Kulitha Sukke - There are many preparations with kulithu in Konkan cuisine. While Kulithu / Horse gram is known to have lots of medicinal properties (reduces cough, cold, good for body weight management etc. ), it is also said to increase body heat. Hence use in moderation. Sukke is a a tasty side dish with rice / Kanji (pejje / rice porridge ..
Serves: 4 - 6
For coconut mixture:
3 tablespoon (45 – 50 g) grated coconut (or 3 – 5 tablespoons)
6 garlic cloves, chopped and crushed
3/4 teaspoon red chilli powder
¼ teaspoon turmeric powder
Mix all the ingredients well and keep aside (Do not mix it with water)
For kulithu (horse gram):
1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) kulithu (horse gram)
Wash and soak kulithu in 2 1/2 cups water ( 500 ml) ml water for 6 hours ( or overnight ). Transfer soaked kulithu (along with its soaked water) into a pressure cooker with 1/2 teaspoon salt (final water level after soaking of the kulithu should be 1 - inch above kulithu). Close the pressure cooker lid and cook on high heat for 5 whistles (or till done and soft or maximum 6 whistles) . Switch off the heat. Allow the cooker to cool naturally. Open the lid. Boiled kulithu will be thick in consistency or remove stock.
2 teaspoon oil
1 teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
¼ teaspoon urad dal
Grated coconut mixture
Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and urad dal. Saute on a low heat for 1 minute.
Add boiled kulithu, grated coconut mixture and adjust salt to taste. Do not add water when cooking. Cover with a tight lid and cook on a low heat for 10 – 12 minutes or until done / well combined with coconut mixture / fragrant. Serve as a side dish with rice / kanji ..