Pitlai

Description

Pitlai is nothing but arachivitta(ground) sambar, mostly popular among the Brahmin community. This thick lentil gravy is prepared with freshly ground spices and vegetables. Mostly pitlai is made with Bitter gourd, brinjal, yams and squash. Here, I've attempted with Elephant foot yam.

Ingredients-1
¼ cup	Red split gram (toor dal)
½ cup	Karunai kizhangu (8 pieces)
3 tbsp	Tamarind juice
¼ tsp	Jaggery
¼ tsp	Salt (or to taste)
2 stks	Coriander leaves
¼ tsp	Turmeric powder

Ingredients-2
2 tsp	Oil
¼ tsp	Mustard
¼ tsp	Asafoetida
6 nos	Curry leaves

Ingredients-3
3 nos	Dry red chili
2 tsp	Coriander seeds
½ tsp	Split black gram (ullundu)
2 tsp	Bengal gram (kadhala paruppu)
¼ tsp	Black pepper corns
¼ tsp	Rice
3 tbsp	Fresh coconut
1 tsp	Oil (for toasting)

Instructions

1. Soak split red gram (toor dal / thuvaram paruppu) in water for about 1/2 hour and pressure cook until soft. Mash well and keep aside.

2. Soak tamarind in little water and squeeze out the pulp and keep aside.

3. Heat a tsp oil and fry all the ingredients from Table-3 except coconut. (Dry red chili, Coriander seeds, Split black gram, Bengal gram, Black peppercorn and rice) Roast them till it releases nice aroma (takes 2 minutes on low flame) and remove. In the same pan, roast the coconut till it turns slightly brown. Let cool completely and grind all of them to a coarse consistency and keep aside.

4. Heat a cup of water, add a pinch of turmeric and boil the Elephant foot yam (Karunai Kizhangu) for about 8 minutes. Drain the water and keep the veggie aside.

5. Take a sauce pan, add a cup of water, tamarind juice, turmeric and jaggery. Bring it to one boil, add the yam pieces, ground spices, salt and cooked toor dal. Cover and cook for about 2 minutes over medium flame.

6. Heat little oil in a pan, splutter mustard and curry leaves. Season with asafoetida and add this to the gravy. Simmer until thick consistency and switch off.

7. Garnish with coriander leaves and serve hot with rice and papad.