Sunday, April 8, 2012


'Parikka Pitla' has lentils, so it is good to have a side-dish with fiber - any of the 'thoran' varieties like cabbage / avarakkai /pudalanga thoran / payaru vegetable thoran.

Ingredients –
Tamarind – 1 big lemon-sized ball – soaked in water
Tuvar dal – nearly ¾ cup
Bitter gourd – 200gms – cut in thin semi-circles
Carrot – 1 – diced / Capsicum – 1 – cut
Urad dal – 1 tbsp
Whole red chilli – 3
Asafetida – ¼ tsp
Whole black pepper – ½ tsp
Turmeric powder – ½ tsp
Grated coconut – 2 tbsp
Salt to taste
Jaggery – 1 tsp (optional)
Oil – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – 7
Green coriander – 1 tbsp – (finely chopped)

Method –
Sprinkle salt to the bitter gourd pieces and leave for half an hour.
Wash well and fry in a tsp oil for 5 minutes.
Extract the tamarind pulp and 1 cup of water and heat.
Add all the vegetables and turmeric powder, salt and jaggery and boil. Lower the heat and cook covered till vegetables are tender.
In a drop of oil, roast ¾ tbsp of urad dal till golden brown. Then add the black pepper, whole red chillies and asafetida. Grind this with 2 tbsp of coconut.
Pressure-cook tuvar dal and mash well when cooled.
Add the coconut paste and mashed dal to the boiled vegetables. Add enough water to reach pouring consistency (like thick sambar).
Boil well.
In a tsp of oil, add mustard seeds and the remaining urad dal followed by curry leaves and add it to the ‘parikka pitla’
Garnish with chopped coriander leaves after 10 minutes. 

 © Copyright 2011. Brinda Balasubramonian.

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