Tamarind: Lime-sized piece (soaked in a little water)
Curry leaves: 2 cups (washed)
Pepper: 1 1/2 teaspoons
Chana dal: 1 heaped tablespoon
Dhania seeds (coriander seeds): 1 tablespoon
Jeera (cumin seeds): 1/2 tablespoon
Dry red chilies: 4-5 (adjust to taste)
Jaggery: A small piece (to taste)
Oil: 4-5 tablespoons
Mustard seeds: 1 teaspoon
Asafoetida (hing): A pinch
Salt: To taste
Make the Curry Leaf Paste:
In a blender, combine the soaked tamarind and washed curry leaves. Grind together to form a smooth paste. Set aside.
Prepare the Spice Powder:
Heat a little oil in a pan and fry the dry ingredients one by one:
Fry the pepper until fragrant.
Add the chana dal and fry until golden.
Add the dhania seeds and fry briefly.
Add the cumin seeds and dry red chilies, frying until aromatic.
Let all the fried ingredients cool, then grind them into a fine powder.
Cook the Pitla/Cootu:
In a kadai (pan), heat the remaining oil. Add mustard seeds and let them crackle.
Add a pinch of asafoetida and stir briefly.
Pour in the ground curry leaf paste and stir-fry until the raw smell of curry leaves disappears (about 5-7 minutes).
Add the prepared spice powder, salt, and jaggery to the mixture. Stir well.
Allow it to boil, stirring constantly, until the oil starts to separate from the mixture.
Storage:
Remove from heat and let it cool completely.
Store in a dry, airtight container. This will keep in the refrigerator for 15-20 days.
Serving:
This curry leaves pitla is a delicious gravy that pairs well with rice. Enjoy!
