Kulitha Khotte Usli / Seasoned Horse gram Idly (crumbled) with Green Chilli Amla Pickle
This dish is prepared out of the remaining Khottes prepared for breakfast. The dish is similar to upma. Usually this is prepared out of the plain Idly or Khotto, here I have attempted in preparing it out of the remaining Kulitha khotte. To get fine crumbles out of the khottes, keep them in the fridge overnight. Chilled khotte becomes easier and you get finer crumbles out of them.
Method: Crumble 3-4 Kulith khottes finely / coarsely (as per individual liking). Do not use mixer to crumbles them they will get ground to paste like mixture, crumble them with clean hands. Its easy and better this way. Add ½ cup of freshly grated coconut and some salt to it and mix well. Here I have added only ¼ cup of grated coconuts as I had already added coconuts bits to the kulith khotte. Also check salt while adding as the khotte already contains salt in it.
Heat a thick bottomed kadai with 2-3 tblsp of oil, when hot add 1 tsp urad dal, when the colour changes slightly add rai (sasam) and when it splutters add 10-12 curry leaves, 1-2 green chillies. You may add more / less or completely omit adding chillies as green chillies and ginger are already added while making kulith khotte. However you can add 2-3 green chillies slit lengthwise.
Lower the heat to minimum and add the kulitha khotte crumbled mixture and mix well. Cover and cook in its own steam for 5-10 minutes. Check in between to see that the mixture does not get burnt at the bottom. Do not add any water.
Serve hot for breakfast or evening tiffin with some spicy pickle and enjoy the flavor of coconut and kulith in the usli.
** For the recipe of Kulith Khotte please refer the link given below ….