Blogging Marathon# 32: Letter P
Theme: A-Z Vegetarian Dishes from Andhra Pradesh
Dish: P for Pindi Miriyam

Letter P stands for veggies like Potlakaya (snake gourd), Palakoora (spinach). P also stands for Perugu (yogurt), Pachadi (chutney) etc.

Andhra Style Vegetable Stew with Peppercorns

Today’s recipe Pindimiriyam is a very traditional dish made in Andhra Pradesh. It is basically a spicy, tangy pulusu or stew made with miriyam or peppercorns. It is a very filling and tasty dish that goes well with steamed rice. Recipe is from ‘Cooking with Pedatha‘ cookbook.

Andhra Style Vegetable Stew with Peppercorns

Pindi Miriyam (Andhra Style Vegetable Stew with Peppercorns)
Pindi Miriyam (Andhra Style Vegetable Stew with Peppercorns)
Yum
Print Recipe
Pindimiriyam is a very traditional dish made in Andhra Pradesh. It is basically a spicy, tangy pulusu or stew made with miriyam or peppercorns. It is a very filling and tasty dish that goes well with steamed rice.
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Pindi Miriyam (Andhra Style Vegetable Stew with Peppercorns)
Pindi Miriyam (Andhra Style Vegetable Stew with Peppercorns)
Yum
Print Recipe
Pindimiriyam is a very traditional dish made in Andhra Pradesh. It is basically a spicy, tangy pulusu or stew made with miriyam or peppercorns. It is a very filling and tasty dish that goes well with steamed rice.
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Ingredients
  • 2 small, quartered Eggplant
  • 1 Potato - small, sliced
  • 5 - 6 Bottle gourd / Sorakaya - pieces
  • 6 - 8 , 1 Green beans " - cut into pieces
  • 6 - 8 , 1 beans " Cluster - cut into pieces
  • ¾ cup Toor dal
  • 2 tbsps Tamarind paste
  • ¼ tsp Turmeric
  • ¼ cup Cilantro leaves - chopped
  • to taste Salt
For the Masala Paste:
  • ¾ tbsp Urad dal
  • ½ tbsp Cumin Seeds
  • 2 tbsps Corainder seeds
  • 1 tbsp Peppercorns
  • 3 - 4 chilies Red
  • ½ cup Coconut - grated
For Tempering:
  • 2 tsps Mustard seeds
  • 2 tsps Cumin seeds
  • 10 - 12 Curry leaves
  • ½ tsp Asafoetida / hing
Servings: serving
Instructions
  1. Pressure cook toor dal until very soft and mushy. Churn well and set aside.
  2. Boil the vegetables in little water with turmeric until tender. Alternatively microwave the veggies until tender with water. Set aside along with the water.
  3. Make Masala Paste: Heat 2tbsp oil in a pan and add urad dal. As the dal turns golden, lower the heat and add the remaining ingredients for the paste except for the coconut. Roast for 2-3 minutes. Finally add the coconut and cook for a minute. Cool slightly and grind to a smooth paste, using very little water.
  4. Make Pindi Miriyam: In the same, heat 1tbsp oil for tempering. Add mustard seeds and once they start to splutter, add cumin seeds. Lower the heat and add curry leaves and asafoetida.
  5. Add the prepared paste and simmer for 3-4 minutes. Add the boiled vegetables, tamarind paste, cilantro leaves and salt. Simmer for 3~5 minutes.
  6. Finally stir in the cooked dal and simmer for 4~5 minutes. Serve hot with steamed rice.
Recipe Notes

Andhra Style Vegetable Stew with Peppercorns

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.

Previously on A-Z Vegetarian Dishes of Andhra Pradesh:

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0 thoughts on “Pindi Miriyam (Andhra Style Vegetable Stew with Peppercorns)”

  1. We like this food, and we like to invite you to upload your unusual delicious & unexplored recipe on Find best dishes at restaurants in Ahmedabad

  2. This is one of my favourite dish,my aunty makes this pindimiriyam quite often whenever we visit her in Hyderabad, makes me nostalgic.

  3. the color and consistency achieved reminds me of caribbean soups – I would definitely try but minus the eggplant

  4. the color and consistency achieved reminds me of caribbean soups – I would definitely try but minus the eggplant

  5. OMG this one you remaind me my grand mother she used to make this so well.. love to enjoy this with a full bowl of hot rice mouth watering…

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