Kulith ki kadhi – Horse gram flour in yogurt ~ Pre-vegan recipes

I had thought of posting this recipe by Sunday evening but as the comp. was down due to some battery problems, I could not! The credit for this recipe goes to the cheerful old lady who sells veggies in the Ladies Special evening train from VT/CST to Kalyan. If I see her some day I shall take her photo and update this post!

I had two options with the horsegram/kollu(Tamil)/kulith(Marathi). I have seen one of my colleagues bringing ‘peeth peroon bhaji’, and ‘pitla/zunka’, and I knew about the kadhi already. Since I have tried the ‘kadhi’ many times, I felt comfortable making it. It is one of my fav. dishes.

Recipe: Kulith ki kadhi ~ Horsegam flour in yogurt

2 to 3 tbsp. – kulith peeth/flour
1 and 1/2 cup – whisked plain curd/dahi
1/2 tsp. – oregano, 1/2 tsp. – kasuri methi (Both optional)
1 tsp. – Grated ginger
1/4tsp. – Hing/Asafoetida powder

1/2 tsp. – Haldi/Turmeric powder1/2 to 3/4 tsp. – Lal Mirch / Red Chilli powder

5 to 10 – Curry leaves / Kadi Patte
About 5 sprigs – Dhania / Coriander leaves

1 medium sized – Onion (Chopped fine)

1 big – Tomato (Roughly chopped)
1tsp. – Rai / Mustard seeds
1 tsp. – Jeera / Cumin seeds
2 tbsp. – Oil
2 – dry red chillies
3 to 4 cups – water
Method for flour:
I cleaned and oven roasted 1 cup kulith for 1 and 1/2 mins. mixing the seeds once in between.

Then ground it in the mixie and sieved the flour and repeated the whole process thrice to get 1 and 1/4 cups of sieved smooth flour)

Method for kadhi:

1. Whisk the flour in the curd till smooth and there are no lumps. Add a little salt, oregano and kasuri methi.
2. Heat 1 tbsp. of oil in a kadhai/wok and temper rai. When they splutter add jeera, hing, kadi patte and ginger. Fry for a minute.
3. Add chopped onions. Fry till transparent.

4. Add chopped tomatoes, haldi, mirchi and a little salt. Fry till moisture evaporates. Do not crush the tomatoes.

5. Reduce fire to sim and add dahi-flour mixture stirring all the while. Add water cup by cup while the mixture starts thickening, till desired consistency of kadhi reaches. Simmer in slow fire for two minutes. Adjust seasoning. Mix well and remove.
6. Before serving heat the extra oil. When it is hot put off the fire and add dry red chillies and 1/2 tsp. mirchi powder if you like it spicy. Pour over the kadhi. Garnish liberally with coriander and serve hot with roti or rice and a subzi.
I served with rice and aloo-methi ki subzi.
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Have your say

  1. Hi…this looks great…thanks for playing along…

    btw..have you got yourself listed in http://connect.sailusfood.com/??..I don’t see you there..its a great way to get more exposure..

  2. Hi, you have done full justice to the ingredient. I got to know a new recipe out of this. Interesting one. I am sure going to try this and shall let you know.

  3. Srivalli, thanks again. Will do that at once. I enjoyed my turn, and am looking for someone too! I saw Simran’s comment on your blog BTW!

  4. Jayashree, glad you liked it! Am waiting for your recipe…I have a lot of kulith flour left 🙂

  5. This is a very interesting recipe, I must try this as I have lot of kollu at home and it is winter now!!

  6. I was looking up Kulith for a new post and came across your blog. We either use horsegram as a hot soupy slurry over steaming bowls of rice or stuffed in various peppers. A horsegram kadhi is definitely a first for me .. looks absolutely delicious!

  7. i just made usal of kuleeth and was searching for more recipes where I could use kuleeth without much effort and this one sounds good. I had done such an experiment with moon and I loved it, so surely this one I’m going to try and keep you posted.

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