Kathirikai Pitlai(Brinjal Pitlai)

I love Brinjal. Not many people love Brinjal. This is one of the best recipe made using brinjal and this could be one of the favourite reciept for all brinjal lovers in south india. If Baingen Bharta is a famous brinjal recipe in north india, then we can say Brijal Pitlai (Kathirikai Pitlai) is famous brinjal recipe in southindia.

Kathirikai Pitlai/Brinjal Pitlai

Brinjal - 1/4 kg
Thurdhal - 3/4 cup
Hing - a pinch
Tamarind - 1 small lemon size
Salt - To taste

For Grinding:
Oil - 2 teaspoon
Grated Cocunut - 3 tablespoon
Red Chillies - 10
Coriander seeds - 3 tablespoon
Channa dhal - 2 tablespoon
Urdhal - 2 tablespoon

For seasoning:
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
Servings : 5 persons

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



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