Kathirikai Pitlai(Brinjal Pitlai)

Pakarkaai Pitlai (Bitter gourd Pitlai) is a famous kuzhambu in Kerala and some parts of Kanyakumari district. Many of us hate to eat Bitter gourd because of the obvious reason of its bitter taste. But we can also make delicious Pitlai using Brinjal. Brinjal Pitlai (Kathirikkai Pitlai) is also one of the traditional kuzhambu variety. A very tasty kuzhambu with rich flavour of roasted coconut with dal and spices. Mix this delicious Kathirikkai Pitlai (Brinjal Pitlai) with hot steaming rice along with stir-fry veggie and enjoy the dish!

Kathirikai Pitlai(Brinjal Pitlai)
Kathirikai Pitlai(Brinjal Pitlai)

Preparation Time5 mins
Cooking Time30 mins 

Kathirikai Pitlai(Brinjal Pitlai)
Kathirikai Pitlai(Brinjal Pitlai)

Ingredients :

Thur Dal1/2 Cup
Curry LeavesFew
Tamarind1 small Lemon size
Turmeric Powder1/4 Teaspoon
SaltTo Taste

For Grinding:
Grated Coconut1/2 Cup
Red Chillies8
Coriander Seeds2 Tablespoon
Urdal1 Tablespoon
Channa dal1 Tablespoon
Oil1 Tablespoon

For Seasoning:
Oil1 teaspoon
Mustard Seeds1 teaspoon
Curry LeavesFew

Kathirikai Pitlai(Brinjal Pitlai)
Kathirikai Pitlai(Brinjal Pitlai)
  1. Soak the tamarind in water and extract the juice
  2. Pressure cook the thurdal and mash it and keep it aside
  3. Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal and channa dal till the dals turn golden brown color. 
  4. To the pan, add grated coconut and fry till it turns golden red color. Cool this and take it in the mixer. Grind the above ingredients to a fine paste and keep it aside
  5. Pour the oil the in the pan and add cubed Brinjal. Stir- fry the brinjal in high flame for a minute. Then, add water and turmeric powder and allow the brinjal to cook till it is soft
  6. Add tamarind extract and salt and allow it to boil for 5 minutes to get rid off the raw smell of tamarind. 
  7. Finally add the ground paste and mashed dal and when the Brinjal Pitlai starts boiling switch off the flame.
  8. Pour the oil the in the pan and add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and fry for 2 seconds. Add this seasoning to Brinjal pitlai. 
  9. The yummy and tangy Kathirikkai Pitlai (Brinjal Pitlai) is ready to serve with hot rice.
  10. Kathirikai Pitlai(Brinjal Pitlai)
    Kathirikai Pitlai(Brinjal Pitlai)

Post a Comment

I just love your site . Thanks for bringing this site out. It is very easy recipes and it makes you want to try them out..

Thanks a lot!!!

Priya Balan

How is this recipe different from arachu vitta kozhambu? I am thinking what makes this special.

Thanks a bunch for the great blog.

Hi Preethi

Few differences in Pitlai
1.we add more coconut.
2.We also add Urdhal.
3.I add only 50 % of Thurdhal that i use for Araithu vitta sambar.

These two gives different taste and texture.

Maami..wonderful answer! I had this doubt for long time. i am your great fan!

What is the difference between pitlai and rasavangi

Hi Sandhya, for Pitlai, we use urdal also along with channa dal that gives a different taste than rasavangi



{facebook#https://www.facebook.com/subbuskitchen} {twitter#https://twitter.com/subbuskitchen} {google-plus#https://plus.google.com/115341265074992717262} {pinterest#https://uk.pinterest.com/subbalakshmi/} {youtube#https://www.youtube.com/channel/UCla9LAE6rFUfNOT-OftJkQg} {instagram#https://www.instagram.com/subbuskitchen/}

Contact Form


Email *

Message *

Powered by Blogger.
Javascript DisablePlease Enable Javascript To See All Widget