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.
Author: Akshayakumbham
Course: Side dish
Cuisine: Nellore(Andhra), India
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 4-6
Ingredients:
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
Tempering:
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
Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.
akshayakumbham 