Kulitha Koddel /Horsegram gram curry

Hello dear readers! I’m back after a long break. Today I will share the recipe of Kulitha Koddel, a traditional G.S.B curry . We use the basic masala for most of our curries but some curry is prepared spicy and some less spicy. Koddel is usually tempered with garlic. And I temper loads of it as I love garlic. Kulith means ‘Horsegram’ . Traditionally G.S.B’s prepare horsegram  on Saturdays. I’m not aware of the myth behind it . But we prepare it on other days too. The best combination with this curry is either bamboo shoots/Kirlu or Banana stem/Gabbo as an accompaniment.Other combinations  pumpkin stem and raw jackfruit . All the elements has its own taste, it enhances the dish very well and has  health benefits too. There are endless recipes to share in the space. I found the picture of this curry while searching for something else and thought of sharing it before it gets drowned in my folders. Stay tuned for more interesting recipes!!

 

Ingredients:

Horsegram/Kulith – 1 cup

Garlic – 8 – 10 , smashed with the skin

Coconut oil – 2 tsp approx

Bamboo shoots or banana stem – 1 cup*

Salt – to taste

Ingredients for the masala:

Grated coconut – 2 cups

Roasted short red chillies – 4

Roasted byadgi chillies – 3

Tamarind – 2 pinches *

Method:

1. Cook horsegram for 2 whistles in the cooker adding enough water and lower the flame for 10 minutes.
2. Cook until done if not cooked.
3. Once cooked add salt to taste and take a boil.
4. Keep it aside.
5. Cook the kirlu or Gabbo separately until cooked.
6. Add salt to taste once cooked.
7. Keep it aside.
8. Grind all the ingredients mentioned to a fine paste/ masala.
9. Mix masala, cooked horsegram and cooked gabbo or kirlu.
10. Add water and adjust the consistency.
11. Keep it medium thin.
12. Take a good boil and check the salt.
13. Heat coconut oil in a seasoning pan and roast the smashed garlic until brown in colour.
14. Season it to the dish and close the lid immediately.
15. Serve it hot with rice.

My notes:

• Kirlu means tender bamboo shoots.
• Take 2 to 3 whistles in a cooker to cook it and simmer it for 10 minutes.
• Gabbo means banana plant stem.
• Remove the thread while chopping it into roundels.
• Cook it in a vessel separately until it gets cooked.
• Use either bamboo or banana stem.
• Don’t use both the elements.
• You may also use hog plums instead of tamarind.
• Use around 5 of it for the above measurements.