KULTHI KA KUTT/ HORSEGRAM IN TANGY GRAVY

Kulthi or Horsegram is rich in minerals and vitamins. It is known by different names in different regions of India like kulath, huruli, kulith, gahat, galath…

It is a staple for the farmers. It is an excellent source of energy, also is gives warmth to our body. Hence it is mostly considered as a winter food.

This recipe comes from the Andhra region. It is slow cooked for a long duration on the traditional chulhas. The longer it cooks the better is it’s taste. Alternatively the pressure cooker can be used to save the time.

The kutt is thick in consistency. The brinjals in the kutt taste awesome. Sondal is be prepared with the cooked kulthi which is a byproduct of this dish.

It is usually enjoyed with ragi muddi (soft steamed dough made from ragi flour) and plain steamed rice.

Recipe for Kulthi Ka Kutt

Ingredients

• 250 gms kulthi
• 6 medium sized brinjals
• ¼ cup tamarind pulp
• 1 tsp powdered sesame seeds
• ½ tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp chilly powder
• 1 tsp cumin seeds
• 1 tsp fenugreek  or methi seeds
• Salt to taste

For masala

• 2 tbsp grated fresh coconut
• 2 medium sized onions (roughly chopped)
• 12 to 15 cloves of garlic

For tempering

• 7 curry leaves
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp split black gram dal
• 1 green chillies (chopped)
• ¼ tsp asafoetida
• ½ cup oil

How to make

Soak the kulthi overnight.

Pressure cook the kulthi till 5 to 6 whistles. Kulthi takes longer time to cook.

Separate the liquid and the kulthi. The liquid will be used for the kutt and the cooked can be tossed in a tempering to made a nutritious snack.

Make a fine paste with the ingredients for masala.

Dry roast the cumin and methi seeds and pound to make a coarse powder. Keep aside.

Cut the brinjals lengthwise with the thickness if one centimeter.

Heat the oil in a kadhai. Firstly add the urad dal followed by curry leaves, mustard and cumin seeds, green chillies and asafoetida.

Tip in the masala paste. Saute for a minute. Add turmeric, coriander and chilly powders. Stir well.

Add the chopped brinjals. Mix well. Also add the kulthi liquid and salt. Simmer for two minutes.

Now add the tamarind pulp and stir. Cover with lid. Simmer on low heat for 15 minutes.

The kutt will become thick and you may observe oil on the surface.

Serve with ragi muddi or steamed rice.