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Sampangi Pitlai | Mixed Vegetable Pitlai
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5 from 2 votes

Sampangi Pitlai | Mixed Vegetable Pitlai

Sampangi Pitlai is a traditional tamarind based kuzhambu made using mixed vegetables and freshly ground vegetables.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Kootu varieties (Stew), Kuzhambu
Cuisine: Indian, Tamilnadu
Servings: 6 people
Calories: 250kcal
Author: Sowmya Venkatachalam


  • Mixer Grinder
  • Heavy Bottomed Pan


  • 1 lemon Tamarind Size
  • ½ cup Toor Dal (Pigeon pea)
  • 1 nos Drumstick chopped , each 2 inch size
  • 2 nos Potato cubed
  • 2 nos Brinjal cubed
  • ½ nos Snakegourd / Pudalangai small cubes
  • 10 nos Broad Beans chopped
  • ½ tsp Turmeric Powder
  • tsp Salt Adjust to your taste

To Grind

  • 2 tsp Oil
  • 2 tbsp Whole Urad Dal
  • 6 nos Red Chili adjust to your spice level
  • 1 tsp Peppercorns
  • ½ cup Grated Coconut
  • 1 sprig Curry Leaves
  • 1 pinch Asafoetida (Asafetida / Hing)

For Tempering

  • 1 tsp Oil
  • 1 tsp Mustard Seeds
  • few Curry Leaves


Soaking Tamarind

  • Soak tamarind in warm water and extract the juice

Cooking Dal

  • 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

Grinding Process

  • Grind the ingredients in the mixer jar to a smooth paste and set it aside

Cooking Veggies

  • 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

Tempering Process

  • 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

Serving Time

  • Serve the yummy Sampangi Pitlai with hot steaming rice and enjoy your meal!



Serving: 1cup | Calories: 250kcal | Carbohydrates: 10g | Protein: 5g | Sodium: 5mg