Kuleeth Pithla

  • Prep Time
    10 Mins
  • Cook Time
    10-15 Mins
  • Serving
  • View

<strong><em>Super Food – High on Nutrition – Tremendous Health Benefits – Great for Diet Plans</em></strong>

<strong>Preparation Time:</strong> About 10 Minutes

<strong>Cooking Time:</strong> 10-15 Minutes

<strong>Nutrition Value:</strong> Horse gram is rich in dietary iron and calcium. It is also one of the richest vegetarian sources of protein. … 100gms of horse gram supplies 321 calories, 22gms of protein, 287mg of Calcium, 311 mg of Phosphorus and 7mg of Iron

<strong>Benefits:</strong> The <a class="dynamic_heading">Amazing Wellness Incentives Of Horse Gram:</a>
<li><a class="dynamic_heading">1. Traditional Medicine</a></li>
<li><a class="dynamic_heading">2. Glowing Skin</a></li>
<li><a class="dynamic_heading">3. Controls Diabetes</a></li>
<li><a class="dynamic_heading">4. Promotes Weight Loss</a></li>
<li><a class="dynamic_heading">5. Improves Sperm Count</a></li>
<li><a class="dynamic_heading">6. Protects Liver Functions</a></li>
<li><a class="dynamic_heading">7. Treats Kidney Stones</a></li>

Groundnut Oil – 2 Tbsp
Rai (Mustard Seeds) – 1/2 Tsp
Curry Leaves (Kadipatta) – 8 to 10 leaves
Green Chilly – 3 nos (vertically slit)
Ginger (Freshly grinded) – 1/2 Tbsp
Garlic (Freshly grinded) – 1/2 Tbsp
Green Chilly Paste – 1/2 Tbsp (or as per taste)
Hing (Asafoetida) – 1 Pinch / 1/4 Tsp
Haldi (Turmeric) – 1/2 Tsp
Peanuts (Boiled) – Handful / Half Cup
Onions Medium Sized – 2 nos. (Finely Chopped)
Salt – about 1 Tsp (or to taste)
Kuleeth Aata (Horsegram Flour) – 1 Cup
Dahi / Curd (Preferably Homemade) – 1/2 Cup
Water – 4 to 6 Cups (or as required to maintain thick consistency)
Jaggery (Gud) – 1 Tsp
Coriander – 1/2 Cup Finely Chopped


<strong>Primary Kitchen Equipment:</strong>
Iron Wok (Kadhai)
Laddle (Kadchi)
Mortar &amp; Pestle (Khalbatta)
Egg Beater / Fork for Mixing
Cups, Bowls – as required for ingredients
Serving Bowl


<strong>Preparation Method:</strong>
* In a bowl, pour the Kulith Aata, Dahi and 2 cups of Water and mix well with an egg beater
* Ensure there are no lumps in the mixture – keep the bowl on the side to rest, giving an occassional stir
* In an Iron Kadhai, heat the groundnut oil
* Add mustard seeds and wait for it to splutter
* Add kadipatta and the vertically slit green chillies
* At the first crackle, add freshly grinded ginger, garlic and chilly paste
* Sautee the ingredients till ginger-garlic turns just begins to turn mildly pink
* Add 1/2 Tsp of Haldi (Turmeric) and a good Pinch of Hing (Asafoetida) and give it a light stir
* Quickly add the finely chopped onions, sprinkle some salt, and sautee till they turn translucent
* Now add the Boiled Peanuts and mix well with the ingredients in the Kadhai
* Now take the mixture of Kulith Aata, Dahi and Water – give it a quick fresh stir and pour it in the Kadhai
* Keep stirring to prevent the mixture or any ingredient from sticking to the bottom
* Add 1-2 Cups of Water as required for a thick soupy consistency, while stirring constantly
* Once the mixture reaches a boiling point (you will start to see bubbles spluttering), cover the kadhai with a plate or lid
* Let it steam cook for 3-5 minutes, occassionally checking and giving it a light stir to prevent lumps
* Add Salt to taste and 1 tsp of Gud (Jaggery) to balance the spice and salt. Stir till the Gud melts and blends well
* Add good amount of finely chopped Fresh Coriander leaves and give it a mix.
* Kulith Pithla is ready to be served

* Garnish with some more freshly chopped coriander and Serve Hot with Jowar Bhakri or Rice
* An Accompaniment of Groundnut Chutney (Singdana Chutney) / Fresh Mango Pickle with a bulb of Spring Onion or small Tender Onion goes well

<img class="alignnone size-medium wp-image-669" src="https://foodblog.co.in/wp-content/uploads/2020/06/KP1-300×169.jpeg" alt="" width="300" height="169" />
<img class="alignnone size-medium wp-image-670" src="https://foodblog.co.in/wp-content/uploads/2020/06/KP2-300×212.jpeg" alt="" width="300" height="212" />


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