Learn how to make a simple & delicious side dish for hot rice – Kathirikai Verkadalai Pitlai recipe with step by step pictures. Kathirikai Pitla is a traditional South Indian curry recipe made using Eggplants and peanuts.
Thick Bottomed Kadai/Pan
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
For Pitlai –
1/2cupPressure Cooked Toor Dal
2tbspThick Tamarind Extract
Salt as needed
Water as needed
For Spice Paste –
5-6Dried Red Chillies
For Tempering –
Few Fresh Curry Leaves
Soak peanuts in enough water for 10-15 mins.
In a pan heat 1 tsp oil. Add urad dal, dried red chillies, fenugreek seeds, coriander seeds, black peppercorns. Fry until golden and fragrant.
Remove from heat and add chopped fresh coconut.
Once cooled down, add poppy seeds and grind everything together into a smooth paste with enough water.
In the same pan add chopped kathirikai/aubergine along with soaked peanuts in enough water. Cook covered on medium heat for about 10-12 mins.
Kathirikai & peanuts should be tender now. If not, add some more water and cook for another 5-7 mins.
Now add thick tamarind extract. Cook for a couple of minutes.
Add pressure cooked toor dal and water if needed. Mix well.
The curry should be thick now. Add the prepared spice paste.
Add enough water according to the thickness preferred. Also add salt as needed.
Let the pitlai boil on low flame until it is frothy and fragrant. Meanwhile, prepare tempering by add mustard seeds & asafoetida along with fresh curry leaves in hot oil. Pour it over the pitai.
Serve hot with rice and ghee, along with any vegetable side dishes and papad.
Kathirikai Verkadalai Pitlai | Kathirikai Pitla https://cookingfromheart.com/kathirikai-verkadalai-pitlai/ October 5, 2020