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Home » Recipes » Kuzhambu

Kathirikai Pitlai(Brinjal Pitlai)

Last Updated On: Sep 13, 2020 by Sowmya Venkatachalam

Kathirikai Pitlai Recipe | Brinjal Pitlai Recipe
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Pakarkaai Pitlai (Bitter gourd Pitlai) is one of the traditional Kuzhambu in Tamil Kitchen. Some of us don't like 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!

Table of Contents

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      • You may also want to try other Traditional Recipes:
    • Recipe Card:
  • Kathirikai Pitlai Recipe | Brinjal Pitlai Recipe
        • Equipments Needed
    • Ingredients
      • For Grinding
      • For Tempering
    • Instructions 
      • Cooking Chickpeas
      • Cooking Toor Dal
      • Preparing Tamarind Juice
      • Preparing Grinding Ingredients
      • Grinding Process
      • Tempering Process
      • Making Pitlai
      • Serving Time
    • Video
    • Notes
    • Nutritional Info
    • Instructions with Step by Step Pictures:
      • COOKING CHICKPEAS
      • COOKING TOOR DAL
      • PREPARING TAMARIND JUICE
      • PREPARING GRINDING INGREDIENTS
      • GRINDING PROCESS
      • TEMPERING PROCESS
      • MAKING PITLAI
      • SERVING TIME

You may also want to try other Traditional Recipes:

  1. Puliyodarai
  2. Puli Milagai
  3. Kathirikai Rasavangi
  4. Vatha Kuzhambu
  5. Vendhaya Kuzhambu

Recipe Card:

Kathirikai Pitlai Recipe | Brinjal Pitlai Recipe
Pin Recipe

Kathirikai Pitlai Recipe | Brinjal Pitlai Recipe

Course: Kootu Varieties, Kuzhambu
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
  • Heavy Bottomed Pan
  • Mixer Grinder
  • Sauce Pan
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 4 people
Calories: 96kcal
Author: Sowmya Venkatachalam
Kathirikai Pitlai, a traditional recipe in Tamil Brahmin kitchen. Its a thick gravy made with Brinjal cooked in tangy tamarind juice along with freshly ground coconut and spices. Kathirikai Pitlai is usually served as a mix with hot steaming rice. We can make the pitlai thick and serve as a kootu too
Print Recipe

Ingredients

  • 1 Lemon Size Tamarind or 2 tablespoon Tamarind Paste
  • 250 gms Brinjal Cleaned and Cubed
  • 1 Pinch Turmeric Powder
  • 1½ teaspoon Salt Adjust As Needed
  • ½ Cup Toor Dal 1 Cup - 250ml
  • 2 tablespoon Chickpeas

For Grinding

  • 2 tablespoon Oil
  • 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 2 teaspoon Urad Dal
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Peppercorns
  • ¼ teaspoon Fenugreek seeds
  • 2 tablespoon Grated Coconut
  • Few Curry Leaves
  • 1 Pinch Asafoetida (Asafetida / Hing)

For Tempering

  • 1 tablespoon Oil
  • 1 teaspoon Mustard Seeds
  • Few Curry Leaves

Instructions 

Cooking Chickpeas

  • Soak Chickpeas in water overnight. Next morning, take chickpeas in a vessel, add water and pressure cook for 4 whistles

Cooking Toor Dal

  • Take Toor dal in a vessel. Add turmeric powder and water. Pressure cook for 4 whistles
  • Once the toor dal is cooked, mash it well and set aside

Preparing Tamarind Juice

  • Soak tamarind in warm water for 10 mins. Extract the juice and set the tamarind juice aside

Preparing Grinding Ingredients

  • Heat 1 tablespoon of oil. Add chana dal dal, urad dal, coriander seeds, peppercorns, red chili, fenugreek seeds and fry till the dal turns light brown. Take these fried ingredients aside
  • In the same pan, add 1 tablespoon of oil. When the oil is hot, add grated coconut, curry leaves and hing. Fry the coconut till it turns light golden color. Keep stirring to prevent coconut getting burnt.

Grinding Process

  • Take the fried ingredients along with fried coconut in a mixer jar and grind it to a coarse paste

Tempering Process

  • Heat 1 tablespoon of oil. Add mustard seeds and allow it to sputter. Then add curry leaves and give a mix

Making Pitlai

  • Add cubed brinjal to the pan. Also add a pinch of turmeric powder and stir-fry the brinjal for couple of minutes
  • Next, add tamarind juice to the pan. Add salt and allow the tamarind juice to boil for 5 mins in high flame to get rid off raw smell of tamarind
  • Add cooked chickpeas to the pan and give a mix. Next add ground coconut-spice paste to the tamarind mixture
  • Stir well to avoid any lumps. Add mashed dal to the pitlai and give a good stir. Add 1 to 1.5 cups of water to adjust the consistency.
  • Allow the pitlai to boil for 5 mins and then switch off the flame

Serving Time

  • Serve the delicious Kathirikai Pitlai with hot steaming rice and relish this yummy kuzhambu!

Video

Notes

We can add less water and serve this pitlai as a kootu (side dish) for Sambar/rasam 

Nutritional Info

Nutrition Facts
Kathirikai Pitlai Recipe | Brinjal Pitlai Recipe
Amount Per Serving (1 Cup)
Calories 96 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 8g3%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:

COOKING CHICKPEAS

  • Soak Chickpeas in water overnight. Next morning, take chickpeas in a vessel, add water and pressure cook for 4 whistles

COOKING TOOR DAL

  • Take Toor dal in a vessel. Add turmeric powder and water. Pressure cook for 4 whistles

  • Once the toor dal is cooked, mash it well and set aside

PREPARING TAMARIND JUICE

  • Soak tamarind in warm water for 10 mins.

  • Extract the juice and set the tamarind juice aside

PREPARING GRINDING INGREDIENTS

  • Heat 1 tablespoon of oil. Add chana dal dal, urad dal, coriander seeds, peppercorns, red chili, fenugreek seeds and fry till the dal turns light brown. Take these fried ingredients aside

  • In the same pan, add 1 tablespoon of oil. When the oil is hot, add grated coconut, curry leaves and hing. Fry the coconut till it turns light golden color. Keep stirring to prevent coconut getting burnt.

GRINDING PROCESS

  • Take the fried ingredients along with fried coconut in a mixer jar

  • Grind it to a coarse paste

TEMPERING PROCESS

  • Heat 1 tablespoon of oil. Add mustard seeds and allow it to sputter. Then add curry leaves and give a mix

MAKING PITLAI

  • Add cubed brinjal to the pan. Also add a pinch of turmeric powder and stir-fry the brinjal for couple of minutes

  • Next, add tamarind juice to the pan. Add salt and allow the tamarind juice to boil for 5 mins in high flame to get rid off raw smell of tamarind

  • Add cooked chickpeas to the pan and give a mix. Next add ground coconut-spice paste to the tamarind mixture

  • Stir well to avoid any lumps. Add mashed dal to the pitlai and give a good stir. Add 1 to 1.5 cups of water to adjust the consistency.

  • Allow the pitlai to boil for 5 mins and then switch off the flame

SERVING TIME

  • Serve the delicious Kathirikai Pitlai with hot steaming rice and relish this yummy kuzhambu!

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About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

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