Thursday, 14 March 2013

Pala Kotta Pitla - Pitla with jackfruit seeds and eggplant

Pitla is a sambar like gravy made with roasted coconut, coriander seeds and dals. Typically the vegetables used are Eggplant/Kathirikka and Pavakka. We had an interesting discussion today at home as to why. We have no answers :-) 

Other things added to the Pitla are Channa or Kala channa, vadam like Karuvadam and Jackfruit seeds. I have posted of recipe for Pitla with Eggplant and Karuvadam before. The use of Jackfruit seed was new to me till my husband suggested it.


Kathirikka/Eggplant chopped (about 3 cups chopped)
Toor Dal 3/4 cup
Pala Kottai/jack fruit seed/chakka kuru 1.5 cups
Mustard 1/2 tsp
Curry Leaf few
Hing a little
Tamarind paste 1/2 tsp
Turmeric 1/2 tsp

Oil and salt to taste

To roast and grind

Coriander Seeds 1 tbsp
Channa Dal 1 tbsp
Urad Dal 1 tsp
Red Chilli 5
Coconut 1 cup

Method of Preparation

1. Preferably in a non stick pan, dry roast the coconut. When it starts to change colour, add the coriander seeds, channa dal, urad dal and red chillies. Roast till the coconut is reddish in colour and the other ingredients are also roasted. Cool and grind into a smooth paste.

2. Peal the outer white cover of the jackfruit seeds. Break it into 2-3 smaller pieces. You can optionally remove the brown skin as well. I left it in. 

3. In another pan, heat some oil. Add mustard seeds. When it sputters, add curry leaves.

4. Add chopped eggplant. Saute for 2-3 more minutes till the eggplant starts to wilt.

5. Add a couple of cups of water and tamarind paste. Cook till the eggplant is well cooked. Most of the water will be absorbed by now.

6. In the meanwhile pressure cook the toor dal with water till it is nice and mushy. Whisk it and make a smooth liquid.

7. Add the coconut paste, cooked seeds, salt and dal. Add more water if needed. Bring to a boil and simmer till everything comes together.