To start preparing the recipe by Pindi Miriyam in Andhra style, wash and pressure cook the toor from 3 whistles, crush and keep me aside.
Heat the oil in a pan and roast all the ingredients mentioned in the spice paste table and grind it to a smooth paste using a grinder by adding little water and keep aside.
Dip the tamarind of lemon size in half a cup of hot water, squeeze and extract the pulp and keep aside.
In the same pan, add all the vegetables, 2 cups of water, a prepared spice paste, salt and boil the mixture until the vegetables are cooked.
Now, add the tamarind extract and cook until the raw smell of the tamarind disappears.
Add from the cooked and crushed, mix well and let it simmer for 5 minutes.
Now, prepare a tadka by heating the oil in a small Tadka pan. Add the mustard seeds, the cumin, the red chilli pepper and the curry leaves, let it splash.
Add this Tadka prepared to the recipe by Pindi Miriyam in a boil andhra style, cook over low heat for another 2 minutes and turn off the flame.
Serve the Pindi Miriyam recipe in Andhra style together with steam rice, the Kakarakaya VepuDu recipe in Andhra style
