Pakarkaai Pitlai (Bitter gourd Pitlai) is a famous kuzhambu in Kerala and some parts of Kanyakumari district. Many of us hate to eat Bitter gourd because of the obvious reason of its bitter taste. But we can also make delicious Pitlai using Brinjal. Brinjal Pitlai (Kathirikkai Pitlai) is also one of the traditional kuzhambu variety. A very tasty kuzhambu with rich flavour of roasted coconut with dal and spices. Mix this delicious Kathirikkai Pitlai (Brinjal Pitlai) with hot steaming rice along with stir-fry veggie and enjoy the dish!
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| Kathirikai Pitlai(Brinjal Pitlai) |
| Servings | 4 |
| Preparation Time | 5 mins |
| Cooking Time | 30 mins |
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| Kathirikai Pitlai(Brinjal Pitlai) |
Ingredients :
| Brinjal | 4-5 |
| Thur Dal | 1/2 Cup |
| Curry Leaves | Few |
| Tamarind | 1 small Lemon size |
| Turmeric Powder | 1/4 Teaspoon |
| Salt | To Taste |
For Grinding:
| Grated Coconut | 1/2 Cup |
| Red Chillies | 8 |
| Coriander Seeds | 2 Tablespoon |
| Urdal | 1 Tablespoon |
| Channa dal | 1 Tablespoon |
| Oil | 1 Tablespoon |
For Seasoning:
| Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | Few |
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| Kathirikai Pitlai(Brinjal Pitlai) |
Method:
- Soak the tamarind in water and extract the juice
- Pressure cook the thurdal and mash it and keep it aside
- Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal and channa dal till the dals turn golden brown color.
- To the pan, add grated coconut and fry till it turns golden red color. Cool this and take it in the mixer. Grind the above ingredients to a fine paste and keep it aside
- Pour the oil the in the pan and add cubed Brinjal. Stir- fry the brinjal in high flame for a minute. Then, add water and turmeric powder and allow the brinjal to cook till it is soft
- Add tamarind extract and salt and allow it to boil for 5 minutes to get rid off the raw smell of tamarind.
- Finally add the ground paste and mashed dal and when the Brinjal Pitlai starts boiling switch off the flame.
- Pour the oil the in the pan and add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and fry for 2 seconds. Add this seasoning to Brinjal pitlai.
- The yummy and tangy Kathirikkai Pitlai (Brinjal Pitlai) is ready to serve with hot rice.
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| Kathirikai Pitlai(Brinjal Pitlai) |