How do I stop the yogurt gravy from curdling?

Whisk the yogurt well with water, lower the heat before adding it, and stir continuously at first while bringing it only to a gentle simmer.

Can I make pithod ki sabzi ahead of time?

Yes. You can prepare and cut the pithod in advance, refrigerate it, and simmer it in fresh gravy just before serving.

Can I use sour yogurt for this recipe?

Yes, slightly sour yogurt works very well here and gives the gravy a more traditional tangy Rajasthani taste.

Why are my pithod pieces breaking in the gravy?

They may be cut before fully setting, or simmered too hard. Let them cool completely and cook them gently once added to the gravy.

What should I serve with pithod ki sabzi?

It goes best with plain roti, phulka, or simple steamed rice, which balance the tangy yogurt gravy nicely.

Home / Recipes / rajasthani / Pithod ki Sabzi

rajasthaniMediumvegetariannut free

Pithod ki Sabzi

RATING

4.2/5(27)

TASTE SCORE

7/10

A Rajasthani comfort dish made by setting a spiced gram flour batter, cutting it into pieces, and simmering it in a light yogurt gravy. It is homely, tangy, and especially good with roti or plain rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

191 cal

SERVINGS

METHOD · 9 STEPS

prep · ~5 min
Grease a plate and make the pithod batter.
1.Grease a thali or flat plate lightly with a few drops of oil.
2.In a bowl, whisk chickpea flour with 1.5 cups water until smooth and lump-free.
3.Add half the salt, half the turmeric powder, half the red chili powder, and mix well.
boil · ~10 min
Cook the batter until thick.
1.Pour the batter into a heavy pan and cook over medium heat.
2.Stir constantly so it does not catch at the bottom.
3.Cook until the mixture turns very thick, glossy, and starts leaving the sides of the pan.
TIPKeep stirring without a break once the batter heats up, or lumps can form quickly.
assemble · ~15 min
Spread and set the pithod.
Spread the hot mixture evenly on the greased plate in a layer about 1/2 inch thick. Let it cool and set fully, then cut into small diamonds or squares.
saute · ~4 min
Make the base for the gravy.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add cumin seeds and mustard seeds and let them crackle.
3.Add asafoetida, green chili, and ginger, then cook for 30 seconds.
4.Add coriander powder, the remaining turmeric powder, and the remaining red chili powder and stir briefly.
TIPKeep the heat low when adding the powdered spices so they do not burn.
mix · ~2 min
Whisk the yogurt mixture.
In a bowl, whisk yogurt with the remaining 1.5 cups water and the remaining salt until smooth.
simmer · ~8 min
Cook the yogurt gravy.
Lower the heat and slowly pour the yogurt mixture into the pan, stirring well. Bring it to a gentle simmer and cook for 6 to 8 minutes until the gravy looks smooth and lightly thickened.
TIPAdd the yogurt mixture on low heat and keep stirring at first so it stays smooth.
simmer · ~6 min
Add the pithod pieces and simmer gently.
Slide the cut pithod pieces into the gravy and simmer gently for 5 to 6 minutes so they absorb the flavor without breaking.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti or plain rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the besan batter until it leaves the pan clearly; undercooked pithod stays pasty and won’t set neatly.
2
Spread the hot batter quickly on the greased thali, because it firms up fast as it cools.
3
Cut the set pithod only after it is completely cool, or the pieces can tear at the edges.
4
Keep the flame low when adding the whisked yogurt mixture to prevent the gravy from splitting.
5
Simmer the pithod pieces very gently in the kadhi-style gravy so they absorb flavor without breaking.
6
If making ahead, set and cut the pithod first, then prepare the yogurt gravy just before serving for the best texture.

RECIPE VARIATIONS