pitod ki sabzi

Pitod ki Sabzi | Easy pitod ki sabji | Rajasthani Pitod

What is Pitod ki Sabzi?

Soft and melt in mouth bites made up of gram flour cooked in a light and tangy yogurt based gravy is pitod ki sabji. This foodstuff belongs to Rajasthan. It is prepared in a number of ways, as in different households makes pitod li sabzi in gravies. I have prepared it in my favorite gravy for Rajasthani food that is no onion and no garlic yogurt gravy. It is light and is quick to make and therefore complements pitod very well.

Let’s talk about the ingredients for pitod ki sabzi:

Pitod: Soft and melt in mouth gram flour bites prepared by steaming a gram flour and buttermilk mixture is pitod. There are a number of ways in which pitod can be used and therefore the recipe has been given in a separate link given below.

Yogurt (dahi): Slightly sour yogurt will give a tangy hint to pitod ki sabzi. 1 tsp cornflour is mixed in 1 cup of yogurt. This prevents its curdling.

Spices: Very basic spices have been used.

Clarified butter/ghee: For the no onion and no garlic gravies I love to use ghee instead of oil. It gives richness and texture to the gravy.

Similar recipes on the blog

I am living in Rajasthan since ever, therefore I have a great love for Rajasthani cuisine and therefore we have plenty of Rajasthani recipes on the blog. You can view them here.

How to serve Pitod ki Sabzi?

It can be served with simple tawa chapatis or boiled rice. I recently prepared a Rajasthani thaali on a weekend which included pitod ki sabzi and many more dishes.

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How to make Pitod ki Sabzi?

1.This recipe serves 4 persons.

pitod ki sabzi

2.First of all, make pitod using the recipe given here.

pitod ki sabzi

3.In a bowl add 1 tsp red chili powder, 1 tsp coriander powder and ¼ tsp turmeric powder.

pitod ki sabzi

4.Add 2 tbsp water and mix well. Keep aside.

pitod ki sabzi

5.In separate bowl add 1 and ½ cup yogurt and 1 tsp cornflour. Mix.

pitod ki sabzi

6.Add in 1 cup of water and mix well. Keep aside.

pitod ki sabzi

7.Heat 2 tbsp clarified butter (ghee). Add 1 tsp cumin seeds (jeera) and a pinch of asafoetida (heeng) and let the cumin seeds splutter. Switch off the flame.

pitod ki sabzi

8.Add in 2 broken dry red chilies. Cook on low flame till chilies puff up.

pitod ki sabzi

9.Add the spices and water mixture to the tempering. Switch on the flame and cook on low flame for 30 seconds.

pitod ki sabzi

10.Switch off the flame and add yogurt and water mixture.

pitod ki sabzi

11.Switch on the flame, cook on low flame stirring continuously till it comes to a boil.

pitod ki sabzi

12.Let it simmer for 5-7 minutes. Add in salt to taste.

Tips: In yogurt based gravies, salt should be added once the gravy is ready. This avoids the curdling of gravy.

pitod ki sabzi

13.Add pitod.

pitod ki sabzi

14.Let it simmer for 5 minutes. Garnish with a handful of chopped coriander leaves. Check the seasoning and consistency.

pitod ki sabzi

15.Serve hot. Bon appetite!

pitod ki sabzi

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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