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.
Comments
14 responses to “Pitlai”
awesome recipe..i tried it with a slight modification,i used bitter gourd instead(soaked and drained with salted water for an hour)..
i rate this website a ten on ten for authentic and traditional recipes.. kudos!!
Hello Mullai akka
This recipe came out very well… Can i follow the same recipe with ‘Seppankilangu’ instead of karunai kilangu..
Thanks
Radha
Radha, Its ok to use but see that you cook it the right way before adding to the gravy. They tend to become mushy if over cooked and will melt in your kuzhambu. Good luck and thanks.
Hey..nice recipe.. Try adding ground nuts and some beans… it would be great…. This is bala.. am a student in US.. I come to your site everyday to check out if I can cook something special.. this is the first time I am leaving a comment !
It’s because of your recipes that I wanted to try something new everytime I cook. Everything tastes delicious. Thanks a lot for your personal touch and effort, Mullai.
Regards,
Ramya
hi mullai,
tried this on pongal with vegs it came out well. everybody in my home liked it. thanku so much. keep on posting many recipes likethis. helpful to all who is fond of cooking
hi mullai,
thanx 4 ur immediate reply. so nice of u. gonna try this on pongal. last week only i found ur site. im sooooo much impressed by ur way of presentation. good job. ur effort must be appreciated. happy pongal. take care
abi
hi,tried ths today n cameout good.let me also tell u,i have tried many of ur posted recipes n everythng have comeout well.now i’m more interested in cooking all becoz of ths good n addictive cooking site of urs…appreciate ur good work.
Hello Esha,
Cooking is all fun and rewarding when you show interest and thats what is happening. Enjoy!!
Thanks,
Mullai.
Hi Mullai..
I take up the lead in posting comments for this particular recipe.Was wondering what to prepare today and finally decided to give a try to ur recent post.Just prepared for night dinner…Tasted very good!!!!awesome & a very delicious recipe!!!!!I had added brinjals instead of yam…
Cheers
Radha Arvindh
Hi radha
that was a good tip using brinjals, my mum makes it with pavakkai i hate that, was wondering about yam too. good that you used brinjal iam going to try this.
Hi sudha..
Mullai mam had already listed the various veggies that can be used for this recipe and i finally landed up using brinjals..It turned out very delicious..U too try out and u will get to know..
Cheers
Radha Arvindh
Hi Mullai,
You are wonderful!!. Everyday I visit your site to see whats new added. It is really wondeful site, I recommended to my office colleagues(Americans), Everyone loves it.
The method of posting with photos for each steps is gorgeous.I have never seen this kind of display in any other sites.
Keep it up..
Can you do me a favour? I am planning to make Rava Laddoo for
Diwali. Can you post it? Please..
Thanks
Priya
hey mullai
ur recipe looks great and i ll surely give a try
and let u know the result n i tried ur cookies and came out well thanks