Pindi Miriyam

This recipe comes from my Mother in law's kitchen. My sister in law is presently visiting us and I prepared it following her instructions. Pindi miriyam, a simple and delicious side dish from Andhra can be eaten with rice or rice and plain dal. Snake gourd in this recipe can be replaced with bottle gourd or chayote. The spicy powder and the milk form a creamy, tastier base for the vegetable used in this dish.

Ingredients:

Snake gourd, fine chopped - 1/2 cup

Milk - 1 cup

Urad dal - 1 Tbsp

Peppercorns - 1/2 tsp

Cumin seeds - 1/2 tsp

Red chillie - 1

Coconut grated (Fresh or dry) - 1/4 cup

Rice - 1 tbsp

Oil - 1 tsp

Salt - Accordingly

For Tadka:

Oil - 1-2 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - A few

Method:

Cook the snake gourd pieces with water. Drain the water and collect the cooked snake gourd in a bowl. Add salt to it.

Heat the oil in a small pan and fry peppercorns, cuminseeds, uraddal, rice, coconut and red chillie till the urad dal turn red. Let it cool and then grind it into a fine powder. Add this powder to the snake gourd pieces.

Do the tadka. Heat oil in a small pan and add mustard seeds, cumin seeds and a few curry leaves. When the mustard seeds start to splutter, remove and add the tadka mixture to the snake gourd pieces.

Heat and cool the milk.

When the snake gourd mixture cools down, add the milk and stir.

Serve with rice.

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