Kathrikkai Pitlai

Pitlai is like arachuvitta sambar. The difference is that it is thicker and has some whole pulse like kabuli chana / black chana / karamani in it. It can be had along with rice as it is.  No curry is required to be made. This tastes good as it is. However, any pachadi / kosumalli tastes very good with this. I make pavakkai pachadi which is my husband's favourite.

Preparation Time : 20 minutes
Cooking Time : 40 minutes
Serves : 4

Ingredients

Small purple brinjal / Kathrikkai - 1/4 kg
Masoor Dal / Toor Dal - 5 tbsp
Tamarind - 1 big lemon size
Kabuli Chana / Karamani / Black Chana - 1/4 cup
Salt - to taste
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

To grind

Coconut - 1/4 cup
Coriander Seeds - 2 tbsp
Urad Dal - 2 tbsp
Chana Dal - 2 tbsp
Red Chillies - 12 (I used  the small red ones - adjust this quantity based on the variety of chilli used)
Fenugreek Seeds - 1/2 tsp
Pepper - 6

To Temper

Oil - 1 tbsp
Mustard - 1 tsp
Curry Leaves - a few

Procedure

1. Pressure cook the dal and chana / karamani and set aside
2. Dry roast and grind the ingredients given under "to grind" to a coarse paste
3. Chop the brinjal into cubes
4. Extract tamarind juice in a vessel, add the chopped brinjal, little salt,turmeric powder and asafoetida

5. Allow to boil till the brinjal cooks.
6. Add the ground paste, cooked dals and chana. Adjust salt to taste.
7. Allow to boil.
8. Heat the oil in a tadka pan for tempering, add the mustard and curry leaves, once the mustard splutters, pour it into the pitlai.
9. Delicious tasty, hot pitlai is ready to serve.
10. Enjoy your pitlai with hot rice, ghee and any pachadi