Today's special is from Andhra. Pindi Miriyam is very famous in its own way. It's a dish very similar to avial with lots of vegetables but different in the way it's made. Though I have read about this a lot, never actually came around making it until Amma did. Amma made this from a paper cutting she had and it made quite a dish for dinner. And quite a regular too. This really comes in handy when you want to clean up your fridge

These curries really help out on a tough day when you are pressed to think of a dish to make. I think I finally find myself hard to come up with a story to write or a story to talk about kids. They are enjoying their holidays from morning till evening. And if left to their own, through the night also. Whereas for myself, days are flying with the BM in progress. I hardly get to think of anything else than what to make for this and what else to check on. My latest craze has been photo submission to those food porn sites. I have submitted about 7 pictures and all are rejected. If I can applaud my consistency I have enough reasons now, I have been consistently rejected. I wonder if this is very much how a jilted love feels! Anyway I am not anything if not persistent and I know perseverance always pays off. I shall come back to report one day of a photo being accepted...:)

Till then you can enjoy this Pindi Miriyam. Now don't ask me what and why it's called that. Maybe because it has Urad dal and pepper for the base, it's called that. I am not sure. But I can vouch for the excellent taste it renders itself to you!

Translation from Telugu to English
Pindi - Flour
Miriyam - Pepper

Pindi Miriyam

Ingredients Needed:

Toor dal - 3/4 cup
Turmeric a pinch
Sorakaya / Bottle gourd- 1/2 cup
Potato - 1
Raw Banana / Plantain - 1 medium
Brinjal - 3 small
Beans - 6- 7
Tamarind paste - 1 & 1/2 tbsp
Coriander leaves, finely chopped - 1/4 cup
Oil - 5 tsp
Salt to taste

For Seasoning

Oil - 1 tbsp
Mustard seeds
Curry leaves - 5
Hing/ Asafoetida a pinch
Cumin Seeds / Jeera - 1/4 tsp

For Masala paste:

Urad dal - 1/2 cup
Cumin Seeds / Jeera - 1/2 tbsp
Coriander seeds - 2 tsp
Whole pepper corns - 1 tsp
Red chilies - 4
Coconut, grated - 1/2 cup

Method to prepare:

Chop all the vegetables, add turmeric powder, par boil and keep aside.

Pressure cool the toor dal to soft texture. keep it aside.

For the masala paste, fry all the ingredients one by one in oil, keep it aside to cool. Make a paste with it by adding little water.

Once done, add this masala to the vegetables and bring to boil. Next goes the tamarind paste, cooked toor dal, bring to boil. When it reaches the required consistency of thick stew, do the seasoning.

To do the seasoning/ tempering, heat a pan with oil. Add all the seasoning ingredients. When the mustard starts to splutter, pour this over the boiling dal.

Finally add the finely chopped Coriander leaves.

Check out the Blogging Marathoners doing BM#5 along with me

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Pindi Miriyam ~ Special from Andhra

Course Main Dish – Gravies

Cuisine Andhra Pradesh

Author Srivalli

Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

Comments

Vardhini says

May 21, 2011 at 4:48 am

So authentic and new to me .. yeah as u had mentioned it is similar to avial with changes in masala. Thx for the recipe.

Pavani says

May 21, 2011 at 2:17 am

Pindi miriyam looks spicy and yummy. This has been on my to-make list for quite sometime now, there's a recipe in Pedatha's cookbook. Will have to try it soon.
Enjoy your weekend Valli.

Harini says

May 21, 2011 at 2:54 am

WE loved this too..I have been maing this for quite some time now. I have a 100 yr old recipe from my grandma's place and it is slightly similar to what you have posted. I shall post this sometime next week for sure 🙂 0

Mom Chef says

May 21, 2011 at 5:17 am

lovely.. in tamil cuisine, I think this comes close to Poricha Kootu (and Valli, you are right, this really helps clean out the veggies from the fridge)..

Aarthi says

May 21, 2011 at 6:13 am

Lovely dish...

lata raja says

May 21, 2011 at 6:23 am

something similar to the pulikkootu for Tambrams. Should be tasting great with the roasted urad dhal in it.

Usha says

May 21, 2011 at 11:59 am

Never tried or tasted it before.. Looks delicious though.. The same here valli, whenever the marathon is going on, all I think about is what to make and what to post for the bm! I can imagine how it is for you, since u have been doing it for almost 2weeks thins month. I think u did the same even last month.

Priya says

May 21, 2011 at 7:30 pm

Yumm,pindi miriyam looks super delicious..delicious!

sushma says

May 22, 2011 at 4:36 am

very different never heard about it?

Chitra says

May 22, 2011 at 1:58 pm

Nice and spicy.

Pindi Miriyam ~ Special from Andhra

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