Kulith ki kadhi - Arusuvai Recipe

I had thought of posting this recipe by Sunday evening but as the comp. was down due to some battery problems, I could not! The credit for this recipe goes to the cheerful old lady who sells veggies in the Ladies Special evening train from VT/CST to Kalyan. If I see her some day I shall take her photo and update this post!

I had two options with the horsegram/kollu(Tamil)/kulith(Marathi). I have seen one of my colleagues bringing 'peeth peroon bhaji', and 'pitla/zunka', and I knew about the kadhi already. Since I have tried the 'kadhi' many times, I felt comfortable making it. It is one of my fav. dishes.

Hope you enjoy it too!

Tried a photo essay again. I would appreciate you leaving a comment on the write-up, photos and layout! While you are here do look over the other recipes too! Thanx!

Ingredients:
2 to 3 tbsp. - kulith peeth/flour
1 and 1/2 cup - whisked plain curd/dahi
1/2 tsp. - oregano, 1/2 tsp. - kasuri methi (Both optional)
1 tsp. - Grated ginger
1/4tsp. - Hing/Asafoetida powder

5 to 10 - Curry leaves / Kadi Patte
About 5 sprigs - Dhania / Coriander leaves

1 big - Tomato (Roughly chopped)
1tsp. - Rai / Mustard seeds
1 tsp. - Jeera / Cumin seeds
2 tbsp. - Oil
2 - dry red chillies
3 to 4 cups - water

Method for flour:
I cleaned and oven roasted 1 cup kulith for 1 and 1/2 mins. mixing the seeds once in between.

Then ground it in the mixie and sieved the flour and repeated the whole process thrice to get 1 and 1/4 cups of sieved smooth flour)

1. Whisk the flour in the curd till smooth and there are no lumps. Add a little salt, oregano and kasuri methi.

2. Heat 1 tbsp. of oil in a kadhai/wok and temper rai. When they splutter add jeera, hing, kadi patte and ginger. Fry for a minute.

3. Add chopped onions. Fry till transparent.

4. Add chopped tomatoes, haldi, mirchi and a little salt. Fry till moisture evaporates. Do not crush the tomatoes.

5. Reduce fire to sim and add dahi-flour mixture stirring all the while. Add water cup by cup while the mixture starts thickening, till desired consistency of kadhi reaches. Simmer in slow fire for two minutes. Adjust seasoning. Mix well and remove.

6. Before serving heat the extra oil. When it is hot put off the fire and add dry red chillies and 1/2 tsp. mirchi powder if you like it spicy. Pour over the kadhi. Garnish liberally with coriander and serve hot with roti or rice and a subzi.

I served with rice and aloo-methi ki subzi.