|1 Lemon Size Tamarind|
|1/2 Cup Toor Dal (Pigeon pea)|
|1, Chopped Drumstick|
|2, Cubed Potato|
|2, Cubed Brinjal|
|1/2 Chopped Snakegourd / Pudalangai|
|10, Chopped Broad Beans|
|1/2 Teaspoon Turmeric Powder|
|To Taste Salt|
|2 Teaspoon Oil|
|2 Tablespoon Whole Urad Dal|
|6 Red Chili|
|1 Teaspoon Peppercorns|
|1/2 Cup Grated Coconut|
|Few Curry Leaves|
|a Pinch Asafoetida (Asafetida / Hing)|
|1 Teaspoon Oil|
|1 Teaspoon Mustard Seeds|
|Few Curry Leaves|
a Very tasty main course for Rice or can be served as Accompaniment.
This is a famous recipe of Meenakshi Ammal in “Samithu Par” book. Im always intrigued by the depth of knowledge in cooking by Meenakshi Ammal. I have all of her 3 books when I got newly married. This Sampangi Pitlai is also from her book. I just followed the recipe word to word and presented her in this recipe.
I learnt the recipes of Pavakkai (Bittergourd) Pitlai and Binjal pitlai from my MIL. We can make Pitlai consistency either thin or thick. Generally Binjal Pitai is made thick to serve as an accompaniment. But Bittergourd Pitlai is made like sambar so that we can mix with hot steaming rice just like sambar. Both in pavakkai Pitlai or Binjal Pitlai, there is only one vegetable. But the main difference I see here in Sampangi Pitlai is a mix of 5 different veggies.
Not sure why the name of this recipe is “Sampangi Pitlai” . I guess sampangi means, mixed veggies. Here, in this Pitlai recipe, we are going to use 5 veggies. As Meenakshi mami specified in her book, I used Drumstick, Avarakkai (Flat beans), Snake Gourd (Pudalangai), Potato, Brinjal. Also mami mentioned in the book that Drumstick is mandatory veggie for this Pitlai.
Also, generally, for Pitlai, my MIL would grind Coriander seeds, urad dal, chana dal, pepper, red chili and few fenugreek seeds. But here, its only urad dal, pepper and red chili. My kids love this Sampangi Pitali so much and they are asking me to make it more often. Try this recipe and share your comments!
Soak tamarind in warm water and extract the juice
Take the Toor Dal in a vessel. Add turmeric powder and pressure cook for 4 whistles. Mash the cooked dal and set it aside
Frying Grinding Ingredients
Heat oil in a pan. Add urad dal, red chili, peppercorns and fry till dal turns golden brown. Take the fried ingredients in a mixer jar. Then in the same pan, add coconut, curry leaves and hing and fry the coconut till light brown. Take these also in the same mixer jar
Grind the ingredients in the mixer jar to a smooth paste and set it aside
Heat a pan. Add the veggies and add water to soak the veggies. Add turmeric powder and allow the veggies to cook till they are tender
Cook with Tamarind
Once the veggies are 90% done, add tamarind extract along with salt and cook the tamarind extract for 5 mins
Adding Dal and Spice Paste
When the raw smell of tamarind goes off, add the ground spice paste and mashed dal. Mix well so that everything is nicely incorporated
Adjust the consistency by adding water. Keep the Pitlai in flame for 5 mins and then switch off the flame
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the curry leaves and add this tempering to cooked Sampangi Pitlai
Serve the yummy Sampangi Pitlai with hot steaming rice and enjoy your meal!