Brinjal - 1/4 kg
Thurdhal - 3/4 cup
Hing - a pinch
Tamarind - 1 small lemon size
Salt - To taste
Oil - 2 teaspoon
Grated Cocunut - 3 tablespoon
Red Chillies - 10
Coriander seeds - 3 tablespoon
Channa dhal - 2 tablespoon
Urdhal - 2 tablespoon
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Curryleaves - Few
- Cook the dhal in pressure cooker till soft and smash the dhal.
- Soak the tamarind in water and extract the juice
- Chop the brinjal into bigger pieces
- Pour the oil in the pan and add red chillies, urdhal, channa dhal, a pinch of Hing and coriander seeds and fry until the dhal changes its color to light brown.
- Now add the grated cocunut and fry until it becomes light brown in color
Grind these to a fine paste in a mixer and keep it aside
- In the pan, pour the remaining oil and add the mustard seeds when the oil is hot. When the mustard seeds begins to sputter, add the curry leaves and chopped brinjal and fry for some seconds
- Add the tamarind extract and salt and let the mixture boils for some time
- Finally add the smashed dhal and ground paste to the mixture and when it starts to boil, switch off the flame.
- Now Kathirikai Pitlai is ready for serve with plain rice