Feb 152012

As my mother-in-law says some food need to be eaten with the right combination. And I agree there are combinations of recipes like puri-chole, Adai-Avial, Idli-Sambar etc…that taste well with one another like two romantically married couple. I’m not going to go in to the details of the marriage but coming back to the recipe, this combination is one married couple in heaven. I love the combination of spicy pitla and the calming Moor Kuzhambu together.

Pitla is traditionally made with eggplant and I love to add garbanzo beans in the recipe. Moor Kuzhambu is like south indian kadi but with variations pertaining to the region.

Pitla Recipe:

IMG 0152 1IMG 0153 1




Eggplant –10 medium

Garbanzo beans –1/2 cup dry (Soak garbanzo beans overnight or atleast for 5 hrs in hot water)

Tamarind –lemon sized (take pulp of the tamarind using 2 cups of water)

Turmeric powder –1/4 tsp + 1/4 tsp

Salt –to taste

To grind:

Red Chillies –4 nos (adjust to the hotness of the chillies)

Channa Dal –2 Tbsp

Urad Dal –1 Tbsp

Coriander Seeds(Dhania)–2 Tbsp

Jeera –1Tbsp

Coconut shredded —1/2 cup

For Tempering

Oil –1 tsp

Mustard seeds —1 Tbsp

Urad Dal –1Tbsp

Curry leaves –few leaves

Asafetida (hing) –1/4 tsp


1. Rinse soaked garbanzo beans and cook it in pressure cooker with water and little salt and turmeric powder (1/4tsp).

2. Cut eggplant in to medium sized cubes. Keep it immersed in water to avoid them from turning brown.

3. Take a kadai and add some oil, fry red chillies till they turn slightly brown. Now add channa dal, urad dal, coriander seeds, jeera for 2 mins till they turn slightly brown. Care should be taken that the ingredients do not burn.

4. Transfer the fried ingredients from step 2 in to bowl and let it cool. Now fry the coconut till they are light brown and grind it along with the fried ingredients in to a coarse paste.

5. Now in a vessel or deep pan add oil and add tamarind pulp taken from 2 cups of water.

5. Add eggplant, salt and turmeric powder (1/4tsp) and let it boil for around 15-20 mins. Cover and cook.

6. When the raw smell of tamarind pulp is gone and the eggplant is cooked, add ground paste, cooked garbanzo beans and let it cook for another 2 mins.

7. Heat oil in a small kadai and add mustard seeds and let it splutter. Then add urad dhal and once it turns brown, add curry leaves and hing.

8. Add the tempered ingredients to the pitla and mix well. Enjoy the recipe with rice and Moor Kuzhambu.


If you are pressed for time and are not able to make Moor Kuzhambu, add more water to the pitla recipe in step 6 and make it little watery like sambar. Pitla can be had as is with rice and some papad.

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  2 Responses to “Pitla and Moor Kuzhambu (Eggplant gravy with Buttermilk Stew)”

  1. Hi,

    Gone through the site. It is very good. The catagory wise recipes will be very helpful to get the required recipe quickly.

    Coming to this recipe. As you say the combination is set by our elders to balance our diet. Since moor kuzhambu doesn’t have protein in it, the shortcoming is compensated by dhaal/beans in pitla. Even usili is very good combination for moorkuzhambu.

    Expecting more of your recipes. The matching pictures adds pep and mouthwatering.


  2. Thank you.

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