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A steaming bowl of pithla poured onto some aromatic mango blossom rice with a generous dollop of ghee, is such a delightfully comforting meal for a chilly, monsoon evening. Pithla-bhakri and pithla-bhat are staples of Maharashtrian cuisine. On days when one absolutely cannot think of what to make for dinner, pithla-bhakri is a go-to meal that is warming and soothing. Every household has a different recipe for making pithla, each one as delicious as the next.
There are several variations of this simple besan curry with different textures that slightly alter the taste of the dish. Whatever the type, pithla makes for a delicious repast enjoyed with bhakri, rice or chapati, accompanied by sides of papad, curd, chilli pickle and chutney. Read on below to know more about the different varieties of pithla that can be whipped up for dinner this monsoon:
Pithla
This OG recipe is almost curry-like in texture and can be relished with rice. It is made by tempering mustard, chilli powder and turmeric. Water is added to the pan and left to boil before putting in several spoons of besan flour. It is stirred vigorously to get rid of the lumps and to attain a smooth, liquid consistency that can be poured over rice.
Korda Pithla
Korda or dry pithla has a silky, paste-like feel and can be gobbled down with warm bhakris or chapatis. The korda pithla is made by mixing water and besan which is then added to a tempering of mustard, chillies, onions and curry leaves. Sometimes cumin is also added to this dish along with the usual condiments like chilli powder, turmeric and hing.
Zunka
Zunka-bhakri is a staple across most regions in Maharashtra. This variation of pithla is slightly lumpy in texture because the besan flour is simply mixed in, without stirring it to break the lumps. It is traditionally made on an iron tawa or girdle so that the taste and nutritious elements from this pan would seep into the dish. Slightly spicier than the pithla, zunka has a dry consistency and is best paired with warm jowar bhakri and tons of ghee.
Kulith Pithla
Made from horse gram flour, this slightly lesser-known variation of the pithla is made across several small coastal towns and farming villages in the region. Kulith is easy to grow even in arid temperatures and has several nutritional benefits. Rich in protein and antioxidants, kulith pithla is extremely beneficial for weight-loss and insulin control. Kulith flour mixed in buttermilk is added to a tempering of stuffed dried chillies to make the warm pithla, savoured with rice.
Bhatavarcha Pithla
This is a one-pot dish concocted over time that puts rice and besan together in one vessel, simply to reduce cooking time! A mix of besan and water is poured over semi-cooked rice which is then steamed in a cooker and garnished with a tempering of curry leaves, dried red chillies, cumin, mustard and turmeric. Bhatavarcha pithla can be quite dry so it is often paired with curd and generous amounts of ghee.
