BM #117 Week 2 Day 2 - 

Pindimiriyam is a dish from Andhra Pradesh, India. It is almost similar to Palapindimiriyam except that this version doesn't have milk. I understand that each region has a different version of this dish. 

Here Sorrakaya is Lauki/Bottle gourd; Pindi = Powder ;  miriyam = Peppers (Meaning - Sorrakaya prepared with spice powder and pepper).

This comes from my maternal grandmother's kitchen. Typically her recipes have both tamilian as well as kannadiga influences. 

I have very pleasant memories attached to this curry. Even today at 96 years, my grandma loves this curry.

I had prepared this curry as part of the Lauki thali posted last month.

Recipe Source amma
Ingredients - 

Sorrakaya/Bottle Gourd/Lauki peeled and cubed 3-4 cups
Turmeric 1/4 tsp
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 lauki 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 lauki and sprinkle the turmeric. Mix well and add the ground paste, salt and sugar.

Let the mixture cook for a couple of minutes. Adjust the flavors if needed.

Remove from heat and serve it warm either with roti or as part of a meal.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117

Preparation Time 25 minutes
Serves 5-6
Posted by Harini R on Sunday, October 11, 2020


  1. Radha Says:
  2. We call this type as poricha kootu and this style is my favorite one. Looks great.

  3. Wow 96 ! Such a blessing that you have a grand ma who is 96 and who enjoys this curry . It surely makes it very very special .
    Lauki is one of the veggies that is made regularly and a new recipe for it is more than welcome .

  4. Rafeeda AR Says:
  5. It is always so nice to make dishes that our grandmothers used to make, it is kind of disappearing with all fusion cooking. May the Almighty bless her with good health and long life... The dish looks so good, especially lauki looking so creamy...

  6. FOODIE Says:
  7. Good to see this recipe Harini, I remember my grand ma used to make it often. Been years I have had it again. Your dish looks so good and perfectly done.

  8. Srividhya Says:
  9. Family family recipes are always great and glad you are documenting them here. This sounds like a super yummy curry with lauki.

  10. Suma Gandlur Says:
  11. Such a classic dish. Pindi miriyam happens to be my favorite as well and we mostly use snake gourd.

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