
Every South-Indian meal usually has two or three course. Starting off with Paruppu or thogayal or Podi , followed with Kulambu. While Sambar, Kara kuzhambu and Rasam are commonly made, there are some kulambu varieties that are traditionally prepared with freshly grounded masala. One such very flavorful Kulambu is Pitlai. Pitlai is made with bittergourd, or, brinjal. The spices used in this pitlai are very authentic to south-Indian cooking. These are freshly roasted and ground to a paste. Though it may look more like Sambar, the ingredients used in pitlai are different giving it a unique flavor and taste. Some people also add fresh peanuts to make pitlai. In this recipe, I have used bitter gourd/Pavakkai to make pitlai. Also, I highly recommend using coconut oil to temper this kulambu for that extra flavor. Try this authentic pitlai kulambu and enjoy with hot rice and ghee.
Ingredients
- Roast and Grind
Instructions
Notes
- I have used bitter gourd/pavakkai to make this kulambu. You can also add brinjal. In this case, there is no need to pressure cook the brinjal. Add cubed brinjal to tamarind water.
- In case you are adding peanuts, pressure cook them for two or three whistles and add along with toor dal.