pithla

Pithla is a traditional curry from the Indian state of Maharashtra. The dish centers on besan (gram flour) mixed with water or buttermilk to form a savory gravy. It is a staple in many rural households and is commonly served with bhakri, a flatbread made from jowar, bajra, or rice; it can also be eaten with rice or chapati.

Typical preparation involves tempering oil with spices such as mustard seeds, cumin seeds, curry leaves, and a pinch of asafoetida, sometimes with turmeric. Onions and green chilies are often sautéed in the tempering. Besan is whisked with water to a smooth slurry, then poured into the pan and simmered with salt until it thickens and cooks through. Some versions use buttermilk instead of water to add tang and a lighter texture. Garlic or garlic-chili paste may be added in some households. The consistency ranges from a thin gravy to a thick, stew-like dish depending on the water-to-besan ratio.

Variations and related preparations include zunka and pithla bhakri, where pithla is served alongside bhakri. Pithla is valued for its simplicity, affordability, and high protein content from gram flour. It is widely prepared as a weekday meal and appears in home cooking as well as regional Maharashtrian cuisines and thalis.