“Kulith- Piyava Jadda Kismuri (Horse Gram- Spring Onions Curry)” served with Kulith (Horse Gram) Saar and Chapathi (Roti/ Phulka) … kulith is good for health though it slightly creates excess heat in body if consumed in excess … kismuri is a dry dish from Konkani Saraswat Cuisine that can be prepared with out without addition of masala … prepared this delicious dish with addition of masala along with fresh spring onions … tastes awesome served with roti … also included on saaru which is a must whenever I cook kulith … Yummilicious …
** Kismuri is a traditional Konkani Saraswat’s dish that is prepared with and without addition of ground masala. In my home we love both and I often prepared them either way for lunch. I have included all details about this dish in my other kismuri posts, so will not repeat the same all over again. Sharing a common link to the recipes, so that you can browse and read them in leisure. I served this semi dry side dish along with phulkas and it was an excellent combo though you can serve it with rice along with prepared kulith saar.
** Kulitha saar is a must whenever I prepare dishes using the same. Once pressure cooked I allow it to rest for a few hours which thickens its texture making the saaru that much more tastier. I love it seasoned with garlic though you can season it in any way you like. Off course serving it with a dollop of fresh homemade loni/butter is must, a habit I studiously follow from my Mom as kulith is believed to create excess heat in body and addition of loni somehow cuts it down. Do try out this awesome side dish and enjoy with family.
** Here is my Recipe for “Kulith- Piyava Jadda Kismuri (Horse Gram- Spring Onions Curry)” … My Style, do try it out, tastes awesome ….
** Ingredients :
Kulith/ Kollu/ Horse Gram : 1 cup
Piyava jaada/ Kaande ke patta/ Spring Onions : 8-10
Piyavu/ Kanda/ Onions : 2 medium sized
Salt (Namak/ Meeta) : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Coriander seeds/ Dhania/ Kothimbir : 2 tsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imli : small marble sized.
Jeera/ Cumin Seeds : ½ tsp (Optional)
Methi/ Fenugreek Seeds : ¼ tsp
Oil/ Tel/ Tela : 1 tsp
** For Tempering :
Oil/ Tel/ Tela : 2-3 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
** Wash and soak horse gram in plenty of water overnight or for at least 6-8 hours. Drain and once again wash it well, then add it into a pressure cooker pan along with enough water say about 2 inches above the level of the horse gram.
** Close the lid and cook on medium heat to 1-2 whistles then lower the heat to minimum and let cook for another 5-8 minutes, don't worry if it lets out few whistles. Once again raise the heat and cook to 2-3 whistles for the kulith to cook well.
** Let pressure in cooker fall on itself, then open the lid do so and drain off the cooked water and keep it aside to prepare saar. For the method of preparing kulith (horse gram saar) and simple upkari/ bhaji I have shared a link at the bottom of this recipe.
** Note : Do try out saaru/saar using the cooked kulith water and serve it with rice or appetizer with a dollop of fresh homemade loni/ butter, it tastes excellent, so does the simple bhaji with addition of coconut gratings, check link shared at bottom.
** Peel skin of onions, chop them to small sized pieces, ensuring that they are not cut too fine. Wash, cut the spring onions and keep them separately aside. You can use only spring onions if desired too, but then addition of excess greens of the spring onions will not give the desired taste, that is the very reason you need to add some onions too.
** For grinding masala : Heat oil in a small pan, when hot add in coriander, jeera and methi seeds and fry for a few mins. Now add in chillies and further fry for few seconds. Remove and add fried ingredients into mixer grinder along with coconut and tamarind and grind to a semi coarse paste using little water as you need to keep the masala on drier side, so avoid addition of excess water while grinding, also remember not to grind too fine.
** Heat oil in a large thick bottomed kadai/ pan, when hot add in mustard seeds, when they begin to splutter add in the curry leaves followed by the chopped onion. Fry on medium heat for about 2-3 minutes then add in the greens of the spring onions along with chopped bulb portion and continue frying for another 3-4 minutes till pinkish in color.
** Now add in the drained and kept pressure cooked kulith along with salt to taste and mix well. Check and add in about ½ cup of water, mix well, cover and let cook on low to medium heat stirring in between to avoid the masala getting burnt. Do not add excess water or the curry will thin out in texture which is not the desired consistency for kismuri dish.
** Let the kismuri get cooked well for about minimum 10 minutes so that the curry turns well dried in texture. You can check out the picture properly for reference, you can also browse through the common link shared at the bottom of this recipe which includes many kismuri dishes prepared with various veggies, pulses etc.
** “Kulith- Piyava Jadda Kismuri (Horse Gram- Spring Onions Curry)” is done and ready to be served. Tastes best served hot as a side dish along with roti/ chapathi/ parathas or with Dalitoy (spiced daal)- Rice as an accompaniment. We loved it very much served with phulkas and I am sure your family will too, just try it out and do give me a feedback if possible even in case of any query.
** Sharing a common link to both dry and masala “Kismuri” shared in the blog, please check out the same, there are plenty of choices that you may love to try for your family …
** For "Kulith (Horse Gram) saaru and upkari", a traditional preparation from Konkani Saraswat cuisine, Please refer to the link shared below …..
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