Pindi Miriyam | How to make Pindi Miriyam

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By Hari Chandana P
Created on 31st Jan 2016
  • Pindi Miriyam, How to make Pindi Miriyam
Pindi Miriyamby Hari Chandana P
  • Pindi Miriyam | How to make Pindi Miriyam (29 likes)

  • 1 review
    Rate It!
  • By Hari Chandana P
    Created on 31st Jan 2016

About Pindi Miriyam

A Traditional and delicious Andhra side dish made with ash gourd, lentils and spices.

Pindi Miriyam, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Pindi Miriyam is just mouth-watering. This amazing recipe is provided by Hari Chandana P. Be it kids or adults, no one can resist this delicious dish. How to make Pindi Miriyam is a question which arises in people's mind quite often. So, this simple step by step Pindi Miriyam recipe by Hari Chandana P. Pindi Miriyam can even be tried by beginners. A few secret ingredients in Pindi Miriyam just makes it the way it is served in restaurants. Pindi Miriyam can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Pindi Miriyam.

  • Prep Time20mins
  • Cook Time20mins
  • Serves2People
Pindi Miriyam

Ingredients to make Pindi Miriyam

  • 1 cup Ash Gourd, peeled and cubed
  • 1/4 cup + 2 tbsp Toor Dal
  • 1 1/2 cups Water
  • 1/4 tsp turmeric powder
  • Salt as needed
  • For Masala Paste: 2 tsp Coriander Seeds
  • 2 tsp Chana Dal
  • 1 1/2 tsp Rice
  • 3/4 to 1 tsp Black Pepper
  • Small piece of Tamarind (approx. 1 inch piece)
  • 3 Dried Red Chillies
  • 1/4 cup Fresh Coconut (you can also use dry coconut)
  • 1 tsp oil
  • For Seasoning: 1/4 tsp Mustard Seeds
  • 1/4 tsp cumin seeds
  • few curry leaves
  • 1 red chilli
  • A big pinch of Hing
  • 2 tsp oil

How to make Pindi Miriyam

  1. Pressure cook the rinsed toor dal for 3 whistles. Turn off the flame and wait until the pressure goes off. Mash the cooked dal and keep it aside.
  2. Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal, rice and pepper and fry them on a medium flame till they are golden brown.
  3. Remove from the pan and set aside to cool. In the same pan, add and fry the red chillies for a minute and set aside.
  4. In a mixie, add the roasted ingredients, roasted chillies and tamarind and grind into a powder. Add coconut and grind it again. Grind everything to a smooth paste using water. Keep it aside.
  5. Combine the cooked ash gourd, ground masala, mashed dal, 1.5 cups of water (adjust to desired consistency), salt and turmeric powder in a vessel. Let it boil on medium flame for 10 minutes. Turn off the flame.
  6. Heat 2 tsp of oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter.
  7. Add the hing, curry leaves and red chilli and stir for a few seconds. Pour this over the stew and combine well.
  8. Serve hot with with rice.
My Tip: Serve it with ghee and papads.

Reviews for Pindi Miriyam (1)

Darshana Vaishnav2 years ago
yumm
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