Kulthi ki Kut (Ulva Kuttu) is a traditional Indian dish featuring horse gram cooked with various spices, tamarind, and coconut. This recipe offers a rich, hearty curry that pairs wonderfully with rice. The dish’s complexity comes from the blend of spices and the tangy tamarind, balanced by the creaminess of ground coconut and roasted besan flour.
About the Recipe
Kulthi ki Kut (Ulva Kuttu) is a must-try for anyone exploring traditional Indian cuisine. This dish showcases the robust flavour of horse gram, an ingredient known for its health benefits. The tamarind pulp adds a tangy depth, while the spices bring warmth and complexity. Roasted besan flour thickens the curry, making it rich and satisfying. This recipe is a delightful culinary adventure with its unique flavour profile and nutritious ingredients.
Why You Will Love This Recipe
You’ll love Kulthi ki Kut (Ulva Kuttu) for its bold flavours and hearty texture. The combination of earthy horse gram, tangy tamarind, and aromatic spices creates a memorable dish that’s both delicious and nutritious. This curry is easy to make yet offers a complex taste that will impress your family and friends. It’s perfect for those seeking to add more traditional and healthy recipes.
Kulthi ki Kut Ulva Kuttu
Cooking Tips
- Soaking Horse Gram: Soak the horse gram overnight for faster cooking and better texture.
- Tamarind Pulp: Adjust the amount of tamarind pulp to balance the tanginess to your preference.
- Spice Level: Modify the quantity of red chillies to suit your spice tolerance.
- Roasted Besan Flour: Ensure the besan flour is well roasted to avoid a raw taste in the curry.
Cultural Context
Kulthi ki Kut (Ulva Kuttu) is an Indian dish popular in rural areas where horse gram is a staple. Traditionally served during festivals or special occasions, it embodies India’s rich culinary heritage. Its ingredients reflect the region’s agricultural practices and dietary preferences, making it a cultural and culinary delight.
Serving and Storing Suggestions
Serving: Serve Kulthi ki Kut (Ulva Kuttu) hot with steamed rice or chapati. Garnish with fresh coriander leaves for an added burst of flavour.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to three days. They can also be reheated gently on the stove, adding a water splash to reach the desired consistency.
Other Similar Recipes
- Dal Tadka
- Chana Masala
- Rajma (Kidney Bean Curry)
- Sambar
Nutrient Benefits
Horse gram is rich in protein, iron, and dietary fibre, making Kulthi ki Kut (Ulva Kuttu) a nutritious choice. Tamarind is a good source of antioxidants and vitamins, while coconut adds healthy fats and enhances the dish’s overall nutritional profile.
Kulthi ki Kut (Ulva Kuttu)
Ingredients
- Kulthi Seeds (Horse Gram: 2.5 kg)
- 1 1/2 cups Tamarind Pulp
- Salt (To taste)
- 3 tsp Red Chillies (ground)
- 2 tbsp Ginger Garlic Paste
- 2 Onion (finely chopped)
- 4-5 tsp Coconut (ground)
- 2 tsp Poppy Seeds (ground)
- 2 tsp Cumin (ground)
- 1/2 cup Ghee: 1/2 cup
- 4 Bay Leaves: 4
- 2 tbsp Coriander Powder (dry roasted)
- 4 tsp Besan Flour (roasted)
For Seasoning:
- 1 tsp Cumin Seeds
- 10 -12 Garlic Cloves
- 4 - 5 Dry Red Chillies
Instructions
- Cook Horse Gram: Wash horse gram and cook in 4-7 litres of boiling water on low heat until soft.
- Blend: Blend the cooked horse gram until smooth.
- Combine Ingredients: Add tamarind pulp, salt, ground red chillies, ginger garlic paste, and chopped onions to the blended mixture.
- Cook: Simmer the mixture until it thickens.
- Add Spices: Stir in ground coconut, poppy seeds, cumin, coriander, and bay leaves. Cook for another 10-20 minutes, stirring occasionally.
- Thicken Curry: Mix roasted besan flour with a cup of the curry liquid, then add it back to the pot. Cook for 5-8 minutes.
- Prepare Seasoning: Heat ghee in a frying pan, and fry cumin seeds, garlic cloves, and dry red chillies.
- Finish: Pour the seasoning over the curry. Cook until it reaches a sauce-like consistency.
- Serve: Serve hot with rice.
Frequently Asked Questions
How long do I need to soak the horse gram?
Soaking horse gram overnight ensures it cooks faster and has a better texture. Soaking for 4-6 hours can work if you’re short on time.
Can I make this recipe vegetarian?
Kulthi ki Kut (Ulva Kuttu) is already vegetarian. Replace the ghee with vegetable oil or plant-based fat to make it vegan.
How can I adjust the spice level?
You can increase or decrease the amount of ground red chillies to adjust the spice level of Kulthi ki Kut (Ulva Kuttu). For a milder version, reduce the chillies and consider adding a bit of coconut milk to balance the heat.
What can I use instead of tamarind pulp?
If you don’t have tamarind pulp, you can substitute it with lemon juice or vinegar for tanginess, though the flavour will slightly differ. Use 2-3 tablespoons of lemon juice or vinegar as a replacement.
How do I store leftovers?
Leftover Kulthi ki Kut (Ulva Kuttu) can be stored in an airtight container in the refrigerator for up to three days. If necessary, it can be reheated on the stove, adding a bit of water to reach the desired consistency.
