Experiencing Rajasthan's Pithala: A Traditional Delight
Unraveling the Legacy of Pithala in Rajasthani Cooking
Pithala, also known as "Pithod ki Sabzi," is a Rajasthani dish originating from the arid landscapes of Rajasthan, India. It's a chickpea flour-based curry that showcases the region's inventive use of ingredients in the absence of water-intensive items. The curry is seasoned with a medley of spices, offering a satisfying and hearty experience. Pithala is often enjoyed with rice or roti, and its variations may include adding yogurt or buttermilk to enhance the taste and texture.
Ingredients to make Pithala
Besan - 1 cup
Water - 3 cups
Oil - 3 tbsp
Haldi powder - 1/3 tsp
Red chili powder - 1 tsp
Spring onions or grated lauki - 1 cup
Green chillies - 2 chopped
Onion- 1 , chopped
Curry leaves - 14-15
Mustard seeds - 1/2 tsp
Hing- 1/4 tsp
Fresh coriander or mint to garnish
Salt to taste
Instructions to make Pithala
Mix together besan, haldi and salt in a bowl. Add some water to make a thin batter .
Whisk it nicely so there are no lumps .
In the Meyer Accent Chefs Pan, heat oil. Crackle mustard seeds, hing, green chillies, curry leaves and add onions.
Sauté onions until translucent, add red chilli powder, spring onions and stir and slowly add the besan slurry.
Keep stirring it so the slurry doesn’t get lumpy .
Keep stirring it till it thickens. This would take about 7-10 mins .
Cover the pan with a lid and let it cook on low flame for 5-7 mins .
Garnish with fresh coriander or mint .
Serve hot with accompaniments - a thanda phulka or jowar roti and some onions .
30 авг 2023
