Pithla (Besan Curry)

 Pithla (Besan Curry)

Pithla, a variation of Kadhi. In North India, Kadhi resembles a thick soup with pakoras, while Gujarati Kadhi offers a sweet and sour, watery consistency. Pithla, is thicker, often referred to as Besan Ki Sabji, and is quick and easy to prepare with few ingredients. Traditionally served with hot ghee, Pithla offers a complete and satisfying meal. Pithla is served with rice.This recipe is dedicated to Nitafia who herself is Maharastrian and makes perfect dishes.

Ingredients: 

·        1 cup besan Bengal gram flour

·        2 Tbsp oil  

     1 tsp cumin     

     ½ tsp mustard seeds    

     ⅛ tsp hing 

     ½ tsp turmeric 

     ½ tsp red chili powder 

     1 tsp salt 

     1 ½ tsp mango powder/ aam chur powder 

     2 Tbsp coriander finely chopped4 cup water

For Garnishing

  • 2 Tbsp ghee clarified butter, this is optional
  • ¼ tap red chili powder

INSTRUCTIONS

In a bowl add the 1-1/2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter). Turn on the heat on medium-high, oil should be moderately hot.

Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat.

Add the besan batter and turn on the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes.

Pithla will become thick, add chopped coriander and amchur powder and mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency as its name- Pithla Besan ki Sabji.

Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder.

 

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