₹120.00
In stock
Traditional Kulith Flour. For recipes that celebrate regional traditions.
Finely milled horsegram flour prepared for authentic Maharashtrian cooking.
Prepared from carefully selected horsegram using traditional milling methods.
| 1 bowl | Kulith Flour |
| 2 bowls | Water, plus more as needed |
| As needed | Mustard seeds |
| As needed | Cumin |
| A pinch | Asafoetida |
| As needed | Turmeric |
| 2–3 | Curry leaves |
| As needed | Green chillies |
| Optional | Finely chopped onion |
| As needed | Garlic |
| 2–3 pieces | Kokum, or buttermilk |
| For tempering | Oil |
| To finish | Fresh coriander, chopped |
| 01 Make the flour mixture | Whisk the Kulith Flour with twice the quantity of water to make a smooth mixture. |
| 02 Prepare the tempering | Heat oil and temper with mustard seeds, cumin and asafoetida. Add turmeric, curry leaves, green chillies, garlic and onion, if using. |
| 03 Add the mixture | Pour in the Kulith mixture and stir continuously. |
| 04 Add tang | Add 2–3 pieces of kokum, or mix buttermilk into the flour mixture. |
| 05 Cook & stir | Add more water as needed and keep stirring while it cooks, to prevent lumps and achieve a smooth rassa. |
| 06 Simmer | Simmer until the curry reaches a pourable, spoon-coating consistency. |
| 07 Finish | Finish with chopped fresh coriander and serve hot with rice. |
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