Bhajja pitto is a spicy powder made from urd dhal, dry coriander seeds, red chillies and turmeric powder. The proportion of urd dhal and dry coriander seeds is mandatory to get the correct taste, aroma and flavour for the dish. Bhajja pitto stays for 2 weeks when kept at room temperature or for 2 to 3 months when refrigerated. Bhajja pitto is used in the preparation of curries, ukkaries (dry curries), and also used for stuffing vegetables.
In this post I will be discussing on how to prepare bhajja pitto. I will also tell on how to prepare the dish kooka saglaein with bhajja pitto. Kooka saglaein can be had along with chapatti or even with rice as a side dish.
Preparation of Bhajja pitto
Ingredients
You need
- 1 cup Urad dal
- 1 cup coriander seeds
- 15 to 20 red chillies
- 1 tspn turmeric powder
- 4 tspn of asafoetida/Hing
Method
Dry roast urad dal, coriander seeds, red chillies separately. After roasting urad dal will be rose in colour, coriander seeds will be crisp when you crush it between your fingers.
Add all the ingredients including turmeric powder and asafoetida into a mixer grinder which has been washed and sun dried.
Grind it to a fine powder.
Your Bhajja pitto is ready to be used. Use it as and when you require.
Store in sun dried air tight containers.
Shelf life: If refrigerated in a frost free freezer it will stay for one month without loss of flavour and taste.
Kooka saglaein from Bhajja pitto
Kooka saglaein is a simple but tasty dish that is easy to prepare if you have bhajja pitto made ready in your hands. You can have this with chapatti, poori, and even with rice. Some recipes season the dish and some do not. So you can pick your choice whether to season or not. No onion and garlic added.
Ingredients
You need
- 2 boiled and mashed
- Bhajja pitto as per your taste
For seasoning (Optional)
- Oil for seasoning
- A small spoon mustard
- 1 sprig curry leaves
For Garnishing
- Coriander leaves (Optional)
Method 1 (With seasoning)
Pressure cook two potatoes along with the skin till cooked. Remove the peel of the potato and mash it.
In a kadai heat oil for seasoning. Add mustard seeds and when they splutter add the curry leaves and sauté for a minute.
Now add the mashed potatoes to the seasoning. Add the required salt and water and boil for some time.
Once the water boils add the bhajja pitto and mix well. You can add according to your taste.
But remember the more you add the more thick the dish becomes. Cook for 2 to 4 minutes. Once done switch off the flame. The dish is of semi thick consistency. So adjust the water as per your requirement. If the kook saglaein thickens, boil water and add to the dish to loosen it.
You can garnish the dish with coriander leaves. This is optional.
Your Kooka saglaein is ready to be served.
Serve with chapatti, poori or with rice.
Method II (Without seasoning)
Ingredients
You need
- 2 boiled and mashed
- Bhajja pitto as per your taste
For Garnishing
- Coriander leaves (Optional)
- Curry leaves
- Fresh coconut oil
Method
Pressure cook two potatoes along with the skin till cooked. Remove the peel of the potato and mash it.
Add to the vessel in which you are going to prepare the dish.
Add water and salt and boil for 3 to 4 minutes.
Once done add the bhajja pitto and mix well. You can add according to your taste. But remember the more you add the more thick the dish becomes. Cook for 2 to 4 minutes.
Once done switch off the flame and add fresh coconut oil while the saglaein is hot followed by addition of curry leaves. The dish is of semi thick consistency. So adjust the water as per your requirement. If the kook saglaein thickens, boil water and add to the dish to loosen it.
You can garnish the dish with coriander leaves. This is optional.
Tips
The dish is of semi thick consistency. So adjust the water as per your requirement. If the kook saglaein thickens, boil water and add to the dish to loosen it.
