Horsegram/kulith is very rich in protein,calcium and iron. It is low in fat. It is one of the richest source of proteins in vegeterian category. A regular in Maharashtrian/konkani cuisine it is not widely known like maharashtrian pithla that is prepared with gram flour. Kulith pithla has a distinct unique flavour. Kulith flour/ pithi as it known in Marathi is easily available at the grocers. Do try and include this comfort food in your regular meals as it is extremely nutritious and healthy. It’s real quick and easy to prepare, a time saving healthy recipe I’d say. Serve it piping hot with steaming hot rice or polis/ bhakris.
- 4 tbsp (1/4th cup)horsegram flour
- 1 3/4th to 2 cups water approximately
- 1 tbsp oil
- 1/4 tsp mustard seeds
- 1/8 tsp asafoetida
- 1 dry chilli broken
- 1/8 tsp turmeric powder
- 3/4th to 1 tsp kashmiri chilli powder (adjust spice level)
- 1 small onion finely chopped
- 6 to 8 cloves of garlic + 2 green chillies (adjust to spice required) crushed in a mortar and pestle
- 1 petal kokum
- Salt to taste
- 2 tbsp freshly scraped coconut
- Finely chopped coriander leaves to garnish
- In a mixing bowl mix horsegram flour and water well taking care that there are no lumps.The mix should not be too watery, hence add water slowly. Keep the mix aside.
- Heat oil in a pan. Add mustard seeds, when they splutter add asafoetida, mix well. Add garlic green chilly paste, saute till you get its aroma, then add onions, saute till tranluscent. Then add turmeric powder, mix well, pour the horsegram flour mix,add red chilli powder, salt, kokum and a little water if required to get an even consistency. Keep stirring frequently till it comes to a boil on low flame. Once it boils it’ll thicken. In case it absorbs more water and thickens a lot, add a little water and bring to a boil. It takes approximately 8 to 10 minutes to cook. Switch off the flame, garnish with freshly scraped coconut and finely chopped coriander leaves.
- Serve kulith pithla piping hot with steaming hot rice or polis/bhakris.You really don’t need any other accompaniment with this flavourful curry.
- Pithla is a versatile recipe wherein you can change the medium used for tanginess. Some add buttermilk or tamarind pulp or kokum. Each variation tastes great.
- The quantity of water to be added depends on how much water the flour absorbs. The best thing about pithla is you can increase or decrease its consistency as per your choice and yes it tastes great any which way you make it.