Raavan Pithale: A Maharashtrian Dish That Embodies Comfort
A recipe that embraces less-is-more, pithale is a Maharashtrian favourite that is wonderfully easy to make.
Pithale is a simple, flavourful dish made from a few basic ingredients. Served with bhakri, it is a staple in Maharashtra, and makes for a quick, easy and nutritious meal. It begins with a slurry of gram flour - as loose or as thick as you like it, then seasoned with mustard, cumin, onions and garlic, it is expectedly a handy favourite for when guests drop in unannounced, and your vegetable drawer is empty.
Pithale has many variations, and is made in the Vidarbha region of Maharashtra, as well as in Goa and Karnataka. Over the years, it has become a culinary delight that has appeared on menu cards of small roadside eateries to five-star hotels.
The basic pithale recipe is simple, but playing around with seasoning changes its flavours significantly. Adding dry mango achar masala adds big, bold notes; a few pieces of sun-dried masala chillies (sandigi mirchi), easily available in markets in Maharashtra, lend smoky depth. Coarsely ground dry-roasted coconut with cumin seeds adds texture and earthiness. You can also add drumsticks, tomatoes and fresh fenugreek.
Bhakri, a flat unleavened roti made from bajra, jowar, ragi or rice flour, is a staple in parts of Maharashtra, Karnataka, Rajasthan and Gujarat. The soft crumbly texture of zunka compliments the coarseness of the bhakri. Raw onions coated with red chilli powder and seasoned with a dash of lime juice, crisp kanda bhajis (onion fritters), and thecha (green chilli and garlic chutney) are great sides to eat with this meal.
There are many variations of pithale or zunka, and every family believes theirs to be the best. Raavan Pithale is an old recipe from Vidarbha, not as widely seen today because of the large quantities of chilli powder and oil it requires. However, those who have tried it, love it.
Recipe: Raavan Pithale
Ingredients
1 cup of gram flour
1 cup red chilli powder
1 cup chopped coriander
2 cups water
1 cup grated dry coconut (optional)
Pinch of asafoetida
½ tsp mustard seeds
1 cup peeled garlic
1 cup oil
Salt to taste
Method
Mix gram flour, chilli powder, coriander, water and coconut to form a paste, and set aside.
Heat oil, add asafoetida, mustard seeds and garlic let it fry.
Next, add the paste, and cover and cook until the oil separates.
Enjoy with bhakri.
Banner image credit: Nanchi.blog
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