Thursday, 6 March 2014

KOTHIMBIR PITHLE (TYPE 1) (कोथिंबीर पीठले) / CORIANDER LEAVES AND CHICKPEA FLOUR CURRY



KOTHIMBIR PITHLE (TYPE 1) (कोथिंबीर पीठले) CORIANDER LEAVES AND CHICKPEA FLOUR CURRY

INGREDIENTS

Coriander leaves (finely shredded)
2 cups
Garlic
3 – 4 cloves
Besan / chickpea flour
Approx 1 cup
Water
2 cups
Chilli pdr
1 tsp
Jeera pdr / cumin pdr    
½ tsp
Roasted grated dry coconut / khopra (crumbled)
1 tbsp
Salt
T.T.
TADKA
 
Oil
4 tbsp
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp


 
METHOD:
1.       Heat oil, add in the rai, when it crackles add in the jeera, Heeng and haldi.
2.       Add to it sliced garlic and sauté till it starts to brown a little.
 
3.       Now add in the coriander leaves and sauté till they get soft.
 

 
 

4.       Now add in the water and bring to boil.
5.       Add in all the other seasonings like chilli pdr, jeera pdr, salt and coconut and simmer.
 

 
 

6.       Just before serving add in the besan little at a time and simultaneously mix and add to form a semi thick but pourable porridge like consistency. Even if it is a little lumpy that’s ok. Use the besan only as much required. Simmer and cook for 3 – 4 min more.
 

 
 

7.       Serve hot immediately along with chapatti or bhakri or even with plain boiled rice.
8.       This pithle has to be made and consumed immediately. Reheated does not taste as good.




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