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Kulith Pithla(कुळीथ पिठलं )

पिठलं/pithla is a comfort food for most of the Maharashtrian  people. Pithla made from chickpea flour is more common than Kulith Pithla. Many Maharashtrian people are unaware of kulith pithla. English name for kulith is horse gram. In Kokan region kulith is more popular, it is used to make pithla as well as उसळ . Kulith powder is easily available in market in India. I have looked for it here in US but still no luck, have to get it from India every time I visit. For some people it takes time to adjust to its nutty and strong flavor. When you need a quick bite of comfort food, Kulith pithla will certainly satisfy your taste buds and plus it will come together in minutes. Serve it hot with white rice or पोळी/roti.

Ingredients(Serves 3-4)
1/2 Cup Kulith Powder
1 Small onion chopped
2-3 Garlic cloves(diced if big)
1 Tbs oil
1/4 Tsp mustard seeds
1/8 Tsp turmeric powder
Pinch or two of asafoetida
2 Amsul(dried Kokum)
1/2 Tsp chili powder
3 Cups water
Fresh cilantro chopped for garnishing

Method
Heat a medium pot and add oil. Put in mustard seeds, after they splutter add asafoetida and turmeric. Add garlic and chopped onions. Fry for some time until onions turn translucent. Pour in water and add salt, chili powder, amsul and let it boil.

Once boiled reduce heat to medium-low and tablespoon by tablespoon add kulith powder and keep stirring continuously to avoid lumps. Once you are done adding kulith pith let the pithla boil for 7-10 minutes and then shut off the gas. Garnish it with freshly chopped cilantro and serve piping hot with rice or roti. It tastes especially comforting in winter :-).

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