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 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 on 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
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
Oil – 1 tbsp
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
Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha
Seven Days of Colorful Dishes Kid’s Special: Vardhini,
Seven Days of Indian Sweets: Harini, Suma, Veena
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja
Summer Coolers: PJ, Vaishali
Under 15 mins Quick Breakfast: Sushma Pinjala,