“Kulith- Loshne’ Gooli (Horse Gram- Garlic Chutney Ball)” … gooli or chutney ball also called as chammanthi podi in southern parts of India is nothing but ingredients ground to a semi coarse texture in such a way that you can form a ball out of it … this is one our favorite form of gooli chutney that tastes awesome served with pejja/ rice porridge/ ganji oota/ kanjee or just mixed in with plain rice or even with Idly, dosas … Yummilicious …
** As I mentioned loshne’ gooli is a very famous semi dry chutney prepared in coarse texture which tastes best served with pejja/ rice porridge/ ganji oota/ kanjee though it goes well just mixed with plain hot rice too. You can also serve it with dosas, idly etc. but in my home we simple love to relish it with pejje jevana. The same can be prepared in various combinations with any ingredients of one’s choice and I have posted plenty of them before to which I will be sharing a common link at the bottom of this recipe, for convenience of browsing through.
** Coming to kulith ie horse gram/ kollu/ huruli kalu is a legume full of health nutrients. I am sure you will find a lot of information on net, so will not go into it here. However, kulith is heat producing to body and is best consumed in limits and should preferably be followed the next day with green gram/ moong in case of excess heat created. Best to be consumed during winter or monsoon for overall health benefits. There are many recipes included in blog as we Konkani use it a lot, sharing a common link at the bottom to browse through.
** The basic ingredients for loshne’ gooli is freshly grated coconut, garlic, red chillies and tamarind and the same can be served as it is too after grinding it well. The grinding part is the most trickiest and you have to do so without addition of water or sparingly to get the right consistency. But once you learn the knack it is breeze work and I am sure you will want to try all options as such is the craze for this tasty chutney that is quite a tongue teaser. Do try them out and enjoy with your family and friends with any accompaniment of your choice.
** Here is my simple method for preparing “Kulith- Loshne’ Gooli (HorseGram- Garlic Chutney Ball)” … my very own style …
** Ingredients :
Kulith/ Horse Gram/ Huruli Kalu : ½ cup
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 10-12
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Chinchama/ Imly/ Tamarind : one small marble sized.
Garlic Cloves/ Losun/ Lehsun : 12-15 cloves.
Salt/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : a little bit
** NOTE : To get the best Gooli/ Chutney Ball consistency always grind on stoneware/ ragado or mixer grinder without addition of water. Keep mixing in between often to get evenly coarsely well ground ball forming consistency chutney. The water content in the ingredients are usually enough for grinding, but in case of necessity, you may sprinkle some water as you grind too.
** In a thick bottomed Iron kadai/ pan add in the kulith after picking it for stones if any and roast on medium heat till you get a lovely aroma and it is crisp and done. Remove and place well spread on a plate to cool while you proceed with the other procedure.
** In the same Iron kadai/ pan add in just a dash of oil and fry the red chillies for a few minutes, remove and then add in the garlic cloves peeled and cut into pieces and fry for just a minute, remove and add it to the chillies and keep it aside to get cooled.
** Note : You can add in raw garlic too, without frying which is what I do most of the time. However, just stir frying it for one minute only, releases the oil in it and gives a better aroma to the gooli/ chutney, but be careful and DO NOT FRY for more than a minute.
** When the kulith is cooled put it in mixer grinder and grind to a fine powder texture. Add in red chillies, garlic, tamarind, salt to taste and further grind all to a well mixed consistency. Mix in between often to get an even textured mixture and do not add water.
** Lastly add coconut and further grind till all the ingredients have been well crushed and ground to a even texture. To check if done, remove a little bit and try forming a ball out of it, if it breaks, further grind for a minute or sprinkle some water if absolutely necessary.
** Remove the ground mixture on a plate or bowl and combine it well like you do with chapthi dough to bind into a round large ball consistency or you can prepare them into smaller lemon sized balls too for convenience of single serving as is your choice.
** “Kulith- Loshne’ Gooli (HorseGram- Garlic Chutney Ball)” is done and ready to be served. If you need to serve it later, do store it in air tight container in fridge right away. Tastes best served with pejja/ rice porridge, ganji oota/ kanjee or with Idly/ dosas/ appos etc.
** This gooli/ chutney is best served fresh as it does not keep well even in fridge for more than a day or two. The inclusion of fresh coconut is the reason behind the shelf life, which can be avoided by using roasted coconut, however the taste lies in fresh coconut only.
** In case of emergency or to avoid wastage in case of excess or leftover the gooli/ chutney ball can be stored in freezer for a few days and then brought to room temperature before serving, though here too I must say there is a slight variation in taste as it looses freshness.
** Sharing a common link to “Gooli and Chutney” recipes below, Please browse through in liesure and try them out, they are all tested in my kitchen and are very tasty …..
** Sharing a common link to all “Kulith/ Horse Gram” recipes in the Blog, a very healthy legume that you should add into your food list, go ahead and try it out as there are plenty of choices given in the link below …..
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