Potato 🥔 Pindimirium(Traditional Recipe)
I’m Extremely thankful for the opportunity to participate in the famous Tarladalal recipe contest@Instagram and exhilarated to win the prize. My Heartfelt thanks to all the food lovers for liking the recipe and supporting me in this competition. This win is a great encouragement for budding food bloggers like me. I Thank my family, friends, each and everyone who made this attempt possible for me.
Potato pindimirium is Nellore district’s(Andhra Pradesh, India) delicacy and is in the verge of extinction. So I take this opportunity to popularise this dish.
Course: Side dish
Cuisine: Nellore(Andhra), India
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Potatoes: 2 numbers
Yellow gram/moong dal: 3/4 th cup
Salt: As required
Turmeric: Generous pinch
Tamarind: Small lemon sized
For ground paste:
Toor dal: 1 1/2 tbsp
Chana dal: Half tbsp
Whole black peppercorns: 1 tsp
Red chilli: 1 number
Raw rice(Sona masoori): 1 tsp
Coriander seeds: 1 tsp
Cumin seeds: 1 tsp
Grated coconut: 1 tbsp
Ghee: Few drops for roasting
Ghee: 1 tbsp
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Curry leaves: A sprig
Asafoetida: A pinch
Red chillies: 2 numbers
Roasted papads: for garnishing
Method of preparation:
🥔Take two potatoes, rinse well with water. Peel the skin and chop into bite size pieces. Immerse them in water till we use.
🥔Heat kadai and roast the ingredients mentioned in ground paste with little ghee. Allow to completely cool down.
🥔Meanwhile take three fourth cup of yellow gram/moong dal and rinse well with water and add four cups of water. Add a pinch of turmeric and allow to cook on low to medium flame.
🥔Now grind the roasted ingredients in a mixer grinder into powder first and add water to make into thin paste.
🥔Add this paste to the cooked potatoes and yellow gram mixture. Also add tamarind extract and required amount of salt too. Boil furthermore for two more minutes.
🥔Switch off the flame.
🥔Heat Kadai and pour ghee for tempering. Put mustard seeds and cumin seeds. When mustard splutter add a pinch of asafoetida, curry leaves and red chillies. Switch off the flame and pour the tempering onto the prePared potato 🥔 pindimirium.
🥔Serve potato pindimirium as a Side dish to hot steamed rice along with any other accompaniment. Here I served potato pindimirium with ivy gourd curry with fenugreek seeds powder(Dondakaya menthi karam), steamed rice n fire roasted papads. I’ve used roasted papads as a garnish too.
I’ve posted easy potato pindimirium in my earlier recipes, but I’ve used homemade Rasam powder instead of ground paste to prepare the recipe.
Urla Gadda(Potato) Pindimirium
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