Easy Recipe | Two in One Recipe | Horse Gram Stew | Horse Gram Salad | Kultha Kadi | Kultha Kismuri

Horse Gram Stew (Kulitha Kadi)

Horse Gram Salad (Kulitha Kismuri)

    Horse gram stew(kultha kadi) and horse gram salad(kultha kismuri) made using horse gram only with garlic tempering.

Rich in iron.

Horse gram kadi(stew) goes good with white rice.You can also drink as soup.

In old days horse gram were fed to horse and the boiled water of horse gram was consumed by people as kadi or saru.

This recipe tastes delicious.

Note

Soaked horse gram for 3 hours	Cook for 5 whistles
Soaked horse gram for 6-8 hours	Cook for 4 whistles
Without soaking	Cook for 8-10 whistles on low flame

Horse gram:water ratio, 1:4 respectively.Don't add water more than that.We will use same water to grind horse gram.

Soaked horse gram tastes great and cooks quick.

For tempering, use little chilly powder just for flavor.Add chilly powder stir and turn off flame.Otherwise tempering will turn bitter.

If more garlic used, tempering will taste bitter.I have used small garlic here so added 10.

For salad, green chilly used is not spicy so using one.

Serves

Kultha kadi - 4 people

Kultha kismuri - 3 people

Preparation time - 3 hr 30 min (3 hr for soaking, 30 min to cook)

Ingredients

Horse gram	1/2 cup
Water	2 cups

Horse gram kadi/stew

Salt	1 tsp
Garlic	10 pods
Oil	1 tbsp
Long dry red chilly	1
Chilly powder	1/4 tsp

Horse gram kismuri/salad

Grated coconut	1 tbsp
Green chilly	1(add 1/2 if spicy)
Salt	1/2 tsp
Lemon juice/tamarind water	1 tsp
Oil	1 tsp
Musatrd seeds	1/2 tsp
Curry leaves	1 sprig
Asafoetida powder	1/4 tsp
Coriander leaves	2 tsp
Onion	1/2

Method

1. Soak 1/2 cup horse gram for 3 hours (see notes above for more details).
2. Add 2 cups water and pressure cook for 5 whistles.
3. Strain water and keep aside(using to make kadi/stew).
4. Divide into 2 portions. One part for kadi/stew. Other half for kismuri/salad.

Horse gram kadi/stew

1. Transfer one part into blender and add 1/4 horse gram boiled water and grind into fine paste.
2. Add fine paste into strained horse gram water and mix well.
3. Add 1 tsp salt and boil for 5 min.
4. For tempering, add 10 crushed garlic and fry till golden.
5. Add one long dry red chilly fry.
6. Once garlic turns golden brown add 1/4 tsp red chilly powder.
7. Stir and soon switch off flame(otherwise tadka will be bitter).

For salad

1. Transfer other part horse gram into a bowl.
2. In a crusher,add 1/2 tsp salt, 1 green chilly, 1 tbsp grated coconut and crush well(see note).
3. Add the crushed mixer to bowl.
4. Add 1 tsp tamarind water or lemon juice(any one).
5. For tempering,add 1 tsp oil.
6. Once it heats up,add mustard seeds,let it splutter.
7. Add curry leaves,for flavor you can also add pinch asafoetida powder.
8. Mix well and turn off flame.
9. Add tempering to the bowl and add coriander leaves,mix well.
10. Just before having add 1/2 onion and mix well.

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