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.
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.
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.
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.
1.This recipe serves 4 persons.
2.First of all, make pitod using the recipe given here.
3.In a bowl add 1 tsp red chili powder, 1 tsp coriander powder and ¼ tsp turmeric powder.
4.Add 2 tbsp water and mix well. Keep aside.
5.In separate bowl add 1 and ½ cup yogurt and 1 tsp cornflour. Mix.
6.Add in 1 cup of water and mix well. Keep aside.
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.
8.Add in 2 broken dry red chilies. Cook on low flame till chilies puff up.
9.Add the spices and water mixture to the tempering. Switch on the flame and cook on low flame for 30 seconds.
10.Switch off the flame and add yogurt and water mixture.
11.Switch on the flame, cook on low flame stirring continuously till it comes to a boil.
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.
14.Let it simmer for 5 minutes. Garnish with a handful of chopped coriander leaves. Check the seasoning and consistency.
15.Serve hot. Bon appetite!
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
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