Kathirikkai Pitla (Brinjal Pitla) - From Sai's Kitchen

Lip smacking Kathirikkai Pitla recipe is a must try for a weekend lunch along with a dum aloo fry and hot steamed rice.

The Kathirikka Pitla  is made from freshly roasted and ground condiments along with tamarind making its flavours robust and delicious for a wholesome lunch

Ingredients:  (Serves 6 odd) 

  • Brinjal - 8 to 10 odd 
  • Urad dal (1/2 handful)
  • 1 or 2 protein cup of Brown Channa
  • Coriander Seeds (Dhaniya) 1 1/2 handful 
  • Fenugreek (Vaendhayam / Methi) - 6-8
  • Red Chilly 8-10 depending on spice needed
  • Tamarind an amla or small lemon size 
  • Toor Dal 2 1/2 Protein Cup
  • Scrapped Coconut 1/2
  • Curry Leaves, Mustard, Broken Urad Dal, Little Channa Dal, Little Scrapped Coconut for Tempering 
  • Asafoetida (LG Perungayam) 


  • Soak brown channa previous night & have it cooked with Toor Dal ahead
  • Fry Coriander Seeds, Fenugreek, Urad Dal, Red Chilly, Asafoetida (if solid or if powder use it during Tempering in the end) first and add scrapped coconut in the end in coconut or any oil 
  • Grind the above to a coarse consistency once it has cooled down 
  • Cut 1 Brinjal in to 4 pieces (depending on size) and boil it with tamarind water
  • Add Salt as appropriate for the quantity made
  • Once Brinjal has cooked, add cooked toor dal, soaked & cooked brown channa and as it boils add the paste 
  • Add water based on consistency needed.  
  • Last tadka (Tempering) with curry leaves, urad dal, mustard, fried scrapped coconut, channa dal 

Amazing lip-smacking Kathirikkai Pitla done

Enjoy the tasty Kathirikkai Pitla with white rice along with fried dum aloo / Arby (Seppakizhangu / Colacassia) curry and having additional Kallidaikurichi Ullundhu Appalam (urad dal appalam) or rice appalam is divine. 

Next day morning soft dosa (Utthappam or Kal Dosa or Kaali Dosa or Set Dosa) with this Kathirikkai Pitla directly from fridge without heating is devarmitham

1 comment

  • Subramanian

    Kindly upload YouTube demonstration

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