January 09, 2012

Pindi Miriyam

Ingredients:
Red Pumpkin - 250 gms
Green Chillies - 6
Pepper - 1 tsp
Cumin seeds - 1 tsp
Channa dal -  2 tbsp
Salt to taste
Ginger -  small piece
Fresh coconut - small piece
Coriander seeds - 1 tsp
Asafoetida- a pinch
Rice - 2 tsp
Dry red chilli - 2
Turmeric - 1/4 tsp
Curry leaves
Oil - 1 tbsp
Mustard & Cumin seeds - 1/2 tsp


Method:

  • Soak channa dal for one hour and grind dal to make fine batter.
  • Dry roast coriander seeds, pepper, cumin seeds, asafoetida, rice. Cool and grind along with grated coconut, ginger to make fine paste.
  • Peel, de-seed and chop pumpkin into small pieces and bring it to boil. Add sliced green chillies, salt and turmeric.
  • Add spices and cook for few minutes.
  • Then add channa dal batter (thin), cook till raw smell of dal leaves.
  • Lastly heat the oil in a pan, fry cumin, mustard, red chillies and curry leaves for one minute.
  • Pour this on curry.
  • Garnish with coriander leaves.
  • Serve hot with rice.

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