Is Kulith Kadhi healthy?

Yes, Kulith Kadhi is very healthy. Horse gram is a powerhouse of protein, iron, and fiber. The use of curd makes it probiotic-rich and good for gut health. It's a balanced and wholesome dish.

What is Kulith (horse gram)?

Kulith, or horse gram, is a type of lentil that is widely consumed in Southern and Western India. It is known for its distinct earthy flavor and numerous health benefits, including being rich in protein and calcium.

My kadhi curdled. What did I do wrong?

Kadhi usually curdles if it's boiled at a high temperature or if it's not stirred continuously during the initial heating process. Always cook on a low flame and keep stirring until it comes to a gentle simmer.

Can I use besan (gram flour) instead of horse gram flour?

Yes, you can substitute with besan to make a traditional Punjabi or Gujarati style kadhi. However, the unique earthy flavor and specific health benefits of the Maharashtrian Kulith Kadhi will be lost.

How can I store leftover Kulith Kadhi?

Let the kadhi cool down completely, then store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of hot water if it has thickened too much.

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Kulith Kadhi

RATING

4.3/5(28)

TASTE SCORE

7/10

A rustic and earthy Maharashtrian curry made from horse gram flour and tangy yogurt. This nutritious dish, known as Kulithachi Pithi, has a unique flavor and is best enjoyed with steamed rice and a dollop of ghee.

PREP

10m

COOK

15m

SERVES

1 CUP

168 cal

SERVINGS

METHOD · 4 STEPS

1
Prepare the Kadhi Base
- In a medium bowl, combine the horse gram flour and curd. Whisk thoroughly to create a smooth, lump-free paste.
- Gradually pour in 3 cups of water while continuing to whisk. This will form a thin, consistent slurry.
- Crush the green chillies, ginger, and garlic into a coarse paste. Add this paste to the slurry.
- Stir in the turmeric powder, powdered jaggery, and salt. Mix until all ingredients are well incorporated.
2
Simmer the Kadhi
- Pour the prepared mixture into a heavy-bottomed pot or pan.
- Place the pot on low to medium heat. It is crucial to stir continuously to prevent lumps and stop the curd from splitting.
- Bring the mixture to a gentle simmer. Cook for about 10-12 minutes, stirring occasionally, until the kadhi thickens slightly and the raw aroma of the flour is gone.
- Avoid a rolling boil, as it can cause the kadhi to curdle.
3
Prepare the Tempering (Tadka)
- While the kadhi is simmering, heat ghee in a small tempering pan (tadka pan) over medium heat.
- Once the ghee is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- Add the cumin seeds and let them sizzle for another 20 seconds.
- Add the asafoetida and fresh curry leaves. Stand back as the leaves will crackle and splutter. Sauté for 10 seconds until fragrant.
4
Combine and Serve
- Immediately and carefully pour the hot tempering over the simmering kadhi. The kadhi will sizzle as you add the tadka.
- Gently stir the tempering into the kadhi.
- Allow the kadhi to simmer for one final minute to absorb the flavors of the tempering.
- Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with steamed rice or bhakri.

PRO TIPS

What to keep in mind.

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

1
Use slightly sour curd (yogurt) for the authentic tangy flavor characteristic of kadhi.
2
Whisking the flour and curd into a smooth paste before adding water is the key to a lump-free kadhi.
3
Always cook kadhi on low to medium heat and stir continuously in the beginning to prevent the curd from splitting.
4
If the kadhi becomes too thick upon cooling, you can adjust the consistency by adding a little hot water and reheating gently.
5
The jaggery balances the sourness and adds a subtle sweetness. Adjust the amount based on how sour your curd is.
6
For a richer flavor, let the kadhi rest for about 15-20 minutes before serving to allow the flavors to meld.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Replace the curd with a plant-based yogurt (like cashew or peanut yogurt) and use oil instead of ghee for the tempering.

Spicier

Add 1/2 teaspoon of red chilli powder along with the turmeric powder or increase the number of green chillies.

No Garlic/Onion

For a Sattvic or Jain version, you can omit the garlic. The kadhi will still be flavorful from the ginger and other spices.

With Kokum

For a different kind of tanginess, you can reduce the curd and add 2-3 pieces of soaked kokum while simmering the kadhi.

HEALTH BENEFITS

Why this is on our healthy list.

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Rich in Protein and Fiber

Horse gram is an excellent source of plant-based protein and dietary fiber, which aids in muscle maintenance, promotes satiety, and helps in weight management.

bacteria

Promotes Gut Health

The use of curd provides beneficial probiotics that support a healthy gut microbiome, improve digestion, and boost overall immunity.

bone

Good for Bone Health

Both horse gram and curd are good sources of calcium, which is essential for maintaining strong and healthy bones and teeth.

blood_sugar

Aids in Blood Sugar Control

The high fiber content in horse gram helps in slowing down the absorption of sugar, which can aid in managing blood sugar levels, making it a good choice for diabetics.

QUESTIONS?

Frequently asked questions

One serving of Kulith Kadhi (approximately 1 cup or 245g) contains around 165-180 calories, making it a light and nutritious main dish.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Kulith Kadhi

For 4 servings

Prepare the Kadhi Base

Simmer the Kadhi

Prepare the Tempering (Tadka)

Combine and Serve