📝 About This Recipe
Hailing from the coastal Konkan region of India, Kulith Saaru is a nutritional powerhouse known for its earthy, robust flavor and medicinal properties. This deep mahogany soup transforms humble horse gram into a sensory delight, balancing the legume's natural nuttiness with the tang of tamarind and the smoky heat of bird's eye chilies. It is the ultimate comfort food, traditionally enjoyed during the monsoon or winter months to provide warmth and vitality.
🥗 Ingredients
The Lentil Base
- 1 cup Horse Gram (Kulith) (cleaned and stones removed)
- 4 cups Water (for pressure cooking)
- 1 teaspoon Salt (adjust to taste)
The Flavor Paste
- 1/2 cup Fresh Grated Coconut (unsweetened)
- 4-5 pieces Dried Red Chilies (Byadgi or Kashmiri for color)
- 1 tablespoon Tamarind Paste (or a small marble-sized ball of soaked tamarind)
- 1/2 teaspoon Black Peppercorns (whole)
- 1 teaspoon Cumin Seeds (raw)
The Tempering (Tadka)
- 2 tablespoons Coconut Oil (authentic flavor; or ghee)
- 8-10 pieces Garlic Cloves (crushed with skin on for aroma)
- 1 teaspoon Mustard Seeds
- 2 sprigs Curry Leaves (fresh)
- 1/4 teaspoon Asafoetida (Hing) (strong powder)
👨🍳 Instructions
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1
Rinse the horse gram thoroughly under cold running water to remove any dust or debris. Soak it in 3 cups of water for at least 8 hours or overnight.
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2
Drain the soaking water. Place the soaked gram in a pressure cooker with 4 cups of fresh water and 1 teaspoon of salt.
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3
Pressure cook for 6-7 whistles on medium heat. The gram should be soft and mashable between two fingers. Allow the pressure to release naturally.
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4
Once cooled, strain the cooked gram, reserving the dark, nutrient-rich cooking water (this is the 'Saaru' base). Take 2 tablespoons of the cooked gram and set aside.
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5
In a small blender, combine the fresh grated coconut, dried red chilies, cumin seeds, peppercorns, tamarind, and the 2 tablespoons of reserved cooked gram.
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6
Grind into a very smooth, fine paste using a little of the reserved horse gram water to help the blades move.
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7
In a deep pot, pour the reserved cooking water and whisk in the ground coconut paste until well combined.
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8
Bring the mixture to a gentle boil over medium heat. If the soup is too thick, add a little hot water to reach a thin, pourable consistency.
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9
Simmer the soup for 5-7 minutes until the raw smell of the spices disappears and the flavors meld together.
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10
While the soup simmers, prepare the tempering. Heat coconut oil in a small pan until shimmering.
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11
Add the mustard seeds. When they begin to crackle, add the crushed garlic cloves and sauté until they turn a deep golden brown.
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12
Quickly add the curry leaves and asafoetida. Let them sizzle for 5 seconds, then immediately pour this aromatic oil into the simmering soup.
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13
Cover the pot immediately with a lid to trap the smoky garlic aromas for 2 minutes before serving.
💡 Chef's Tips
Soaking is non-negotiable as horse gram is a hard legume; it ensures even cooking and better digestion. Don't throw away the leftover cooked gram; toss it with salt, lime, and onions for a healthy 'Usli' or salad. Using coconut oil for the tempering is the secret to the authentic Konkani coastal aroma. Crushing the garlic with the skin on provides a more rustic and intense flavor profile during the tempering process. If you prefer a clear soup, skip the coconut and just temper the spiced cooking water with garlic and chilies.
🍽️ Serving Suggestions
Serve piping hot in a bowl as a nutritious appetizer or light lunch. Pair it with a mound of steaming hot parboiled rice and a dollop of ghee. Accompanied by 'Papads' or 'Sandige' (fried lentil crackers) for a crunchy contrast. Enjoy alongside a spicy vegetable stir-fry (Upkari) for a complete Konkani meal. Serve in a mug as a soothing drink to combat the common cold or congestion.