Andhra Style Pindi Miriyam Recipe

Name: Andhra Style Pindi Miriyam Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: ½ cup Split Pigeon Peas (1/2 cup Arhar dal (Split Toor Dal) cooked); 1 piece White Potatoes (1 Potato (Aloo) cut into cubes); 3 pieces Eggplant (3 Brinjal (Baingan / Eggplant) cut into cubes); ¼ cup Banana (1/4 cup Raw Banana cut into cubes); ½ cup Bottle Gourd (1/2 cup Bottle gourd (lauki) cut into cubes); 18 g Tamarind (18 gram Tamarind); 2 tsp Jaggery (2 teaspoons Jaggery powdered); 1 sprig Curry leaves (1 sprig Curry leaves); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)); 1 piece Red Chili (1 Dry Red Chilli); 3 tsp Vegetable Oil (2 teaspoons Oil + 1 teaspoon Oil); 0 pieces Table Salt (Salt to taste); 1 tbsp White Urad Dal (1 tablespoon White Urad Dal (Split)); 3 tbsp Coconut (3 tablespoons Fresh coconut grated); 2 tbsp Coriander Seed (2 tablespoons Coriander (Dhania) Seeds); ½ tsp Black Peppercorns (1/2 teaspoon Whole Black Peppercorns); 2 pieces Dried Red Chili (2 Dry Red Chillies)

Andhra Style Pindi Miriyam Recipe - Indian Curry Recipes (Indian)

30 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Split Pigeon Peas½ cup · 1/2 cup Arhar dal (Split Toor Dal) cooked
White Potatoes1 piece · 1 Potato (Aloo) cut into cubes
Eggplant3 pieces · 3 Brinjal (Baingan / Eggplant) cut into cubes
Banana¼ cup · 1/4 cup Raw Banana cut into cubes
Bottle Gourd½ cup · 1/2 cup Bottle gourd (lauki) cut into cubes
Tamarind18 g · 18 gram Tamarind
Jaggery2 tsp · 2 teaspoons Jaggery powdered
Curry leaves1 sprig · 1 sprig Curry leaves
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Cumin Seeds1 ½ tsp · 1/2 teaspoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)
Red Chili1 piece · 1 Dry Red Chilli
Vegetable Oil3 tsp · 2 teaspoons Oil + 1 teaspoon Oil
Table Salt0 pieces · Salt to taste
White Urad Dal1 tbsp · 1 tablespoon White Urad Dal (Split)
Coconut3 tbsp · 3 tablespoons Fresh coconut grated
Coriander Seed2 tbsp · 2 tablespoons Coriander (Dhania) Seeds
Black Peppercorns½ tsp · 1/2 teaspoon Whole Black Peppercorns
Dried Red Chili2 pieces · 2 Dry Red Chillies

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Steps

1To begin making Andhra Style Pindi Miriyam Recipe, wash and pressure cook the toor dal to 3 whistles, mash and keep aside.
2Heat oil in a pan and roast all the ingredients mentioned in the spice paste table and grind it to a smooth paste using a mixer grinder by adding little water and keep aside.
3Soak the lemon sized tamarind in half a cup of warm water, squeeze and extract the pulp and keep aside.
4In the same pan, add all the vegetables, 2 cups of water, prepared spice paste, salt and let the mixture boil until the vegetables are cooked.
5Now, add the tamarind extract and cook until the raw smell of the tamarind goes away.
6Add in the cooked and mashed dal, mix well and let it simmer for 5 minutes.
7Now, prepare a tadka by heating oil in a small tadka pan. Add in the mustard seeds, cumin, red chilli and curry leaves, let it splutter.
8Add this prepared tadka to the boiling Andhra Style Pindi Miriyam Recipe, simmer for another 2 minutes and switch off the flame.
9Serve the Andhra Style Pindi Miriyam Recipe along with Steamed Rice, Andhra Style Kakarakaya Vepudu Recipe, Pineapple Rasam Recipe and Roasted Papad for a weekday lunch or dinner.