A Great Dish ‘Pacha Thakaali Pitlai’

‘Viji’sVeggieVignettes’ takes you on a journey through our traditional food, culture and lifestyle as laid down by our great grandmothers’ many years back.


GREEN TOMATO SPICY SAUCE / Pacha Thakaali Pitlai
3-4 portions

A typically tasty and unique dish prepared in a Tambram home. These green/ unripe tomatoes give a special zing to the dish added with pitlai powder.
 
Ingredients:
¼ cup tur dal, soaked in hot water with a little turmeric powder for 20-35 minutes and cooked to a soft mash
4-5 medium tomatoes chopped into 4 pieces
2 tbsps pitlai powder (in the podi section)
½ tsp turmeric powder
¾ tsp salt
For Seasoning:
¼ tsp mustard seeds
8-9 curry leaves
1 tsp oil
Method:
1. Boil a little water with salt and cook the tomatoes until they are soft but retain shape.
2. Heat oil and pop the mustard. Add the curry leaves and immediately add the cooked dal mixed with a little water and stir for a few seconds.
3. Now add the tomatoes to this and stir all in for a few seconds. Remove and transfer to a serving dish.

Important Tip: This dish does not need tamarind to be added as it already has a tanginess of its own. Green tomatoes are tangier than the ripe ones. Its very tasty when mixed with streamed rice and dal and with a dollop of ghee. 



PITLAI POWDER / Pitlai Podi

It adds an excellent aroma to a host of side dishes and main course too. As a healthier option you may omit the coconut and use an extra half cup of coriander seeds to retain the flavor.
 
INGREDIENTS:
3 cups coriander seeds
1 cup bengal gram/ chana dal
¾ cup dried red chillis
5 marble-sized asafetida/ hing blocks OR1½tsps asafetida/ hing powder
2 cups coconut, grated
2 tsps oil

METHOD:
1. Heat a teaspoon of oil over medium heat and roast the coriander seeds, bengal gram and red chillis until the gram turns golden.

2. Heat half a teaspoon of oil and roast the asafetida blocks. Crush them into small pieces with a spatula so that the insides are roasted as well. Alternatively, just add asafetida powder and stir for a few seconds. Heat the remaining oil and roast the grated coconut until golden in color. Blend all the ingredients into a coarse powder. Store in a bottle and refrigerate.

An Afterthought! I am definitely assuming that there is no parallel to the Pitlai Powder or the Sambar Powder in the Indian cooking diaspora. They are healthy and extremely flavorful. Passion and perfection play a large part in cooking and preparing these Tambram dishes. They are indeed food fit for the Gods.