Easy Pitla Recipe: South Indian Chickpea Delight

Introduction

When it comes to exploring the rich tapestry of South Indian cuisine, Pitla stands out as a comforting, flavorful dish that can be enjoyed on its own or as a side. Known for its unique blend of spices and the use of chickpea flour, Pitla, also called Kadala Pitla or Besan Chutney, offers a delightful taste that’s both savory and somewhat nutty. This recipe will guide you through making Pitla at home with an authentic touch, ensuring you get to savor this South Indian delight in its true essence.

Ingredients

• 1 cup Chickpea Flour (Besan)
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2-3 Green Chillies, finely chopped
• 1 inch Ginger, grated
• 1 Onion, finely chopped
• 2-3 cloves Garlic, minced
• 1 Tomato, chopped
• 2 tbsp Tamarind Paste or 1 tsp Lemon Juice
• Salt to taste
• ¹⁄₂ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• ¹⁄₂ tsp Garam Masala
• Fresh Coriander for Garnish
• Water as needed

Steps to Prepare

1. Preparing the Base:

• In a pan, heat 2 tbsp of oil. Once hot, add mustard seeds and cumin seeds. Let them splutter.
• Add finely chopped green chillies, grated ginger, and sauté briefly.
• Add the finely chopped onions and sauté until they turn golden brown.

2. Cooking the Spices:

• Add the minced garlic and sauté for a minute until the raw smell goes away.
• Mix in the turmeric, red chili powder, and garam masala. Stir well to prevent burning.

3. Adding Chickpea Flour:

• Slowly sprinkle in the chickpea flour (besan), ensuring no lumps form. Cook this mixture on low heat, stirring continuously for about 2-3 minutes.
• Gradually pour in 2 cups of water while stirring to make a smooth batter. Ensure there are no lumps.

4. Simmering:

• Add the chopped tomato, tamarind paste or lemon juice, and salt. Mix well.
• Allow the mixture to simmer for about 10-12 minutes, stirring occasionally. If it gets too thick, add water to reach your desired consistency.
• Cook until the raw taste of the besan disappears and the flavors meld together.

5. Final Touches:

• Check the seasoning, add more salt or spices if needed.
• Turn off the heat, garnish with fresh coriander.

🌟 Note: For a creamy texture, you can blend the mixture before adding the tamarind paste. Also, Pitla tends to thicken as it cools, so keep it slightly runnier than desired while cooking.

Variations and Serving Suggestions

While Pitla is delicious on its own, here are some variations and serving tips:

• Vegetables: Add boiled vegetables like drumsticks, potatoes, or eggplants for a more substantial dish.
• Pairings: Serve with hot rice or bhakris (a type of Indian flatbread). It can also be paired with chapati or dosa for a delightful meal.
• Spice Levels: Adjust the heat by increasing or decreasing the number of green chillies or red chili powder.

Here's a serving suggestion table:

In wrapping up, Pitla is not just a dish; it's an experience of the diverse and robust flavors of South India. Whether you're a fan of spicy food or prefer milder flavors, Pitla can be customized to suit your taste buds. Its simple ingredients make it an excellent choice for an impromptu dinner or a comforting weekday meal. The key lies in the balance of spices, the smoothness of the chickpea flour, and the heat from the chillies, all coming together in a harmonious blend that speaks volumes of South Indian culinary traditions.

What if my Pitla becomes too thick?

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If your Pitla becomes too thick, simply add more water, stir well, and adjust the seasoning if necessary. Keep in mind, the dish thickens as it cools.

Can I store Pitla for later use?

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Yes, you can store Pitla in an airtight container in the refrigerator for up to 2 days. Reheat and adjust the consistency with water before serving.

Is there a non-vegetarian version of Pitla?

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Absolutely! You can add cooked, shredded chicken, mutton, or even fish to the Pitla mixture during the simmering stage for a non-vegetarian variation.