Pindi Miriyam | How to make Pindi Miriyam

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ByHari 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 (28 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 mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Hari Chandana P. Pindi Miriyam is a dish which demands no explanations, it's a whole world of flavour in itself. Pindi Miriyam is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Pindi Miriyam by Hari Chandana P is perfect to serve 2 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing 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