Green Tomato Spicy Sauce / Pacha Thakaali Pitlai

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Viji Varadarajan

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Green Tomato Spicy Sauce / Pacha Thakaali Pitlai

A typically tasty and unique dish prepared in a Tambram home. These green/unripe tomatoes give a special zing to the dish added with pitlai powder. Important Tip: This dish does not need tamarind to be added as it already has a tanginess of its own. Green tomatoes are tangier than the ripe ones. It's very tasty when mixed with streamed rice and dal and with a dollop of ghee.
Servings 3
Prep Time 20 mins
Cook Time 20 mins


  • 1/4 cup tur dal, soaked in hot water with a little turmeric powder for 20-35 minutes and cooked to a soft mash
  • 4-5 medium tomatoes chopped into 4 pieces
  • 2 tbs pitlai powder (in the podi section)
  • 1/2 tsp turmeric powder
  • .68 kg pumpkin peeled and chopped (optional)
  • 3/4 tsp salt


  • 1/4 tsp mustard seeds
  • 8-9 curry leaves
  • 1 tsp oil


  • Boil a little water with salt and cook the tomatoes until they are soft but retain shape.
  • Heat oil and pop the mustard. Add the curry leaves and immediately add the cooked dal mixed with a little water and stir for a few seconds.
  • Now add the tomatoes to this and stir all in for a few seconds. Remove and transfer to a serving dish.
Course: condiment
Cuisine: Indian

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