A celebration of a feast with a family calls for this first course dish. It is served with steaming hot rice and dal with a dollop of ghee as the final flourish. This dish with various sides is eaten off a banana leaf in family gatherings or when priests come home to chant the vedic rites. Its truly amazing and is considered a celebratory dish. I am definitely assuming that there is no parallel to the Pitlai Powder or the Sambar Powder in the Indian cooking diaspora. They are healthy and extremely flavorful. Passion and perfection play a large part in cooking and preparing these Tambram dishes. They are indeed food fit for the Gods.