Pala Pindi Miriyam is essentially a dish from Rayalaseema region of Andhra Pradesh, India. But I understand each region has a different version of preparing this. As mentioned in the previous post, this also comes from my maternal grandmother's kitchen. Typically her recipes have both tamilian as well as kannadiga influences. 


Pala = Pertaining to milk ; Pindi = Powder ;  miriyam = Peppers (Meaning - Spiced with milk, spice powder and pepper) The same recipe can be made using any of the watery vegetables like Bottle Gourd, Ridge Gourd, Snake Gourd etc. I have chosen to make this with Chayote squash also known as Chow Chow or Seema vankaya.


I have very pleasant memories attached to this curry. My mom makes this very often and falls in the 'out-of-the-ordinary' varieties. Even today this curry happens to be one of my Grandma's favorites. I was very happy when this curry was accepted by my little family here. 


Chow Chow Pala Pindi Miriyam


Ingredients -


Chow Chow / Chayote Squash / Seema Vankaya peeled, cored and cubed 3-4 cups
Turmeric 1/4 tsp
Milk 1/2 cup
Salt as per taste
Sugar 1 tsp
Seasoning(Oil 2 tsp, Mustard seeds 1 tsp, Jeera 1/2 tsp, Red chillies 1-2, Curry leaves torn a few)
To Dry Roast and Grind -
Urad Dal 2 Tbsp
Peppercorns 7-8 (or more if desired)
Rice (Uncooked) 2 tsp
Coconut grated (fresh or frozen) 1/2 cup
Red Chillies 2 (or more if preferred)


Method Of Preparation  -


Boil the chayote squash/chow chow either on the stove top or in the microwave and set aside.


Meanwhile dry roast and grind the ingredients listed under 'to dry roast and grind' adding water as needed and keep it ready.


In a heated sauce pan, add oil , jeera, mustard seeds and red chillies in that order and after the mustard seeds start to splutter add the torn curry leaves.


Add the boiled chow chow and sprinkle the turmeric. Mix well and add the ground paste, salt and sugar.


Let the mixture cook for a couple of minutes and add milk to adjust the consistency. 


Let the milk boil well in the curry (for less than 3-4 min). Check the taste if required and balance the flavors. [Needless to say tasting was never done in my grandma's kitchen :)]


Chow Chow Pala Pindi Miriyam


Remove from fire and garnish with chopped coriander leaves.


Serve hot with Roti/Rice and enjoy!


Check out the Blogging Marathoners doing BM#5 along with me 


Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:PJ, Vaishali, Suma
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Preparation Time 25 min 
Serves 4 Adults
Posted by Harini on Tuesday, May 24, 2011

19 comments

  1. Suma Gandlur Says:
  2. Same pinch. I was thinking whether to go with this one for this marathon. :) I was surprised to hear from my MIL about this dish since the kosta side pindi miriyam we are used to is entirely a different version. This is one of those kinds with the same name but two different dihses.

     
  3. Great looking and tasty Pala Pindi mariyam. Great recipe.

    Deepa
    Hamaree Rasoi

     
  4. Aarthi Says:
  5. lovely dish

     
  6. Usha Says:
  7. I never cooked with chow chow and never heard of it until few months ago. Next time I do my Indian groceries, will pick up some chow chow.. Curious to taste it! Curry looks delicious !

     
  8. Divya.M Says:
  9. i love chow chow....even im going to post a recipe tomorrow... this is really nice and pics r fantastic....book marked...

     
  10. kaveri Says:
  11. A very flavorful curry...I'm always looking for curries without onions and garlic...bookmarking this

     
  12. yummy combination delicious

     
  13. Yum, love the recipe, I have never cooked with chow chow, but I am sure I can use some other veggie and use this recipe, bookmarking :)

     
  14. Jayashree Says:
  15. The addition of milk in a curry is something quite new to me.

     
  16. jayasree Says:
  17. I am learning something new from your curry series. I usually make a kootu with chow-chow. Should try this some time.

     
  18. Priya Says:
  19. Delicious curry, love chow chow as anything,thanks for sharing this wonderful curry,willt ry out soon..

     
  20. Ms.Chitchat Says:
  21. This version of chow chow is similar to my preparation, love to have this with hot rotis.

     
  22. divya Says:
  23. wow..that looks amazing and tempting...yum yum

     
  24. Sobha Shyam Says:
  25. looks delicious..liked the recipe a lot :)

     
  26. Srivalli Says:
  27. Looks so creamy Harini..

     
  28. Pavani Says:
  29. We call chow chow--Bangalore vankaya, I've no clue why.. Pindi miriyam has been onmy to-make list for a while and Valli made it last week and now its you. I have to make this soon.. Curry looks delicious and lovely pictures.

     
  30. Apu Says:
  31. Looks yummy - love chow chow!

     
  32. Looks so delicious..

     
  33. Mom Chef Says:
  34. Lovely dish Harini - we makes this exactly the same way and call it Paal Kootu (and incidentally loved my grandmom's version) .. We also make it with chayote squash.

     
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