Serves 4
Ingredients :
Chenai (Yam / Sooran ) -- 1/4 Kg.
Tur dal - 100 gm.
Tamarind -- one ball size of a lemon
Turmeric Powder - 1/4 tsp
Dried red chilli - 6 nos.
Chana dal - 4 tsp
Pepper - 1/2 tsp
Dhania (Coriander) - 1/2 tsp
Curry leaves - 3 stalks
Refined Oil - 4 tbsp
Coconut (grated) - 1 cup
Mustard and one red chilli for seasoning
Salt to taste
Method :
1. Cook the tur dal in a cooker till well done.
2. Soak the tamarind in a cup of hot water to soften the tamarind. Squeeze out the juice out of the tamarind and add enough water to make 4 cups of tamarind juice.
3. Cut the yam to small cubes, wash and add it to the tamarind juice. Add turmeric power and salt to this and cook the mixture till the yam is fully cooked.
4. Meanwhile, fry chana dal, red chillis, pepper, dhania and curry leaves in about 2 spoonfuls of oil. Fry till the dal turns golden brown. Turn off the gas and add grated coconut to this and stir for few minutes. Allow the mixture to cool down, add water and grind to a fine paste.
5. Add the chana dal-coconut paste and the cooked tur dal to the tamarind-yam mixture. Let this broth boil on gas and stir occassionally.
6. Season it with fried mustard and chilli.
You can also season the Pitla with grated coconut, fried till light brown for enhancing the taste.
