Learn how to make a simple & delicious side dish for hot rice – Kathirikai Verkadalai Pitlai recipe with step by step pictures. Kathirikai Pitla is a traditional South Indian curry recipe made using Eggplants and peanuts.
Today’s recipe is one of the best side dishes for hot rice – Kathirikai Verkadalai Pitlai. It is a real contrast to my last recipe of Gulab Jamun Cake. As much as I love desserts and baking, this blog is all about diversity. I share Tamil, Telugu recipes and an equal share of North Indian recipes. I have shared many Italian recipes like Pasta and Pizza. There are a good number of Asian recipes too. I love working on new recipes and trying new dishes, so I don’t restrict my blog to one cuisine or any one category. Anyway, coming back to the recipe of the day, this curry called Kathirikai Pitla is made with fresh ground spices, eggplants and raw peanuts.
I own a few cook books and one of my favorites is Simply South by Chandra Padmanabhan. I had previously posted adapted versions of Zaffrani Pulao and Methi Pulao from the same cookbook. On days I am particularly lacking inspiration, I browse through the cookbooks and that’s how I got to make this lipsmacking Kathirikai Verkadalai Pitlai. The recipe calls for fresh spices roasted and ground with fresh coconut. Kathirikai – Eggplants and Verkadalai – peanuts are cooked in tamarind water and then fresh ground spice mix. The aroma wafting through the kitchen as the kuzhambu (curry) boils is just so divine. With a dollop of ghee and hot rice, this is pure bliss.
How to make Kathirikai Verkadalai Pitlai | Kathirikai Pitla
📖 Recipe
Kathirikai Verkadalai Pitlai | Kathirikai Pitla
Equipment
- Thick Bottomed Kadai/Pan
- Blender
- Pressure Cooker
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Pitlai –
- ½ cup Pressure Cooked Toor Dal
- 3 tablespoon Peanuts
- 2 tablespoon Thick Tamarind Extract
- 2 cups Kathirikai/Aubergine/Eggplant Chopped
- ½ teaspoon Turmeric Powder
- Salt as needed
- Water as needed
For Spice Paste –
- 1 teaspoon Oil
- 1 teaspoon Urad Dal
- 5-6 Dried Red Chillies
- ½ teaspoon Fenugreek Seeds
- 1 tablespoon Coriander Seeds
- 1 teaspoon Poppy Seeds
- ½ teaspoon Black Peppercorns
- 3 tablespoon Chopped Coconut
For Tempering –
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- ½ teaspoon Asafoetida
- Few Fresh Curry Leaves
Instructions
- Soak peanuts in enough water for 10-15 mins.
- In a pan heat 1 teaspoon oil. Add urad dal, dried red chillies, fenugreek seeds, coriander seeds, black peppercorns. Fry until golden and fragrant.
- Remove from heat and add chopped fresh coconut.
- Once cooled down, add poppy seeds and grind everything together into a smooth paste with enough water.
- In the same pan add chopped kathirikai/aubergine along with soaked peanuts in enough water. Cook covered on medium heat for about 10-12 mins.
- Kathirikai & peanuts should be tender now. If not, add some more water and cook for another 5-7 mins.
- Now add thick tamarind extract. Cook for a couple of minutes.
- Add pressure cooked toor dal and water if needed. Mix well.
- The curry should be thick now. Add the prepared spice paste.
- Add enough water according to the thickness preferred. Also add salt as needed.
- Let the pitlai boil on low flame until it is frothy and fragrant. Meanwhile, prepare tempering by add mustard seeds & asafoetida along with fresh curry leaves in hot oil. Pour it over the pitai.
- Serve hot with rice and ghee, along with any vegetable side dishes and papad.
Detailed step-wise picture recipe of making Kathirikai Verkadalai Pitlai | Kathirikai Pitla
Soak peanuts in enough water for 10-15 mins.
In a pan heat 1 teaspoon oil. Add urad dal, dried red chillies, fenugreek seeds, coriander seeds, black peppercorns. Fry until golden and fragrant.
Remove from heat and add chopped fresh coconut.
Once cooled down, add poppy seeds and grind everything together into a smooth paste with enough water.
In the same pan add chopped kathirikai/aubergine along with soaked peanuts in enough water. Cook covered on medium heat for about 10-12 mins.
Kathirikai & peanuts should be tender now. If not, add some more water and cook for another 5-7 mins.
Now add thick tamarind extract. Cook for a couple of minutes.
Add pressure cooked toor dal and water if needed. Mix well.
The curry should be thick now. Add the prepared spice paste.
Add enough water according to the thickness preferred. Also add salt as needed.
Let the pitlai boil on low flame until it is frothy and fragrant. Meanwhile, prepare tempering by add mustard seeds & asafoetida along with fresh curry leaves in hot oil. Pour it over the pitlai.
Serve hot with rice and ghee, along with any vegetable side dishes and papad.
Recipe Notes
- Adjust the number of red chillies depending on the spice preference.
- Instead of adding peanuts to the gravy, they can be pressure cooked and added to the spice paste while grinding.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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