Andhra Style Pindi Miriyam Recipe
An aromatic mixed vegetable curry with toor dal, coconut spice paste, and tangy tamarind
This Andhra Style Pindi Miriyam is a hearty and flavorful mixed vegetable curry that combines toor dal (split pigeon peas) with a freshly made coconut spice paste, making it a perfect side dish for steamed rice or rotis. The recipe is inspired by the traditional South Indian kootu but has its own distinct flavor profile. The vegetables typically used include potatoes, plantains, bottle gourd, and brinjal (eggplant), though you can adjust based on your preferences. A balance of spicy, tangy, and mildly sweet flavors makes this dish a delightful addition to your meal. It’s a great way to break away from the routine and try something unique, while still embracing the rich, bold flavors of Andhra cuisine.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup (cooked) |
| Potato (Aloo) | 1 (cut into cubes) |
| Brinjal (Baingan / Eggplant) | 3 (cut into cubes) |
| Raw Banana | 1/4 cup (cut into cubes) |
| Bottle gourd (lauki) | 1/2 cup (cut into cubes) |
| Tamarind | 18 grams |
| Jaggery (powdered) | 2 teaspoons |
| Curry leaves | 1 sprig |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Dry Red Chilli | 1 |
| Oil | 2 teaspoons |
| Salt | To taste |
For the spice paste:
| Spice Ingredients | Quantity |
|---|---|
| Oil | 1 teaspoon |
| White Urad Dal (Split) | 1 tablespoon |
| Fresh coconut (grated) | 3 tablespoons |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Whole Black Peppercorns | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies | 2 |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Instructions:
-
Cook the toor dal:
Wash the toor dal thoroughly and pressure cook it with water for 3 whistles. Once done, mash the dal and set it aside. -
Prepare the spice paste:
In a pan, heat 1 teaspoon of oil over medium heat. Add the white urad dal and roast until golden. Then, add the fresh coconut, coriander seeds, black peppercorns, cumin seeds, and dry red chillies. Roast all the ingredients together until fragrant, about 2–3 minutes. Let them cool slightly, then grind everything to a smooth paste, adding a little water as needed. Set aside. -
Extract tamarind pulp:
Soak the tamarind in half a cup of warm water for about 10 minutes. Squeeze and extract the pulp, then discard the solids. Set the tamarind extract aside. -
Cook the vegetables:
In the same pan, add the cubed vegetables (potato, brinjal, raw banana, and bottle gourd). Pour in 2 cups of water and bring to a boil. Add the prepared spice paste and salt, and cook the vegetables until tender, about 10 minutes. -
Add tamarind and dal:
Add the tamarind extract to the pan and stir well. Cook for another 2–3 minutes, allowing the raw smell of tamarind to dissipate. Next, add the cooked and mashed toor dal, and mix thoroughly. Let the curry simmer for 5 minutes. -
Prepare the tadka (tempering):
In a small tempering pan, heat 1 teaspoon of oil. Add the mustard seeds, cumin seeds, curry leaves, and dry red chilli. Let them splutter and become aromatic. Once done, pour this tadka over the simmering curry, stirring gently. -
Final simmer:
Allow the curry to simmer for another 2 minutes, letting the flavors meld together. Then, remove from heat.
Serving Suggestions:
Serve the Andhra Style Pindi Miriyam alongside Steamed Rice, Andhra Style Kakarakaya Vepudu (Bitter Gourd Fry), Pineapple Rasam, and Roasted Papad for a complete and flavorful Andhra-style meal. This curry also pairs wonderfully with rotis for a comforting dinner.
This tangy, spicy, and hearty dish is sure to become a new favorite in your recipe repertoire!
