Kulith Pithla-Reminiscing Black Friday that rocked Mumbai.
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • ½ Cup=60gms Kulith (Horse gram) Flour- easily available in market or in online stores
  • 2 Large=180gms Onions-sliced into lengths
  • ½ Cup fresh grated Coconut
  • Cooking Oil
  • Water
  • 2 Green Chilies
  • 5-6 Cloves of garlic
  • 1 tsp Cumin Seeds
  • 2 tbsp Fresh Coriander Leaves
  • 1 tsp Mustard Seeds
  • ¼th tsp Asafoetida Powder
  • ¼th tsp Turmeric Powder
  • 1 tbsp Malvani Masala (can be replaced with 2 tsp Red Chili Powder + 1 tsp Garam Masala)
  • 2-3 Kokum rinds (optional)
  • Salt
Instructions
  1. We will now make a coarse masala paste. In a mortar and pestle, put Cumin Seeds, Cloves and Green Chilies. Make a coarse paste of these ingredients. You can even use an electric grinder for making this paste. Remove and keep it aside
  2. Now, we will make a thin batter from Kulith flour. Add water to make a thin batter. We have used almost ¾th Cup water for making this batter. We have put a pan on heat.
  3. Heat 3 tbsp Cooking Oil in a Pan. Add Mustard Seeds. Add Asafoetida Powder and freshly grounded masala. Let Garlic become slightly brown in color
  4. Add sliced Onions and let is become brown in color. Onions have become brown in 6-7 mins on medium heat.
  5. Now add Turmeric Powder and Malvani Masala. 1 tbsp Malvani Masala can be replaced with 2 tsp Red Chili Powder + 1 tsp Garam Masala
  6. Mix the masala with Onions for couple of mins. Add Kulith flour batter. Stir well with the Masala. Now, add water and adjust the consistency of Pithla. The consistency must not be too thick. Traditionally, it is eaten with rice in Konkani households.
  7. We will add about 4 Cups of water. Add Salt to taste. Let the Pithla boil on high heat. When Pithla begins to boil, reduce heat and cook covered
  8. Uncover after 5 mins of cooking. Pithla starts to slightly thicken. Now add Kokum (optional-can be skipped). Now, we will cook Pithla uncovered for 2 mins
  9. After 2 mins, add grated Coconut and chopped Coriander leaves. Pithla starts to thicken after adding Coconut. Now cook for another 1 min.
  10. Kulith Pithla is ready now. Serve it hot
  11. You can relish this Kulith Pithla with Roti or Bhakri. Kulith Pithla served with hot steamed rice and roasted Papad is my favorite comfort meal.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/kulith-pithla-horsegram-curry/