Food & Drink Magazine

Pindi Miriyam (Andhra Style Vegetable Stew with Peppercorns)

By Pavani @napavani
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. Pindi Miriyam (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.
Pindi Miriyam (Andhra Style Vegetable Stew with Peppercorns) Ingredients:
Eggplant - 2 small, quartered
Potato - 1 small, sliced
Bottle gourd/ Sorakaya - 5-6 pieces
Green beans - 6-8, cut into 1" pieces
Cluster beans - 6-8, cut into 1" pieces
Toor dal - ¾cup
Tamarind paste - 2tbsp
Turmeric - ¼tsp
Cilantro leaves - ¼cup, chopped
Salt - to taste
For the Masala Paste:
Urad dal - ¾tbsp
Cumin Seeds - ½tbsp
Corainder seeds - 2tbsp
Peppercorns - 1tbsp
Red chilies - 3-4
Coconut - ½cup, grated
For Tempering:
Mustard seeds - 2tsp
Cumin seeds - 2tsp
Curry leaves - 10-12
Asafoetida/ hing - ½tsp
Pindi Miriyam (Andhra Style Vegetable Stew with Peppercorns) Method:
  • 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.
Pindi Miriyam (Andhra Style Vegetable Stew with Peppercorns) Pindi Miriyam (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:
A for Aava Pettina Aratikaya Kura
B for Bagara Baingan
C for Chimmiri
D for Dosakaya Pachadi
E for Erra Gummadikaya Pulusu
F for Firni
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu K for Kakarakaya Podi Kura
L for Lauju/ Laskora (Kobbari Lauju)
M for Menthi kura Pappu
N for Nuvvulu-Mamidikaya Pachadi
O for Onion Pachadi Signature

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