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    Home » Andhra » Pindi Miriyam

    Pindi Miriyam Recipe | Andhra Style Vegetable Stew

    Published: Sep 19, 2013 · Modified: Apr 17, 2020 by Pavani · 35 Comments

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    Pindi miriyam is a spicy Andhra style vegetable stew that is made with freshly ground spice paste, which adds a nice kick to the recipe. Serve with rice!!

    Copper bowl with Pindi Miriyam and a spoon with vegetables

    My entire family loves sambar. So, I try to make a different recipe every week. Today’s recipe is Andhra version of South Indian sambar. This is a very traditional dish that has been around from many generations.

    It is a hearty and comforting stew that reminds me of my grandmother. She used to make something similar and of course, the recipe was never written anywhere. So, I did the next best thing and used the recipe from ‘Cooking with Pedatha‘ cookbook. This is one of those forgotten recipes that is sure to please a crowd with its humble presence.

    Andhra Style Sambar

    Sambar is a South Indian stew that is spicy, tangy and delicious. It is generally made with a combination of lentils, vegetables, tamarind and a spice powder or paste. Each state in South India has its own version of sambar.

    This Andhra style sambar uses a freshly ground spice paste that is flavored with peppercorns and other spices. 'Miriyam' means peppercorns in Telugu, so this sambar has a nice kick from them.

    This is a No tomato sambar recipe. The tanginess comes from the tamarind paste and the thickness from the ground spice paste.

    Steel pan with spices, coconut and a blender with spice paste
    Steel pan with cooked lentils and vegetables

    Ingredients:

    There are 3 components for this stew:

    • Spice paste:
      • peppercorns (miriyalu)
      • split black lentils (urad dal/ minapappu)
      • cumin seeds (jeelakarra)
      • coriander seeds (dhaniyalu)
      • dry red chilies (endu mirapakayalu)
      • grated coconut - I always have frozen grated coconut on hand to use in recipes.
    • Lentils/ Dal & Vegetables:
      • toor dal - traditionally toor dal is used, but I have made this recipe with masoor dal aka red lentils and it works beautifully.
      • vegetables - any combination of the below veggies can be used in the recipe:
      • drumsticks
      • eggplant
      • bottle gourd
      • raw banana
      • green beans
      • cluster beans
    • Other flavoring ingredients:
      • tamarind paste
      • tempering ingredients - mustard seeds, cumin seeds, curry leaves and asafetida
      • fresh cilantro leaves
    Steep saucepan showing the cooking of spice paste with tamarind paste
    Photos showing the making of PIndi Miriyam

    Instructions

    Start the recipe by making the spice paste:

    • Roast the lentils and spices in oil until golden, and aromatic. Add the coconut and cook until its browned. Let this mixture cool and grind to a smooth paste, adding just a little water.

    Next step is to cook dal/ lentils:

    • Pressure cooker/ Instant pot is the fastest way to cook lentils. For ½ cup of lentils, add 1½ cups of water and pressure cook for 3-5 whistles. Or on high pressure/ manual for 8 minutes.
    • If cooking on the stove top, combine lentils with 2½ cups of water in a heavy-bottom saucepan and bring to a boil. Lower the heat to simmer, cover and cook till the lentils are very soft, about 30-40 minutes.

    Prep the vegetables:

    • Combine the vegetables with enough water in a saucepan and bring to a boil. Lower the heat and simmer till the veggies are tender. Remove the veggies into a bowl along with the cooking liquid.
    • Alternately veggies can be cooked in a microwave or steamed until tender.

    Make Pindi miriyam:

    • Once you have all the above components ready, it is time to put the dish together. In the same saucepan, that you cooked the veggies in, heat oil and add tempering ingredients. As soon as the seeds stop spluttering, add the spice paste and cook for 3-4 minutes.
    • Next add the cooked vegetables, tamarind paste, cilantro and simmer for about 5 minutes.
    • Finally add the cooked dal and simmer for another 5 minutes. Turn off the heat and serve hot with rice and a vegetable curry.
    Copper bowl with vegetable showing in sambar

    Pindi Miriyam | Andhra Style Vegetable Stew

    Pindi miriyam is a spicy Andhra style vegetable stew that is made with freshly ground spice paste, which adds a nice kick to the recipe. Serve with rice!!
    Author: Pavani
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    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 6 servings

    Ingredients

    For the Spice Paste:

    • 2 tsp Oil
    • 2 tsp Urad dal
    • 1½ tsp Cumin Seeds
    • 1 tbsp Coriander seeds
    • 1½ tsp Peppercorns
    • 3 - 4 Dry Red chilies
    • ½ cup Coconut, grated

    For Pindi Miriyam:

    • ½ cup Toor dal
    • 2 tbsp Oil
    • 2 tsp Mustard seeds
    • 2 tsp Cumin seeds
    • ¼ tsp Asafetida/ hing
    • 10 - 12 Curry leaves
    • ½ cup Drum sticks, cut into 2" pieces
    • 1 Small Potato, diced
    • ¼ cup Cluster beans, cut into 1" pieces
    • 2 tbsp Tamarind paste
    • ¼ tsp Turmeric
    • ¼ cup Cilantro leaves, finely chopped
    • To taste Salt

    Instructions

    Make Spice Paste:

    • Heat 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.

    To make Pindi Miriyam:

    • Pressure cook toor dal until very soft and mushy. Churn well and set aside.*
    • Combine all the vegetables in a large saucepan along with 1 cup of water and turmeric. Boil the vegetables until tender. Set aside along with the water.
    • In the same saucepan, heat oil tempering. Add mustard seeds and once they start to splutter, add cumin seeds. Lower the heat and add curry leaves and asafetida.
    • 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.

    Notes

    • Toor dal can be substituted with masoor dal aka red lentils. Cook until tender and use in the recipe.
    • Pressure cooker/ Instant pot is the fastest way to cook lentils. For ½ cup of lentils, add 1½ cups of water and pressure cook for 3-5 whistles. Or on high pressure/ manual for 8 minutes.
    • If cooking on the stove top, combine lentils with 2½ cups of water in a heavy-bottom saucepan and bring to a boil. Lower the heat to simmer, cover and cook till the lentils are very soft, about 30-40 minutes.
    • Other vegetables that can be used in this recipe: eggplant, green beans, cluster beans etc.
    • Instead of boiling the veggies, they can be microwaved or steamed until tender. 
    • For an extra layer of deliciousness, stir in 2 tablespoons of ghee into the stew just before turning off the heat.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!
    Copper bowl with Pindi Miriyam and white rice

    Serving Suggestions:

    For an extra layer of deliciousness, stir in 2 tablespoons of ghee into the stew just before turning off the heat. Pindi Miriyam tastes best when served warm with steamed rice and a dry side dish like potato or okra or arbi fry. My family will be over the moon if I fry some papad with this meal, so if you have those fry some up.

    Leftovers taste even better the next day. Store in the fridge in an airtight container for up to 2 days. Warm before serving.

    Other South Indian Sambars to try

    • Roasted Pumpkin Sambar
    • Instant Sambar for Idli/ Dosa
    • Peanut Sambar
    Pindi Miriyam

    More Andhra

    • Stuffed Brinjal Fry Recipe
    • Thokkudu Laddu | Bandar Laddu
    • Pesara Pappu Charu Recipe
    • Easy Tamarind Rice | Chintapandu Pulihora
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    Comments

    1. Find best dishes at restaurants in Ahmedabad

      September 19, 2013 at 6:10 am

      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

      Reply
    2. Nivedhanams Sowmya

      September 19, 2013 at 11:38 am

      finger licking good!!! super delicious!!Sowmya

      Reply
    3. Veena Theagarajan

      September 19, 2013 at 12:50 pm

      interesting combo.. Love to try

      Reply
    4. srikars kitchen

      September 19, 2013 at 1:06 pm

      wow.. nice entry... looks awesome..

      Reply
    5. Manjula Bharath

      September 19, 2013 at 2:05 pm

      wow thats a very very delicious combo and andhra style veg curry looks super delicious 🙂 lovely presentation dear !!

      Reply
    6. Suma Gandlur

      September 19, 2013 at 2:36 pm

      This is a different version than ours. Will soon try it out.

      Reply
    7. vaishali sabnani

      September 19, 2013 at 3:34 pm

      Wow..this curry sounds rather unique..love the flavors..pepper..tamarind..wow..my mouth is watering..

      Reply
    8. Sapana Behl

      September 19, 2013 at 5:12 pm

      It sounds so delicious and I am so much amazed with your clicks and props.

      Reply
    9. Hari Chandana P

      September 19, 2013 at 5:41 pm

      potlakaya pindi miriyam kooda baguntundi.. perfectly made pindi miriyam 🙂

      Reply
    10. Priya Suresh

      September 19, 2013 at 6:36 pm

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

      Reply
    11. Global Tastes & Travels Inc.

      September 19, 2013 at 7:30 pm

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

      Reply
    12. Global Tastes & Travels Inc.

      September 19, 2013 at 7:30 pm

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

      Reply
    13. Sandhya Karandikar

      September 20, 2013 at 3:52 am

      This is a new recipe for me. It is like dal and vegetable in one dish. Interesting.

      Reply
    14. PJ

      September 20, 2013 at 11:24 am

      First of all, I love that bucket,Pavani :).And this is a great stew with steamed rice.

      Reply
    15. Srivalli

      September 20, 2013 at 4:20 pm

      Such a yummy dish..I have made it once, and enjoyed it..your pictures are so tempting..

      Reply
    16. Gayathri's Cook Spot

      September 21, 2013 at 4:42 am

      Looking so nice. With so many veggies and dhal, it looks like a nice dish to have with rice...

      Reply
    17. Rajani S

      September 22, 2013 at 3:04 pm

      Never tried this before, a lot of the dishes in BM are new for me.. This looks nice!

      Reply
    18. Harini-Jaya Rupanagudi

      September 23, 2013 at 6:29 pm

      We make it a little differently..But sounds very flavorful!

      Reply
    19. veena krishnakumar

      September 28, 2013 at 1:58 pm

      This is such a lovely dish with so many veges and dhal...must have tasted delicious!!

      Reply
    20. preeti garg

      October 01, 2013 at 6:34 pm

      Such a lovely and amazing recipe... makes me hungry

      Reply
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    109 shares