Brinjal Pitla

Hi,
Here is a very popular Iyengar pitla which can be seen in all the south side weddings. South side means Alwaar Thirunagari,Srivaikuntam (near thirunelveli district). I dedicate this blog to my In laws native which is always looks beautiful for me. All greenery leaves, temples, maadaveedi......all those things... In all the weddings they prepare this kathirikkai pitla...and it wud taste so good...


INGREDIENTS :
1. Brinjal : 5 Medium sized
2. Tamarind: small lemon sized
3. Mustard Seeds
4. Curry Leaves
5. Toor Dall
6. Coconut Powder
7. chenna dhall
8. Peppercorn
9. Whole Red Chili
10.Dhaniya
11.Oil


Step 1 :
Preheat the oven at 450 degrees.
After pre heating,take the brinjals & remove the stem(green colour) & polish them with oil lightly
Place it convertible oven for about 5 to 10 minutes.
See those brinjals outer skin is totally shrinked & switch of the oven.
Boil Toor dall in pressure cooker & keep it aside.
Take the tamarind & squeeze the tamarind juice & keep it aside.

Step 2 for frying:
Take shredded coconut,whole red chili,dhaniya,jeera,peppercorn & curry leaves each item frying seperately.

Step 3 for grinding:
Put all the fried items into the mixie & grind it with little water.

Step 4:
Heat the Kadai & add Mustard Seeds,curry leaves.
Add smashed brinjals,toor dall,salt,tumeric powder & Asfoetida Powder.
Then add tamarind juice & the grinded Paste.

Brinjal Pitla is ready to serve & eat...!!!!

Iyengar Puliyodharai

Have u all heard of Parthasarathy temple's Puliyodharai which is very famous...?I would like to share my grant mother & mom's traditional iyengar puliyodharai recipe....Becoz my grand mother cooks all traditional Iyengar reciepes flawless & she was in Triplicane... I dedicate this blog to my lovable grand mother Cuppu Paati..(also known as Amirthavalli) It is also simple recipe... If we prepare the paste,then we can mix it with rice... & tasty puliyodharai is ready..!!!!

Items you need to prepare:
1. Tamarind
2. Water
3. Mustard seeds
4. Methi seeds
5. Turmeric Powder
6. Red chilli
7. curry leaves
8. channa dall
9. urad dall
10.Hing powder
11.coriander seeds
12.Gingelly Oil
13.Groundnuts
14.Jeeragam
15.Pepper

Measurements:
Tamarind Extract : 2 cups of thick extract(don't use tamarind paste for Puliyodharai)
Mustard seeds,
chenna dhall : for thadka(thaalippu)
Tumeric powder : 1 Tablespoon
Red Chilli : 6 to 7 chillies
Curry Leaves : 2 bunch
Hing Powder : as desired

For Powder:
Pepper,jeera,dhaniya & methi seeds(slighly roasted in kadai without oil)& powder in Indian mixie)....
Pepper : 1 Teaspoon
Jeera : 1/2 Teaspoon
Methi : 1/4 teaspoon
coriander : 1 Teaspoon

How to do:

Heat the kadai
Make sure it is heated & then add gingelly oil to it
After this,you could smell the gingelly oil when it is heated..
Add mustard seeds,chenna dhall,urad dhall hing powder & turmeric powder
Add Groundnuts & curry leaves & salt.
Then pour the tamarind extract in the kadai.
make it boil for a while till the water become like semi solid & the oil would be surrounded outside.
This is the right time where you can add this powder which we prepared to the paste.

Optional : Some people would not use to mix with the whole paste rather they would actually keep the powder seperate & add it as when the rice is made freshly....
so it makes good taste when u mix the powder seperately....