Friday, June 24, 2011

Spicy Horse Gram Curry/ Kulitha Ambat

Horse gram or kulith is often used in Konkani cuisine to make curries and dosa. Sprouting it increases the protein content and in Konkani's say consuming horse gram makes you fit as a horse. It is beneficial to reduce cold, cough and flue symptoms and helps in increasing energy and reducing fatigue. Pressure cooking this pulse makes it easier to cook. The sprouted horse gram is used to make Ambat and the soaked horse gram without sprouting is used to make Koddel. Ambat is a curry seasoned with onion and koddel is a curry seasoned with garlic. 

1 cup horse gram

1 cup cubed magge or konkani cucumber, yam (suran) or bottle gourd
1/4 cup cashew nuts (preferably raw cashew)
1/4 lemon sized tamarind
4-6 red chilies (preferably byadgi or kashmiri)
1 cup grated coconut
1 medium onion
1 tablespoon oil (preferably coconut oil)
salt for taste


Wash horse gram well in water and soak it over night. Drain the water and put the horse gram in a thin muslin cloth and tie the ends of the cloth to make a bundle. Put some weight on the bundle using a stone or heavy vessel and keep aside for another 8 hours to allow the horse gram to sprout. 

Wash the horse gram sprouts well in water and pressure cook it with cubed vegetable till soft, but not mushy.
Roast the red chili on low flame for 3-5 minutes till it is crisp but not brown. Grind the chilies with the grated coconut and tamarind into a fine paste. Add the paste to the boiled sprouts and get it to a boil. Heat oil in a seasoning pan and add finely chopped onion to it. Fry the onion on low flame, sautéing continuously, till the onion is light brown and caramelized. Add the onion seasoning to the curry. Cover it for 5 - 10 minutes before serving to enable the flavor of the onion seasoning to infuse into the curry. Serve hot with rice.