Kultha Ukkari (Horse gram dry curry) is a curry prepared from horse gram (‘Kulithu’ in Konkani; ‘Muthira’ in Malayalam). Grated coconut is used for garnishing and onions and garlic are not used in the preparation. I have mentioned two different variations in the preparation of this curry. Both are equally good and vary in seasoning as well as in taste and flavour. Adding grated coconut is must and necessary in all the variations of Kultha Ukkari (Horse gram dry curry).
Ingredients for Type I
You need
- 1 cup of Kulithu (Horse gram)
- Water for cooking
- Salt to taste
- A pinch of asafoetida
For seasoning
- 1 tbspn of coconut oil
- A small spoon mustard
- 1 sprig curry leaves
- 1 to 1 ¼th tspn red chilli powder (or as per your spiciness level)
For garnishing
- 2 to 3 tbspns of grated coconut
Method
Wash and soak the Kulithu (Horse gram) overnight. The next day pressure cook the Horse gram adding salt and water till cooked. I usually pressure cook as follows: After one whistle simmer and keep the flame for 5 to 8 minutes. Open the lid of the cooker after it has cooled down.
Now heat oil in a kadai and add mustard seeds. Always use low flame for seasoning. When the seeds splutter add the curry leaves followed by red chilli powder. Sauté the red chilli powder in oil for a second just to remove the raw flavour. Add the cooked horse gram to the seasoning. The cooked water is not required. Check for salt and if required add salt and mix well. Cook for 1 to 2 minutes so that the salt and chilli powder spread uniformly to the dish. Once done switch off the flame and add grated coconut, asafoetida and mix well.
Your Kultha Ukkari (Horse gram dry curry) is ready to be served
Serve with rice.
Kultha Ukkari (Horse gram dry curry) Type II
Adding pepper corns
Ingredients for Type II
You need
- 1 cup of Kulithu (Horse gram)
- Water for cooking
- Salt to taste
- A pinch of asafoetida
For seasoning
- 1 tbspn of coconut oil
- A small spoon mustard
- 1 sprig curry leaves
- 5 to 6 pepper corns
- 2 to 3 green chillies (or as per your spiciness level)
- 2 to 3 red chillies (or as per your spiciness level)
- ½ tspn red chilli powder (or as per your spiciness level)
For garnishing
- 2 to 3 tbspns of grated coconut
Method
The method of cooking of horse gram remains the same. The difference is in seasoning. It is as follows: Heat oil in a kadai and add the mustard seeds when they begin to splutter add green chillies and sauté for 1 second till the raw flavour of green chillies disappear. Now add the red chillies. Sauté for a second and then add the curry leaves followed by addition of crushed pepper corns. As soon as you add crushed pepper corns to the seasoning add the cooked horse gram and mix well. Sprinkle red chilli powder on top and mix well. Cook for 1 minute and switch off the flame. Garnish while hot with asafoetida and grated coconut and mix well. Your Kultha Ukkari (Horse gram dry curry) type II is ready to be served.
Tips
Always use low flame for seasoning. It is better to add curry leaves and then add red chilli powder during seasoning. You can even switch off the flame before addition of red chilli powder so that it will not get burnt.
As soon as you add crushed pepper corns to the seasoning add the cooked horse gram. This is done because of chances of pepper corns getting burnt is more. So if you add your cooked horse gram immediately the pepper corns will not get burnt.
