Thursday, 20 May 2010

Pindi Miriyam

This gravy is a Andhra speciality. It mainly gets its name from the fact that the gravy has quite a strong taste of pepper which is called miriyalu in telugu. The rice in the masala which is ground specially for this gravy gives thickness to it. This is good to have when you have cold or sore throat. You'll find it soothing. Colocasia / Arbi / Chamagadalu / Cenna kizhangu is best suited for this gravy. You can also use potatoes and other veggies.


For Masala

  • Pepper - 1 tsp
  • Urad Dal - 2 tsp
  • Rice - 2 tsp
  • Red Chilli - 2
  • Dhania / Coriander Seeds - 2 tsp
  • Coconut powder - 2tsp
  • Hing - 1/8 tsp
For Gravy
  • Tamarind paste - 2-3 tsp
  • Boiled Colocasia / Arbi / Chammagadda / Cenna Kizhangu - 5
  • Boiled Tur Dal - 1/3 cup
  • Curry Leaves - 1 sprig
  • Coriander Leaves - 1 sprig
For Tempering
  • Mustard - 1/2 tsp
  • Red Chilli - 1
  • Urad Dal - 1 tsp
  • Hing - a pinch

  • Boil the arbi with a pinch of turmeric and sufficient salt in a pressure cooker.
  • In a pan, add a drop of oil and roast all the ingredients for the masala except for coconut. Once done, turn off the stove and add the coconut powder and let the ingredients cool.
  • Powder the roasted ingredients and keep aside.
  • In a deep bottom vessel, add arbi to sufficient amount of water. Add turmeric and bring to boil.
  • Add tamarind extract, salt. Once its boiled add the cooked tur dal.
  • Add the masala and boil it well till a slightly thick consistency is reached.
  • Add curry leaves, coriander and boil for a couple of minutes.
  • Temper with given ingredients and serve hot.
TipsFor good consistency, mash or blend the dal with blender.

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