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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


For the Spice Paste:

  • 2 tsp Oil
  • 2 tsp Urad dal
  • tsp Cumin Seeds
  • 1 tbsp Coriander seeds
  • 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


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.


  • 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.
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