Hi friends!!!!
I am going to give the recipe for a traditional south indian dish called as "Kathirikai/Brinjal Pitlai"
Ingredients:
1. Kathirikai/Brinjal - 5 or 6 small ones
2. Toor Dhal - 1/4 cup
3. Turmeric Powder - 1/2 tsp
4. Tamarind juice - 21/2 cups
5. Salt - As per taste
Pitlai Powder:
1. Chana Dhal - 2 tsp
2. Urad Dhal - 1 tsp
3. Coriander seeds - 1 tablespoon
4. Black pepper - 1/2 tsp
5. Red Chillies - 3 to 4
6. Grated Coconut - 1/2 cup
7. Asafoetida - a pinch
To temper:
1. Gingelly oil - 1 tsp
2. Mustard seeds - 1 tsp
3. Urad Dhal - 1 tsp
4. Curry Leaves - 1 or 2 sprigs
Method:
Pitlai Powder:
Step - 1: Switch on the stove and place a kadai on it.
Step - 2: Add all the ingredients under pitlai powder one by one and dry fry it.
Step - 3: Allow it cool and then transfer it to a mixie jar.
Step - 4: Switch on the mixie and make a coarse powder of the mixture.
Step - 5: Keep it aside till it's need arises.
Pitlai Preparation:
Step - 6: Place a pressure cooker on the stove and switch it on.
Step - 7: Cut the brinjals into medium sized cubes and add to the pressure cooker along with salt and tamarind juice.
Step - 8: Close the lid of the pressure cooker and wait till one whistle comes.
Step - 9: After one whistle, switch off the stove.
Step - 10: Place the hot cooker under running water and cool it immediately.
Step - 11: This will reduce the pressure inside the cooker.
Step - 10: Take a pan and add the cooked brinjal along with the cooked dhal (It will be good if dhal is mashed) and add the pitlai powder.
Step - 11: Place it on the stove and switch it on.
Step - 12: Allow it to boil for 3 to 4 minutes.
Step - 13: Switch off the stove and transfer the contents to a serving bowl.
Step - 14: In a ladle, add the gingelly oil and keep it on the stove for tempering.
Step - 15: When the oil is heated, add mustard seeds and allow it to splutter.
Step - 16: Add urad dhal along with curry leaves and fry till it turns golden yellow.
Step - 17: Switch off the stove and pour the tempering contents into the pitlai.
Hot "Kathirikai/Brinjal Pitlai" is ready to serve.
I am going to give the recipe for a traditional south indian dish called as "Kathirikai/Brinjal Pitlai"
Ingredients:
1. Kathirikai/Brinjal - 5 or 6 small ones
2. Toor Dhal - 1/4 cup
3. Turmeric Powder - 1/2 tsp
4. Tamarind juice - 21/2 cups
5. Salt - As per taste
Pitlai Powder:
1. Chana Dhal - 2 tsp
2. Urad Dhal - 1 tsp
3. Coriander seeds - 1 tablespoon
4. Black pepper - 1/2 tsp
5. Red Chillies - 3 to 4
6. Grated Coconut - 1/2 cup
7. Asafoetida - a pinch
To temper:
1. Gingelly oil - 1 tsp
2. Mustard seeds - 1 tsp
3. Urad Dhal - 1 tsp
4. Curry Leaves - 1 or 2 sprigs
Method:
Pitlai Powder:
Step - 1: Switch on the stove and place a kadai on it.
Step - 2: Add all the ingredients under pitlai powder one by one and dry fry it.
Step - 3: Allow it cool and then transfer it to a mixie jar.
Step - 4: Switch on the mixie and make a coarse powder of the mixture.
Step - 5: Keep it aside till it's need arises.
Pitlai Preparation:
Step - 6: Place a pressure cooker on the stove and switch it on.
Step - 7: Cut the brinjals into medium sized cubes and add to the pressure cooker along with salt and tamarind juice.
Step - 8: Close the lid of the pressure cooker and wait till one whistle comes.
Step - 9: After one whistle, switch off the stove.
Step - 10: Place the hot cooker under running water and cool it immediately.
Step - 11: This will reduce the pressure inside the cooker.
Step - 10: Take a pan and add the cooked brinjal along with the cooked dhal (It will be good if dhal is mashed) and add the pitlai powder.
Step - 11: Place it on the stove and switch it on.
Step - 12: Allow it to boil for 3 to 4 minutes.
Step - 13: Switch off the stove and transfer the contents to a serving bowl.
Step - 14: In a ladle, add the gingelly oil and keep it on the stove for tempering.
Step - 15: When the oil is heated, add mustard seeds and allow it to splutter.
Step - 16: Add urad dhal along with curry leaves and fry till it turns golden yellow.
Step - 17: Switch off the stove and pour the tempering contents into the pitlai.
Hot "Kathirikai/Brinjal Pitlai" is ready to serve.
No comments:
Leave a Comment
Hi!!!
Thank you for visiting my blog. Please give your valuable comments to enhance my blog. Also, please feel free to ask for any recipes and I will provide it.