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.
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.
Pindi Miriyam (Andhra Style Vegetable Stew with Peppercorns)Yum
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.
Pressure cook toor dal until very soft and mushy. Churn well and set aside.
Boil the vegetables in little water with turmeric until tender. Alternatively microwave the veggies until tender with water. Set aside along with the water.
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.
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.
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.
Finally stir in the cooked dal and simmer for 4~5 minutes. Serve hot with steamed rice.