To start making Andhra style Pindi Miiyam recipe, wash and pressure cook the potato dal till 3 whistles, mash and keep aside.
Heat oil in a pan and roast all the ingredients mentioned in the spice paste table and grind it into a smooth paste using a mixer grinder with little water and keep it aside.
Soak lemon-sized tamarind in half a cup of warm water, squeeze and extract the pulp and set aside.
In the same pot add all the vegetables, 2 cups of water, prepared spice paste, salt and cook until the vegetables are cooked.
Now, add tamarind extract and cook until the raw smell of tamarind disappears.
Add cooked and pounded dal, mix well and cook for 5 minutes.
Now, heat the oil in a tadpole pan and prepare the tadpoles. Add mustard seeds, cumin, red chillies and curry leaves and let it splash with aroma.
Add the prepared tadpoles to the boiling Andhra style Pindi Miiyam recipe and cook for another 2 minutes and then turn off the heat.
Serve Andhra style Pindi Miiyam recipe with rice, Andhra Style Kakarakaya Vepudu Recipe, Pineapple Rasam Recipe and Grilled Papada Weekday lunch or dinner.
