“Kulitha Saaru (Horse Gram Saar) with addition of Kokum Aagal and Kulitha Upkari (Horse Gram Bhaji)” … there is a tradition of preparing Kulith/ Horse Gram on Saturdays amongst Konkani Saraswats … sometimes I add semi dried kokum or dried Kudampuli to kulitha saaru as we like it’s taste with a little bit of amsani/ tartness/ khaatapan … a friend suggested this concentrate which was available in stores and I had bought it a few weeks back … added on about 3 tsp to the saar obtained from cooking kulith and gave it a strong loshney panna/ garlic tadka … delicious saaru ready to be served with rice along with upkari or you can serve it steaming hot as appetizer too … Yummilicious …
** Kulitha Saaru ie Horse Gram Saar is a very common dish from Konkani Saraswat Cuisine seasoned usualy with garlic and red chilly and served steaming hot with rice. A very common dish in my home which I prepare with mild variations here and there while preparing. Somehow I found that there are lesser posts on saar prepared using this pulse to my surprise, my only guess is I must have somehow not checked out and presumed they are done. Well, as it is commonly prepared, I will keep it mind and click and post the variations here on. The traditional method is simply seasoning with garlic and red chillies and serving with rice with a blob of butter on top and it is simply awesome. I sometimes make variations by adding on some veggies or some tart inducing ingredient like tomatoes, kudampuli or kokum and we just love it. Addition of semi dried kokum pieces is my most favorite of all and I was surprised when my friend told me that we get concentrate form of the same. Off course I knew the sweetened concentrates were available but never knew that salted ones were available too.
I believe a few teaspoons are added on to curries or saar or sol kadhi preparations and you are done. So, I bought a bottle a few weeks back and was simply waiting to try it out and the taste is simply awesome after boiling of the saar, I guess the flavor needs to get seeped into the saar for that delicious outcome, so do not hurry with the saar and give it a good boil of 10-15 minutes and resting time of 30 minutes too. I will be definitely trying out other saars too by adding on this on too different dishes, so you will be seeing more of it for definite. oh yes, I forgot to mention in Marathi language the concentrate is called “Kokum Aagal”, if you come across it do purchase the same, it is a storehouse of good nutrients and has immense health benefits, which you will come across if you Google. Do try out this saar and also browse through the Blog for other dishes and give them a try. They are all tried and tested in my Kitchen and definitely good for health as home food is the best and we should follow that pattern our ancestors did. Stay Safe, Stay Fit, Stay at Home, God Bless you and your family.
** Here is my simple recipe for “Kulitha Saaru (Horse Gram Saar) with addition of Kokum Aagal” …. My Style …
** Pick, clean and wash one cup of kulith/ horse gram and soak in plenty of water either overnight or for 4-6 hours. Once again rinse well, put it in pressure cooker and cook to 4-5 whistles on medium to low heat.
** Note : Soaking is good for all pulses but in case you want to straight away try it out too you can do so, just follow the above method of cooking however cook to 2 whistles then lower the heat to minimum and let cook for 5 minutes, in between if there are whistles don't worry, then once again raise the heat and cook for another 2 whistles and it gets done too.
** Note : I must mention here that soaking is good as the pulses double up in size release certain nutrients from within, soften up a bit, takes lesser time to cook and above all are more easily digestible. You can also sprout them and cook as mentioned above it, that is more nutritious and I do so many a times.
** Let the pressure fall on it own, when able to open the lid do so and pour the contents into a large stainless steel vessel and pour in about 3-4 cups of water mix well, cover and keep aside for 10 minutes. Now the kulith will be settled on base, gently tilt the vessel and drain off all the cooked water, which is called the “Kulitha Saaru/ Horse Gram Saar” into another vessel.
** Check the consistency of the saaru, if you feel you want to thin it out, you can add another cup of water. However, do not make it too thin, add in salt to taste and 3 teaspoons of Kokum Aagal/ Concentrate and bring to a boil, once it boils, lower the heat and let it simmer for a good 10-15 minutes. Meanwhile prepare the seasoning/ tempering on a different pan.
** For Seasoning/ Tempering : Heat 1 tablespoon of oil in a small pan, when hot lower the heat and add in 5-6 crushed garlic cloves (you may peel or retain the outer skin) and fry for a few minutes till it slightly changes in colour, now add I 3-4 dry red chilly cut into pieces, fry for a second and pour this over the simmering saar and mix well.
** Let the saaru/ saar simmer for another 5 minutes and then remove and keep it aside covered for another 20-30 minutes for the flavors to get infused well within the saaru and then it is ready. Before serving bring it to a rolling boil and check consistency and add in water if required. This is called “Kulitha Saaru/ Horse Gram Saar” and it is ready and done.
** “Kulitha Saaru/ Horse Gram Saar with addition of Kokum Aagal” is done and ready to be served. Always serve it steaming hot on rice with a blob of butter on top and it tastes wonderful. You can serve it with any mildly spiced rice too. Also season the remaining cooked kulith with garlic and red chillies as upkari adding freshly grated coconut for garnishing and serve it along with the saar as side dish too, that is what I always do or you can cook it completely into another dish with addition of masala, for which again I am sharing a common link of all dishes below, do check it out.
** Though Kulitha Saaru/ Horse Gram Saar tastes great with rice, there are many of my friends who do not eat rice and their staple food is chapati/ roti/ parathas. To all of them I say, you too should try this out, you can serve it as an appetizer or soup with lunch/dinner and it tastes equally good, if desired you can prepare rasam out of it with addition of spiced powder.
** Kulith ie Horse Gram is very good for health and we Konkani Saraswats have a tradition of preparing it on Saturdays in different types of dishes, if you use the search option you will find many variations posted in the blog, do try them out and enjoy with your family and friends.
** Sharing the recipe link below for "Kulitha Saaru/ Saar and Kulitha Upkari/ Bhaji" which you can check out on as there is not point in repeating the same over again … again I am also sharing a common link to all the "Kulith/ Horse Gram" dishes posted in the Blog before, which includes Saar, Dosa, Curries etc. Do check them out and prepare and enjoy them with your family and friends ...
Excellent blog post and Many thanks. Delight with Rice --Sheeth ani Saar. Kulith is Most useful for home remedies esp Kidney stones Rgds TR
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