Thursday, September 10, 2009

Pindi Miriyam with Potato | Bangaladumpa Pindi Miriyam

Pindi Miriyam is andhra recipe. This is a bit similar to kootu. This dish is made with dal that is mixed with a vegetable. I used potatoes in making this dish & it tasted delicious.

Pindi Miriyam

Cook Time: 40mins | Preparation time : 15mins | Yields : 4 Servings
1Cup toor dal
1Cup cubed potato
Grind to paste
2Tsp raw rice
1Tbs black pepper
1Tbs urad dal
1/2Tbs cumin 
1Tbs coriander seeds
2Tbs red chili
1Tbs tamarind pulp
1/4Cup grated coconut powder
1/2tsp turmeric
1Tbs mustard
1Tbs cumin
2Red chili's broken equally
1Tbs oil
1Tsp Hing
Few curry leaves

Pindi Miriyam

- Pressure cook toor dal & potatoes for 2whistles.
- Heat a pan & dry roast ingredients other than turmeric, tamarind pulp & coconut from grind to paste. Dry roast them till their color changes till light brown & switch off heat & allow to cool. 
- Grind the roasted ingredients, tamarind pulp, coconut, salt & turmeric to smooth paste by adding little water at a time.
- Add the paste to dal mixture & mix it well.
- Cook on low heat for 5mins & adjust salt if needed.

- Heat a pan with oil & add mustard, cumin & red chili's.Once mustard starts jumping add hing & curry leaves to it.
- Switch off heat & mix seasoning with pindi miriyam.
- Serve with rice and chapati.



  1. This is a nice dish :) Looks tempting.

  2. Thank you for helping me learn these GREAT recipes. I am married to an Indian fellow from South India and he is vegetarian. I try to cook South Indian food primarily at home and you help me a lot! Thank you so much! :)
    Diane R