Pindi Miryam is a very special dish from my grand mother’s kitchen. My Ammama (maternal grandmother) made it every time we visited their home for the summer holidays and its become one of my sought after comfort foods. In my attempt to document the recipes from various tasty home kitchens, here I am with one of my favorite Andhra recipes.
In Telugu language, Pindi means ‘flour’ and Miryam means ‘Pepper’. Many recipes of Pindi Miryam that I have come across are lentil based with mixed vegetables. But, this one is different. My grandmother usually makes this dish with either Snake gourd (potlakaya) or ridge guard (beerakaya) without lentils. So, here you go!
- Ridge gourd – 1 cup cut veggie
- Fresh coconut (I used frozen) – lemon sized ball
- Cumin seeds – 2 tbsp
- Green chilies – 4
- Peppercorns – 6-7
- Rice flour – 3 tbsp
- Salt to taste
- Oil (about 2 tsp for tampering… No oil otherwise)
- Wash snake gourd and cut it into round pieces and boil them till they are soft. Very small pieces may be smashed while boiling, so I prefer round shape.
- Grind coconut, fresh coriander, cumin seeds, green chillies and pepper into a coarse paste.
- Mix the coarse paste into the boiling pot and let it boil for about 5 minutes. Add salt.
- In a small cup, mix the rice flour and few drops of water to make it into a semi-liquid paste. Make sure there are no lumps and add it to the pot. Now you should see the mixture getting slightly thicker which is the consistency you need.
- For the tampering, add mustard seeds, cumin seeds and curry leaves in little oil and once the mustard starts dancing, transfer the tampering into the pot.
- The dish is almost ready now. Once it cools down add 3 tbsp of milk to the mixture for color and enhanced taste.
That is it! Very yummy and easy to make Pindi Miryam is ready to be served with hot rice or even enjoy it as a soup. Let me know if you tried this recipe or if you have heard of this version of the recipe before!