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.
No comments:
Post a Comment
Please leave here your comments and suggestions