Kathirikka Pitla

Kathirikka Pitla is a very traditional gravy made in Tamil homes. Presenting to you an awesome gravy for rice which does not even need a side dish.



Ingredients

Kathirikka/Eggplant 1 big (about 2 cups chopped)
Toor Dal 1/2 cup
Karuvadam 1 cup (optional)
Mustard 1/2 tsp
Curry Leaf few
Hing a little
Tamarind paste 1/2 tsp
Turmeric 1/2 tsp

Oil and salt to taste

To roast and grind

Coriander Seeds 1.5 tsp
Channa Dal 1 tsp
Whole pealed Urad Dal 1 tsp
Red Chilli 3 (more for spicier pitla)
Coconut 1/2 cup



Method of Preparation

1. Preferably in a non stick pan, dry roast the coconut. When it starts to change colour, add the coriander seeds, channa dal, urad dal and red chillies. Roast till the coconut is reddish in colour and the other ingredients are also roasted. Cool and grind into a smooth paste adding 1/2 cup of water.

2. In another pan, heat some oil. Add mustard seeds. When it sputters, add curry leaves and karuvadam (if using). Fry for a minute or 2.

3. Add chopped eggplant. Saute for 2-3 more minutes till the eggplant starts to wilt.

4. Add a couple of cups of water and tamarind paste. Cook till the eggplant is well cooked. Most of the water will be absorbed by now.

5. In the meanwhile pressure cook the toor dal with a couple of cups of water till it is nice and mushy. Whisk it and make a smooth liquid.

6. Add the paste, salt, turmeric powder and dal. Add more water (I added 2 more cups, check before adding). Bring to a boil and simmer till everything comes together.

Note :

1. If you feel the gravy needs more spice, you can optionally add some sambar powder.

2. Karuvadam is not a standard ingredient. I have a lot of it in stock and my MIL suggested it will taste good in Pitla. So I tried and really liked it.

3. My MIL adds Cooked Channa (chickpeas) to pitla. My mom does not. I have tried it and it does taste good.

Linking this to EP Herbs and Spices - Curry Leaf and Red Chilli Event by Julie hosted by Poonam