Friday, 25 October 2013

KULITH CHE PITHLE / HORSE BEAN FLOUR PITHLE




KULITH CHE PITHLE / HORSE BEAN FLOUR PITHLE

INGREDIENTS

Kulith peeth / horse bean flour
2 tbsp
Kokum
2 nos
Garlic cloves
5 – 6 nos
Green chillies
2 nos
Scraped fresh coconut
2 tbsp
Salt
T.T.
Coriander leaves (to garnish)
1 sprig
Water            
1 – 1 ½ glass
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp

 

METHOD:

1.       Heat oil, add in the rai. When it splutters add the Heeng and haldi.

2.       Put the whole garlic cloves, chopped chillies and kokum in the oil and sauté a little till the garlic starts changing colour. If you do not like heat from the chillies then you can cut them in bigger pieces and add them once the garlic has coloured a little.

3.       Add the flour into the oil and sauté a little. Now pour in the water, little at a time making sure you break all the lumps as you add the water.

4.       Bring to boil. Add more water if needed as it will start to thicken and create a saucy consistency.

5.       Now add the salt and the coconut. Garnish with coriander leaves and serve hot with boiled rice or bhakri.

6.       Kulith is said to have a lot of heat hence it is usually eaten during the winter season.