Its always a pleasure to try and taste different dishes from other blogger buddies spaces na, this time for
blog hop wednesdays i was paired with Sreevalli of
Ammaji Recipes, she shares many Andhra specials with beautiful clicks and very interesting dishes..While going through her space, i got hooked to this easy breezy delicious dal based gravy prepared with potatoes, as we love potatoes in anything i didnt even thinked twice to try out this flavourful gravy from her space...This pindi miriyam tastes super delicious,quite easy to prepare and went awesome as side dish for both rice and rotis..Thanks to Sreevalli for sharing this typical Nellore dish which she got from her MIL..This gravy goes for toor dal and potato with a special masala paste prepared with usual spices apart from it this gravy doesnt need onions,tomatoes or garlic..
1cup Toordal
1cup Potato (diced)
Salt
1tsp Mustard seeds
1/2tsp Cumin seeds
2nos Red chillies
Asafoetida powder
Oil
To dry roast & grind:2tbsp Rice
1/4cup Coconut powder
1tsp Peppercorns
1tbsp Channa dal
1tbsp Urad dal
1tbsp Coriander seeds
1tsp Cumin seeds
2nos Red chillies
Pressure cook both toor dal and potatoes with enough water and keep aside, meanwhile dry roast and grind all the spices except the coconut powder given under the list 'to dry roast and grind',finally add the coconut powder and grind as paste..
Add this spice paste to the already cooked dal potato mixture,cook them in low flame, heat oil in a pan, add the mustard seeds,cumin seeds,red chillies and asafoetida powder, fry until they turns brown,add this tempered spices to the pindi miriyam and serve hot with rice or rotis..
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