so eat it the way you would any pickle or podi at home.

Use a clean, dry spoon and keep the jar closed and it stays good for months at room temperature — the gingelly oil and tamarind are natural preservers, the way our grandmothers intended. In Alappuzha's climate, refrigerating the jar after opening keeps it at its best for even longer. The exact best-before date is printed on every jar.