A close cousin to the Poricha Kootu, however, has a distinct flavour of its own. What’s unique in this is the tempering for the Pitlai. Watch this recipe and you will know why. Recipe text in English below.
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Ingredients: Paste:
* Red chillies – 2 nos
* Black pepper – 2 tsp
* Whole urad dhal – 2 tsp
* Grated coconut – 2 tbsp
Ingredients: Pitlai
* Toor dhal – 100 gms (boiled with turmeric)
* Assorted vegetables cut – 300 gms (raw bananas, eggplants, broad beans)
* Sambar powder – 1 tsp
* Salt
* Water
Ingredients: Tempering
* Mustard seeds – 1 tsp
* Black pepper – 1 tsp
* Urad dhal – 1 tsp
* Asafoetida – 1 tsp
* Cashewnuts – 1 tbsp
* Curry leaves – 2 sprigs
* Tamarind – small gooseberry size
Method:
1. Pressure cook toor dhal with turmeric and set aside
2. In another vessel, add the vegetables, water, sambar powder & salt and par boil.
3. Heat ghee in a wok and add items mentioned under ‘paste’ except coconut and slow cook till lentil turns brown. Switch off the stove and add the grated coconut. The coconut need not brown.
4. Set this aside to cool and grind to a coarse paste.
5. Add cooked lentils to the boiled vegetables and allow to boil.
6. Add the tamarind as it is (no need to extract juice).
7. To the boiling vegetable & lentil mixture, add the ground paste. Mix well.
8. Check for salt.
9. In a separate wok, heat ghee and temper with ingredients mentioned under ‘tempering’ and pour over the pitlai.
10. Serve hot with rice, idly, dosai
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