If you have never tasted this peethi or never ever heard of it, you may try it on the day when you are feeling very adventurous!! :-) I am not trying to put you off. I know, this is not exactly the encouraging introduction to any recipe, but this curry definitely needs some seriously acquired taste buds.
Peethi
Horsegram Flour curryIngredients
1/4 cup horsegram flour/kulith flour
1 tsp red chili powder
3 kokum
Salt to taste
Tempering
1 tbsp oil
4 cloves garlic, smashed
1 small onion, minced
1/2 tsp turmeric powder
2 green chilies, halved
Garnish
1 tbsp freshly grated coconut
1 tbsp coriander leaves/cilantro, chopped
Method
1. Mix horsegram flour with 1 cup water till no lumps are formed.
2. Heat oil. Add garlic. When it turns brownish, add onion, turmeric powder, green chilies. Saute for 5 minutes till onion is soft.
3. Add 1 1/2 cup water. Add salt , kokum & chili powder. Let it boil.
4. Now gently add the horsegram flour batter. Let it cook for 5 minutes till it becomes thick.
5. Stir in coconut and cilantro.
6. Serve immediately with tandalachi bhakri/Rice flour flatbread.
Note -
Horsegram flour has a distinctly different taste. It may not be enjoyed by all.
3 comments:
When I first had this curry I thought it was ok, but twice and I was hooked - you have to develop a taste for it and you just can't give it up! I love it and understand why you said one has to be adventurous - I know my Tamilian relatives find this a little difficult to digest when I rave about this curry because they just can't imagine 'kadalamaavu' or besan in curries. They think it is gassy but when you make it this way it really isn't, it gets cooked and the tempering assures that it is good! Lovely click - Meera:)
Harini:
You are so right about the taste of this curry.
Thanks for your kind words.
I have never tasted horsegram flour before, even though I cook horsegram quite frequently. Does it taste bitter?
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