Kulith Pithla

Name: Kulith Pithla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 0.75 cup horse gram flour; 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 4 pcs garlic (cloves, crushed); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch asafoetida; 0.5 tsp salt; 3 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.2/5(31)

TASTE SCORE

7/10

A rustic Maharashtrian curry made with horse gram flour, gently spiced and cooked into a smooth, earthy pithla. It is simple, warming, and perfect with bhakri or steamed rice as part of a comforting everyday meal.

PREP

10m

COOK

15m

SERVES

1 KATORI

120 cal

SERVINGS

METHOD · 7 STEPS

mix · ~3 min
Mix the flour with water.
1.Add horse gram flour to a bowl.
2.Pour in 1 cup water little by little and whisk until smooth.
3.Make a lump-free thin slurry and keep it ready.
TIPA smooth slurry helps the pithla cook evenly without forming lumps.
temper · ~1 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and asafoetida.
4.Stir in turmeric powder for a few seconds.
saute · ~6 min
Cook the onion, chili, and garlic.
1.Add onion and green chili to the pan.
2.Cook until the onion turns soft and lightly golden, about 4 to 5 minutes.
3.Add crushed garlic and cook for 1 minute until fragrant.
TIPKeep the heat medium so the garlic does not burn and turn bitter.
boil · ~3 min
Add water and bring it to a boil.
Pour in the remaining 2 cups water and add salt. Bring the mixture to a gentle boil so the slurry blends in easily.
simmer · ~6 min
Cook the pithla until smooth and thick.
1.Lower the heat and pour in the horse gram slurry slowly while stirring constantly.
2.Keep stirring to prevent lumps from forming.
3.Cook for 5 to 6 minutes until the pithla thickens and looks smooth.
TIPIf it gets too thick, add a splash of water and stir well to loosen it.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve Kulith Pithla hot with jowar bhakri, bajra bhakri, or plain steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the kulith flour with water gradually; even tiny dry pockets can turn into stubborn lumps once heated.
2
Pour the slurry only after the onion mixture comes to a gentle boil so the pithla starts thickening evenly.
3
Stir continuously for the first 2 to 3 minutes after adding the slurry; this is when lumps form most easily.
4
Cook just until the raw horse gram smell disappears and the texture turns glossy, smooth, and lightly thick.
5
If the pithla tightens as it sits, loosen it with hot water rather than cold to keep it smooth.
6
For the best rustic meal, serve immediately with jowar or bajra bhakri, which soaks up the earthy gravy well.
7
Leftovers thicken in the fridge; reheat on low heat with a splash of water and whisk back to a pourable consistency.