Pindi Miriyam | How to make Pindi Miriyam

By Hari Chandana P  |  31st Jan 2016  |  
5 from 1 review Rate It!
  • Pindi Miriyam, How to make Pindi Miriyam
Pindi Miriyamby Hari Chandana P
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

177

1

About Pindi Miriyam Recipe

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

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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