We are working through the different types of Poritha Kuzhambu, where the spice paste is fried in ghee before being ground. There are Poritha Kuzhambus, Poritha Koottu and Pitlai, Gothsu and Masiyal. They can be with and without tamarind, stuffed full of vegetables or just one or two.
This is our second Pitlai, Sampangi, which traditionally has drumsticks as part of the vegetable mix, with 3 or 4 others. The spice mix used in this recipe differs from the first Pitlai recipe – it does not include coriander or channa dal (Bengal Gram), but does include peppercorns. The chillies are ground in the paste rather than left whole in the tadka. I have been explaining to some people recently how subtle differences from recipe to recipe results in a different dish, and the taste difference is remarkable IF we allow our tastebuds the time to register. This isn’t so common in our society, we eat so fast, but in India these differences are important. The other key difference in this recipe is the variety of vegetables, as many as 4 can be used in this dish, rather than 1 or 2.
Are you looking for other Pitlai recipes? They are here. And browse other Poritha Kuzhambu and Poritha Koottu dishes. You must definitely try this Pitlai, and Amaranth Greens Soup/Pitlai. (Some of these dishes will be published later. Pop back and check if the link is not returning what you might expect.)