Pindi Miriyam is a technique that uses raw rice (hence, the pindi in the name) and pepper (miriyam) as the base for the curry gravy. I love this version of the pindi miriyam because it includes a whole lot of vegetables and lentils in a delectable pepper-based gravy that is spicy but not hot.
It is also a great way to include a lot of vegetables and lentils in your meal is a tasty way. You can use many vegetables to make Pindi Miriyam. I used potato, raw banana, gawar or string beans, and baby brinjals. You could also add flat beans and french beans. You could also make pindi miriyam with just one vegetable like raw banana or potato. Make it anyway, it is still yummy. 🙂
- Aratikaya or Raw Banana – 1
- Potato – 1 Medium
- String Beans or Gawar – 100 gms
- Baby Brinjals – 3
- Kandi Pappu, Tuvar Dal or Pigeon Pea – 1/2 Cup
- Raw Rice – 1 tsp
- Miriyam or Pepper Corns – 6
- Dhaniya or Coriander Seeds – 2 tsp
- Minapappu, Udad Dal or Husked Black Gram – 1 tsp
- Red Chillies – 3
- Mustard Seeds – 1 tsp
- Turmeric – 1/8 tsp
- Thick Tamarind Paste – 2 tsp
- Oil – 5 tsp
- Curry Leaves – A Few
- Salt to Taste
- Soak the kandi pappu in 1 cup water for 30 mins.
- Pressure cook the kandi pappu for 3 whistles or till it is completely mashed.
- Peel and chop the raw banana and the potato into 1/2″ cubes.
- Chop the ends of the string beans and cut into 1″ pieces.
- Cut the brinjal into quarters.
- Mix all vegetables together and add about 1.5 cups water.
- Pressure cook for 1 whistle or till the vegetables are parboiled.
To Make the Masala
- In a wok or kadhai, heat about 2 tsp oil.
- Add udad dal and stir fry till light brown.
- Add raw rice and stir fry for 2 minutes.
- Add pepper corns and 2 split red chillies, and stir fry for 1 minute.
- Add coriander seeds and stir fry for 2 minutes.
- Set aside the spice mix to cool.
- Grind the spice mix to a fine paste with about 1/4 cup water.
To Make the Pindi Miriyam
- In a wok or kadhai, heat the remaining oil.
- Add mustard seeds and wait till they splutter.
- Add the split red chilly and curry leaves.
- Stir fry for a minute.
- Add the tamarind paste, turmeric, ground masala, and 1/4 cup water.
- Bring to a boil.
- Add the mashed dal and boil for 2 minutes.
- Add the parboiled vegetables and salt.
- Mix well.
- Over medium heat, cook covered for about 7 minutes.
- Serve hot with rice or rotis.
- I drain the water from the parboiled vegetables and use this water whenever the recipe calls for water.
- The gravy should be thick but pourable, so you could add a little more water, if required.
- You can also make pindi miryam with just one vegetable. For aratikya pindi miriyam, use 3 raw bananas. For bangala dumpa pindi miriyam, use 3 large potatoes.