Kathrikai Pitlai is my grandma’s speciality dish.She prepares it with violet Birnjals and adds a handful of cooked Chickpeas too that makes it a great side to go with Rice,Dosai even chapathi too. What is the difference between Sambar and Pitlai you might wonder. Generally dry spice powders like Chilli Powder, Sambar Powder or Coriander Powder are not required in this recipe. All we need is a freshly prepared paste with Coconut and other spices. It is so flavorful. The ultimate combo is Paruppu Sadham + ghee+ Pitlai and Arusi Appalam (Rice Appalam). If you don’t have access to regular Indian Brinjals you can prepare the same recipe with any other varieties be it white, green,chinese eggplant etc. Here in this recipe I used one small Eggplant. It was sufficient for the three of us.
I have also prepared Pitlai by using Sambar Powder along with fresh coconut masala paste. You can check that recipe here. Morekuzhambu and Pitlai are two important items that are prepared during Srardham. The recipe is slightly different from the below one. Shall update it later.
My Notes for making Kathrikai Pitlai :
1.Traditionally Chickpeas (either white or brown) is used when making Pitlai. Since I didn’t have Chickpeas at stock I added half a cup of Lobia. You can also add frozen green peas instead.
2. The same recipe can be prepared with Pumpkin and Bittergourd too instead of Eggplant.
3. Since we are not using any dry spice powders for the recipe make sure to add dried Red Chillies and black pepper corns based on your preferred spice level
4. Make sure the tamarind extract you add is slightly thicker
5. I prefer using Sesame Oil to prepare Pitlai
6. You can also add a teaspoon of Jaggery Powder in the end. It is totally optional.
Other Eggplant/Brinjal Recipes that you could try
Stuffed Brinjal in Instant Pot
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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- Ingredients for Pitlai :
- 1 small eggplant
- 1/2 cup Pressure Cooked Toor Dal
- 1/2 cup Pressure Cooked Lobia You can add Chickpeas instead if you want
- 1 cup Tamarind water
- 1/2 tablespoon Gingely Oil/Sesame Oil
- 1 teaspoon Mustard Seeds
- 10 curry leaves
- 1 teaspoon Turmeric Powder
- 1 teaspoon salt
- Ingredients to make Fresh Coconut Masala
- 1/4 cup Coconut Slices I buy frozen slices. You can use shredded coconut instead
- 2 Dried Red Chillies
- 1/2 teaspoon Black Peppercorns
- 1/2 teaspoon Methi Seeds
- 1 tablespoon Channa Dal
- 1/2 teaspoon Hing
- 1/4 cup Coriander Seeds
- 1/2 teaspoon sesame oil
Ingredients
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- Heat oil in a pan and add Channa Dal. Roast until they are mildly golden brown
- Add methi seeds, pepper corns and dried red chillies. Continue roasting them on a medium flame for few seconds
- Add coriander seeds, hing and wait until the seeds are roasted. A nice aroma wafts through when they are getting roasted
- At this stage add coconut,saute for a minute or two and turn off the heat
- Mix everything together. Once the mixture is cooled down grind it to a paste by adding water
- In the same pan add sesame oil, Mustard seeds
- Once the seeds splutter add curry leaves and chopped Eggplant
- In Medium heat saute the eggplant pieces for 2-3 minutes
- At this stage add 1/4 cup plain water, salt and turmeric powder
- Let the eggplant get cooked for 2-3 minutes in plain water and then add tamarind water to the pan
- After 10 minutes the eggplant pieces would have been completely cooked
- At this stage add coconut paste and let it boil for 2 minutes
- Then add 1/2 cup of pressure cooked toor dal and 1/2 cup of pressure cooked Lobia or Chickpeas based on your preference
- Mix the whole mixture together
- The pitlai will start to thicken. Depending on your preference you can add 1/4 cup water
- Adjust salt. Add a tiny pinch of Jaggery powder if you want at the end. This is optional
- Delicious Kathrikkai Pitlai is ready to be served with Rice or Dosai or Roti