Kulitha Kadi - Horse Gram Soup Konkani Recipe | Amchi Vasari

 

Horse Gram Stew

Kulitha Khadi or Kulith Kadi is a traditional Konkani dish made from horse gram (kulith), known for its rich flavor, high protein content, and health benefits. This hearty, warming gravy is a staple in GSB (Goud Saraswat Brahmin) homes, especially during monsoon and winter months, when the body craves warmth and strength. Slow cooked in its own stock, horse gram is transformed into a deliciously earthy stew that's both nutritious and deeply satisfying.

Tempered with aromatic garlic and dried red chilies, this is simple yet flavourful. The smoky garlic tempering (losne phanna) adds a rustic charm. Kulitha Khadi is traditionally served with hot steamed rice, a drizzle of coconut oil, and sometimes a side of pickles or papad.

Whether you call it kulitha saaru, kulitha saru, or kulitha kadhi, this dish is a must try if you're exploring authentic Konkani vegetarian recipes. Rich in iron, calcium and plant based protein, this soup like gravy is not only comforting but also a natural detoxifier and energy booster.

Serves: 4

Ingredients:

1. Horse gram - 1 cup (180 gram)(using only half, reserving the other half for horse gram salad).
2. Water for pressure cook - 2 cups
3. Water for grinding - ¼ cup
4. Tomato - 1 (80 gram)
5. Green chili - 1 (5 gram)
6. Tamarind pulp - 2 tsp (optional)
7. Salt - 1 tbsp
8. Oil - 2 tbsp
9. Crushed garlic pods - 8 to 10
10. Chili powder - ¼ tsp

Method:

1. Soak 180 grams of horse gram for 4-6 hours. Rinse and drain the soaked water of horse gram.
2. In a pressure cooker, add soaked horse gram and pour enough water to cover it. Pressure cook for 5-6 whistles. Once the pressure releases, separate the cooked horse gram into two equal portions- one for the salad (next recipe) and the other half for kulitha khadi.
3. In a blender, combine 1 chopped tomato, 1 green chili, 2 ladles of cooked horse gram, and ¼ cup water. Blend until smooth paste.
4. Transfer the cooked horse gram water and 2 ladles of horse gram into a cooking vessel. Add the blended paste, mix well, and then add 1 tbsp salt and 2 tsp tamarind pulp. Boil on low flame for 5 minutes.
5. For tempering, heat 2 tbsp oil in a pan. Add 8-10 crushed garlic pods, fry until golden brown. Add 1 broken red chili and ¼ tsp chili powder. Mix quickly, turn the flame off and add the temper.
6. Serve hot with white rice.
7. Happy cooking!

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