“Kulitha Kadhi (Horse Gram Masala Saar)”… kulith is a nutrient- packed legume having immense health benefits making it important to be included in our diet … In many homes of GSB Konkani Saraswat's, there is a pattern of following certain legume/ pulse on each day of the week; which I try to follow as much as I can … this method of rotation of pulses/ legumes was brought into practice wisely by our ancestors so as to include maximum health benefits into our diets … here is a simple- delicious- healthy- protein- rich dish that tastes best served steaming hot with rice during meals … do try it, tastes awesome … Yummilicious ….
** I have written all I have to say about pulses/ legumes and its inclusion in our GSB Cusine in the title, I guess this is the pattern followed in most communities. Coming to “Kulith (Horse Gram/ Huruli Kaalu)” this is a nutrient- packed legume known for helping kidney stone prevention/ dissolution, supporting weight management (high protein/ fiber), improving digestion, managing blood sugar etc. etc. etc. of course there are plenty of more benefits, do’s and don’ts which you can check out on Google.
** In all, as mentioned on title, all these benefits makes it important for us to include it into our diet to reap in the benefits. Luckily in GSB Konkani Saraswat Community “Kulith” has always been a part of our meals as is it included into curries or in preparation dosa, idly etc. In fact, even dry/ wet chutney is prepared using this legume and they all taste wonderful. If you browse through my Blog, you will find more dishes shared, so, go ahead and try them, if you want to add them on to diet henceforth.
** I often prepare curry, dosa, idly, saar using Kulith, though kadhi, is something I never prepared much, maybe just a few times over 3 decades. I retrieved this from my old hand written diaries, which are my treasure trove of 2 decades of cooking during my initial marriage days. While many have never been written, there are 7 diaries in all, of which only some are blogged here and plenty are still on the draft mode. I am sure it will take a long time for me to complete the task but sure to do them all.
** This one is a simple Kadhi prepared grinding cooked kulith/ horse gram along with coconut and fried spices which is then tempered with garlic. Sharing just an important tip here, do not cut down on the mentioned spice or tamarind quantity, as this kadhi tastes best serve spicy- tangy. I understand some are hesitant when it comes to tamarind, but trust me here for this recipe it is necessary, lest the taste is lost. Well, that’s my opinion, which may differ with others, but do give it try, sure to be loved.
** I have prepared about 2-3 types of “Kulith (Horse Gram) Kadhi” to date. One is to use only the strained cooked water with ground masala, the other is to use both strained water and ground masala with inclusion of cooked horse gram while grinding. Again, another one is prepared with roasted- powdered kulith/ horse gram. Here, today I am sharing the one prepared with strained water+ ground masala+cooked horse gram while grinding, it tastes wonderful served steaming hot with rice.
** Here is my recipe for “Kulitha Kadhi (Horse Gram Masala Saar)”… my style …
** Ingredients :
Kulith/ Horse Gram/ Huruli Kaalu : ½ cup
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Oil/ Tel/ Tela : 1 tblsp
Coriander Seeds/ Kothambari/ Dhania : 1 tblsp
Cumin Seeds/ Jeera : 1 tsp
Fenugreek Seeds/ Methi : ½ tsp
Pepper Corns/ Miri/ Mire : 1 tsp
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 2-3
Garlic/ Losun/ Lehsun : 2-3 peeled
Kashmiri Dry Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 3-4
Tamarind/ Chinchama/ Imly : small lemon sized ball/ 2 tblsp
Coconut/ Nariyal/ Soyi : ¼ cup
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp
Garlic/ Losun/ Lehsun: 10-12 cloves medium sized.
Dry Red Chilly/ Sukki Mirsanga/ Sooki Mirchi : 2-3
** Pick, clean, wash well and soak in plenty of water "Kulith/ Horse Gram" either overnight or at least for minimum for 4-6 hours. Once again, rinse well, put it in pressure cooker with just enough water say about an inch above the level of kulith and cook on medium heat to 1-2 whistles then lower the heat to minimum and continue to cook for another 5 minutes, in between if there are whistles don't worry, then once again raise the heat and cook for another 1-2 whistles and it's done.
** 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 if desired and cook as mentioned above it, that is more nutritious and I do so many a times.
** Let the pressure fall on its own, when able to open the lid do so and strain the cooked kulith water into another vessel by slowly tilting the cooker carefully so that the kulith remains back in the cooker. The strained water will be used while grinding as well as to later bring the kadhi consistency. The cooked kulith will have to be added to the grinding ingredients to be ground smooth, so the straining is necessary.
** Note : Usually while preparing curry with cooked Kulith/ Horse Gram, the cooked legume is used while the drained cooked water is tempered with spices- garlic which is referred to as “Kulitha Saaru/ Horse Gram Saar” in GSB Konkani Saraswat Cuisine. You will find those recipes in the Blog, to which I will also share a common link at the bottom of this recipe for easy browsing. However, for this recipe both cooked water as well as legume is used, so do not use excess water while cooking. Again, if desired you can prepare it while preparing the curry by keeping aside some cooked legume and cooked water too, like how I have used here in preparing kadhi as well as koddel.
** For Masala to be Ground : Heat oil in kadai/ pan, when hot add coriander seeds, cumin seeds, methi seeds, pepper corns, green chilly cut to pieces, garlic (skin peeled and crushed) and fry until they are evenly lightly browned. Do not burn or turn them too brown lest it will turn bitter. Lastly add red chilly and further fry for another minute only, remove and keep it aside to cool a little bit, say for 2-3 minutes.
** Add the fried ingredients into a mixer grinder along with coconut, tamarind, cooked- cooled kulith/ horse gram and grind all together to a fine paste adding cooked kulith/ horse gram water as is necessary. The masala ground should be very fine in texture and there should be no lumps or any ingredient pieces leftover.
** Add the ground paste into a thick bottomed vessel along with remaining kulith cooked water if any and mix well. Check and add water if required to bring to a thick kadhi consistency (Check picture) and bring to a boil on medium heat. Add salt to taste and continue to cook, when you see bubbles appearing on surface, lower the heat to minimum and simmer for 5-10 minutes stirring often for even cooking.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil (you can use any oil) in a small pan, when hot lower the heat to medium and add peeled or with peel slightly mashed/ crushed garlic cloves and fry until they turn slightly browned. Add the dry red chillies cut into small pieces and fry for a few seconds only, do not burn them. Remove, pour over simmering curry, mix well, remove from heat, cover with a tight lid and keep it aside for 25-30 minutes for the flavors to be infused well into the curry.
** Note : You can peel the outer skin of garlic or leave it on for tempering. You have to crush the garlic slightly with a heavy weight if you keep the skin before adding it to oil. Traditionally garlic was never peeled as the skin imparts more flavor to curry. Now, some have started peeled and tempering them, you can follow any method you wish to and choice is entirely yours. I sometimes do, sometimes don’t. Recently I have stopped the peeling method as you can see in the main picture.
** “Kulitha Kadhi (Horse Gram Masala Saar)” is done and ready to be served. Always serve kulitha kadhi steaming hot with any rice of your choice for best of taste. This kadhi tastes great served with either plain rice or rice- moong dal khichidi and I will not suggest any other combo. You can try this kadhi when you cook kulith/ horse gram to prepare any other dish too, it saves on time and effort. Do give it a try, I am sure your family and friends will love it and do give me a feedback if possible, it helps me in improving myself and doing that much more. I know I am repeating myself, however, I want to mention again, please prepare this kadhi spicy- tangy for best of taste, do not cut down on any quantity mentioned of the ingredients be it spices or tamarind.
** Given below are common links to “Horse Gram (Kulith)” recipes, that have been added on in the blog. You can browse through for more recipes for a proper knowledge GSB Konkani Sarawat dishes, they are all tasty .....
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