This is a famous recipe of Meenakshi Ammal in “Samithu Par” book. Im always intrigued by the depth of knowledge in cooking by Meenakshi Ammal. I have all of her 3 books when I got newly married. This Sampangi Pitlai is also from her book. I just followed the recipe word to word and presented her in this recipe.
I learnt the recipes of Pavakkai (Bittergourd) Pitlai and Binjal pitlai from my MIL. We can make Pitlai consistency either thin or thick. Generally Binjal Pitai is made thick to serve as an accompaniment. But Bittergourd Pitlai is made like sambar so that we can mix with hot steaming rice just like sambar. Both in pavakkai Pitlai or Binjal Pitlai, there is only one vegetable. But the main difference I see here in Sampangi Pitlai is a mix of 5 different veggies.
Not sure why the name of this recipe is “Sampangi Pitlai” . I guess sampangi means, mixed veggies. Here, in this Pitlai recipe, we are going to use 5 veggies. As Meenakshi mami specified in her book, I used Drumstick, Avarakkai (Flat beans), Snake Gourd (Pudalangai), Potato, Brinjal. Also mami mentioned in the book that Drumstick is mandatory veggie for this Pitlai.
Also, generally, for Pitlai, my MIL would grind Coriander seeds, urad dal, chana dal, pepper, red chili and few fenugreek seeds. But here, its only urad dal, pepper and red chili. My kids love this Sampangi Pitali so much and they are asking me to make it more often. Try this recipe and share your comments!
Video Making of Sampangi Pitlai | Mixed Vegetable Pitlai
Other Traditional Kuzhambu / Sambar you can try:
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