Name: Boodida Gummadi Pindi Miriyam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup Ash Gourd; 6 tbsp Toor Dal; 1.5 cups Water; 1/4 tsp Turmeric Powder; Salt to taste; 2 tsp Coriander Seeds; 2 tsp Chana Dal; 1.5 tsp Rice; 3/4 to 1 tsp Black Pepper; 3 units Dried Red Chillies; 1/4 cup Fresh Coconut ((you can also use dry coconut)); 1 tsp Oil; Small piece of Tamarind (approx. 1 inch piece); 1/4 tsp Mustard Seeds; 1/4 tsp Cumin Seeds; 1 unit Curry Leaves; A big pinch of Hing; 2 tsp Oil

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Ash Gourd Pindi Miriyam Recipe – Andhra style lentil based side dish made with ash gourd and freshly ground masala.

What is Pindi Miriyam?

Pindi Miriyam is a delicious Andhra style lentil based gravy made with vegetables and freshly ground spices such as coriander seeds, peppers and cumin seeds.

Is this Vegan?

Yes, it is a vegan-friendly recipe. Many Indian dishes are naturally vegan.

Is Pindi Miryam healthy?

Yes, this is a well balanced and delicious dish with healthy nutrients.

What vegetables can you add to Pindi Miriyam?

I have used chopped ash gourds in this pindi miriram or pepper stew recipe. You can substitute them with potatoes or plantains.

What do you serve with Andhra Pindi Miriyam?

This curry or stew tastes great with plain rice or basmati. If you are not vegan you can top it with a dollop of ghee.

Few More Andhra Recipes:

Andhra Ash Gourd Pindi Miriyam Recipe below:

Print Recipe

Boodida Gummadi Pindi Miriyam

A traditional Andhra side dish made with ash gourd, lentils and spices.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: Andhra, Indian, South Indian

Keyword: authentic, South Indian Food, Traditional

Servings:

Calories: 149kcal

Ingredients

1 cup Ash Gourd
6 tbsp Toor Dal
1.5 cups Water
1/4 tsp Turmeric Powder
Salt to taste

For Masala Paste

2 tsp Coriander Seeds
2 tsp Chana Dal
1.5 tsp Rice
3/4 to 1 tsp Black Pepper
3 units Dried Red Chillies
1/4 cup Fresh Coconut (you can also use dry coconut)
1 tsp Oil
Small piece of Tamarind (approx. 1 inch piece)

For Seasoning

1/4 tsp Mustard Seeds
1/4 tsp Cumin Seeds
1 unit Curry Leaves
A big pinch of Hing
2 tsp Oil

Instructions

Pressure cook the rinsed toor dal for 3 whistles. Turn off the flame and wait until the pressure go off. Mash the cooked dal and keep it aside.
Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal, rice and pepper and fry them on a medium flame till they are golden brown.
Remove from the pan and set aside to cool.
In the same pan, add and fry the red chillies for a minute and set aside.
In a mixie, add the roasted ingredients, roasted chillies and tamarind and grind into a powder. Add coconut and grind it again. Grind everything to a smooth paste using water. Keep it aside.
In a sauce a pan, add the ash gourd pieces and water and cook until they are tender. Drain and set aside.
Combine the cooked ash gourd, ground masala, mashed dal, 1.5 cups of water (adjust to desired consistency), salt and turmeric powder in a vessel.
Let it boil on a medium flame for 10 minutes. Turn off the flame.
Heat 2 tsp of oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter.
Add the hing, curry leaves and red chilli and stir for a few seconds. Pour this over the stew and combine well.
Serve hot with with rice.

Nutrition

Gutti Vankaya Koora Podi