Kultha Saaru-Horsegram(Kulthi)Spicy Soup

This definitely falls under the comfort food category.The recipe has no coconut and is very simple and easy to prepare.I call this soup because all such bean based saru/sarupkari reminds me of my friend Jaysree who use to say this is like soup and can be had just like that.It is called as Humman by Kerala GSBs and the nomenclature keeps changing according to the region.
This recipe can be prepared with just the stock by draining the cooked horsegram and prepare a dry subzi with seasoning it with spices and garnish with coconut.I like it along with horsegram so have used up all the horsegram.
This is a typical village food as in olden days they used to cook it in large earthenware or a utensil in enormous quantities using the firewood method that took hours of cooking which used to give a smoky flavour but that used to be tasting heaven(remember this from my childhood),there the cooked horsegram was used as a feed for cattle and the stock was used for cooking purposes and excess used to be distributed with relatives and friends.I can remember how it used to be  in demand.Nobody would deny when they were offered as cooking in this way made the stock thick and could be preserved for couple of days since it was boiled for hours and only those practicing farming and cattle at home would do this and it was definitely precious.
The traditional firewood method is no longer in vogue as farming is very rarely practiced these days.

Ingredients:
Kulith/horsegram                       3/4cup
Salt                                                    to taste
Oil                                                      2-3tsp
Red chillies                                    4-5
Garlic flakes                                 10-12(crush lightly with or without peels)
Water                                              3-4 cups(for pressure cooking)

Method:

• By hand picking method clean the horsegram and make sure no tiny stones and sand particles are there.
• Soak for 1 hour,overnight soaking is also preferable as it can reduce pressure cooking time.
• Rinse horsegram and put in a pressure cooker with 3-4 cups of water.
• Cook for 1 whsitle,then lowering flame cook for 20-25 minutes.
• Once the pressure is gone transfer the contents into a soup pot adding salt to taste.
• Bring to boil and meanwhile in a little saucepan heat oil and brown the crushed garlic and also the red chillies that are broken into pieces.
• Pour the prepared seasoning over the boiling saru.
• Boil for another 5 minutes on low flame.
• Best served with rice or can be had like a soup too!!

Note:

• For non garlic version just replace garlic with a tsp of mustard seeds and add little asafoetida for flavour either to the seasoning or add in form of extract when it is still boiling.
• Chunks of cooked cucumber may also be added.

Kultha Koddhel-HorseGram in a Spicy Coconut Gravy Seasoned with Garlic.

"Kulith" is nothing but a Konkani term for horsegram/kulthi.Koddhel"  means a curry that is having the basic coconut,tamarind and red chillies masala,a little spicier than other curries like ambat and ghashi and it is always seasoned with browing crushed garlic in oil.This curry can be made with beans like rajma(kidney beans),whole tuvar(pigeon peas),Tingalavro(navy beans/northern beans) and so on.It can also be made with vegetables like raw banana and Sambhar/Mangalore Cucumber.This dish is authentically Konkani stuff and happens to be one of the favourites in Amchi homes and usually a Saturday special(as horsegram is preferably eaten on Saturday).A permutation and combination of seasonal vegetables are applied in this curry.The basic kulitha kodddel will have only horsegram and any one of the vegetable(sambhar cucumber,banana stem,chinese potato,malabar spinach,bamboo shoot).Here I have used  jackfruit seeds,bilimbi(which is a sour vegetable),tender raw jackfruit chunks and a little spinach and a few stems of it.

Ingredients:
Horsegram                                                1/2cup
Jackfruit seeds(optional)                   6-8(crushed a little)
Tender jackfruit chunks
(cooked) ,or use canned ones            10-12
Bilimbi/tree sorrel/bimbul                2-3
Fresh Malabar Spinach,
chopped                                                     1cup(with a few tender stems)
Salt                                                              to taste

For Masala:
Fresh grated coconut                         3/4cup
Red chillies(roasted)                          5-6
Tamarind                                                pea size(if not using bilimbi/bimbul)

For seasoning:
Oil                                                              1tbsp
Crushed garlic flakes                        8-10

Method:

• First clean the horsegram as it may have tiny sand,stones or some weed that looks similar to the horsegram.(discard anything other than horsegram)
• Wash and soak it for 8-10 hours.
• Take the soaked horsegram,the jackfruit seeds,stored ones(if using)in a pressure cooker with 2-2.5cups of water.
• Pressure cook for a whistle then cook lowering the flame for another 20 minutes(this makes the horsegram soft and nice),if using fresh jackfruit seeds then place in a separare bowl and after 5-10 minutes of pressure cooking take it out and pressure cook horsegram for further 10 minutes.
• Drain in a colander,saving the water for further cooking purpose.
• Make the masala using coconut,chillies and tamarind(preferably using the pressure cooked water).
• In a soup pot add the chopped spinach,tender stems,bimbul(if using)and bring it to boil with the pressure cooked water,cook till soft and then add the horse gram,boiled jackfruit chunks,and salt to taste and bring to a nice boil.
• Add the prepared masala ,adjust the consistency using reserved pressure cooked water and boil for another few minutes till the raw flavour of masala fades.
• Meanwhile in a small saucepan heat oil and roast crushed garlic to a nice golden colour and pour this into the curry.
• Tastes heaven when served with rice and happens to be amchis favourite.

Note:
Use of tamarind may be skipped if bilimbi/bimbul is used.

 Bilimbi/bimbul/tree sorrel-

Malabar spinach/Vaali-