Here’s another recipe from the heartlands of my home state of Maharashtra. This recipe is from the kitchens of the rustic, rural householder and is a staple of practically every Marathi household. I got this recipe from a book I have had for almost twenty years now, called Maharashtrian Cooking authored by Kumud Marathe.

Pithla is something you can make in a hurry and can be increased also just as easily. You can make it as thick or thin as you like

Pithla

Ingredients:

• 1 cup sour yoghurt
• 2 cups water
• 3-4 tbsp chickpea flour or besan
• 2 onions, thickly sliced
• 1 tsp mustard seeds
• 4-5 curry leaves
• 1 green chilli, chopped
• 1/4 tsp turmeric powder
• 1/8 tsp asafoetida powder
• 3-4 tbsp cooking oil
• Coriander leaves to garnish

Method:

• Beat the yoghurt well and mix it with the besan to make it a nice non-lumpy paste. Add water to increase it to the quantity and thickness you want, add salt and keep aside.
• In a pan, heat the oil and when the oil is warm, add the mustard seeds. When the seeds pop, add in the chillies, curry leaves and asafoetida.
• Now add the onions and cook till the onions are translucent and cooked.
• Next, add the buttermilk and chickpea flour paste and let it come to a boil.
• The more you boil this gravy, the thicker it will become. If you want it slightly thick, let it come to a boil and then switch off the flame after checking for seasoning.
• Garnish with chopped coriander leaves and serve hot over plain rice or even Indian flatbreads.

You can call this a Maharashtrian Kadhi. For more Kadhi recipes, see Gujarati Kadhi and South Indian Mor Kozambu