Kulitha or Horse Gram, as the name suggests is used to feed Horses too. An frequently used grain in Indian cuisine. Kulitha saar is a thin curry prepared using the stock of the grains and Upkari is prepared with the grains. Upkari is a Konkani term for Stir fried Vegetables or Grains, with bear minimum spices. Sharing the recipe below.
Ingredients for the Saar or Curry :
1 cup Kulith or HorseGram
1 medium sized Onion chopped
10 to 12 Cloves of Garlic
A small piece of Tamarind
2 Green Chillies Slit Verticallly
Salt to taste
1 teaspoon Oil Or Ghee
Wash and Soak Kulitha in enough water for atleast 8 to 10 hours. Pressure cook the grains with chopped Onions and with double the water or more for about 6 to 8 whistles. These grains take more time to cook. Once the pressure is off strain the stock of the boiled grains in a bowl and keep the Kulitha aside for making the Upkari. Now add Tamarind and Slit Green Chiilies to the stock and keep it for boiling. Add salt as per taste. Meanwhile make a tampering or tadka of Garlic in a small frying pan. For that heat the pan with Oilnor Ghee and add crushed Garlic cloves. Fry them until they change colour. Add this tampering to the boiling Saar mix it well simmer for couple of minutes and switch off the flame. Kulitha Saar is ready.
Ingredients for Upkari :
Above Boiled Kulitha
1 Medium Onion chopped
8 to 10 Garlic cloves
2 teaspoons of Red Chilli Powder
1/4 teaspoon of Turmeric Powder
1/2 Teaspoon of Jaggery
Salt to taste
1 tablespoon Oil
In a Pan or Kadhai heat oil. Add crushed Garlic cloves and fry till they change the colour. To this add chopped onions and fry until the onions are pink. Add Boiled Kulitha and give a good mix. Then add Red Chilli Powder, Turmeric Powder, Jaggery and Salt. Give it a mix close the lid and let the Upkari steam for few minutes before switching off the flame.
Note: 1. You can also add a teaspoon of Baking Soda to the soaked Kulitha. Drain all the water before pressure cooking the Kulitha. This will help the grains cook nice and soft.
2. For this Saar more the Garlic more better it tastes. So adjust the quantity according to the quantity of the Saar.
3. If you feel the Saar is too thin then take some boiled Kulitha grind it to a paste in a mixer grinder or alternatively you can mash it finely by hand and add it to the Saar while it is cooking. It acts as thickening agent.