My first introduction to Kulith Pithi was through a song that my Baba taught me: "Chedva, Pithi Bithi Kha Ani Dhatti Mothi Ho!" It translates to, "O my daughter, have some Pithi and grow healthy and strong!" Later, my mother taught me how to truly enjoy Pithi by slurping the last few spoonfuls at the end of a meal. She would always roast a dry Bangda to make Kismoor alongside it. These are some of my fondest memories associated with Kulith Pithi.
Kulith, also known as Horsegram, is called Kulthi, Hulga, Kollu in Tamil, Huruli in Kannada, Ulavalu in Telugu, and Kolatha in Odia. It is a small, kidney-shaped bean that is rich in protein. Despite its nutritional value, it has always remained less popular compared to our regular legumes and dals.
Kulith flour is a staple in most Kokani households. Firstly, because it is locally grown, and secondly, because it takes very little time to cook. It wouldn't be wrong to say that Kulith Pithi is the instant food of Kokan. Many locals consider it simple, everyday food, and perhaps not glamorous enough to be served to guests. As a result, it has never really been part of the main festive repertoire.
When you are tired of cooking or returning home after a long journey, Pithi ani Bhaat is often the comforting combination one turns to. Simple, filling, and nourishing, it is comfort food at its best.
Health Benefits
To be honest, I wasn't fully aware of how nutritious Kulith was while growing up. For us, it was simply everyday food, something that was always present in the kitchen and cooked without much thought about its nutritional value.
It was only when I decided to launch Kulith Flour for Mother O Malvan and got it lab tested that I truly discovered its nutritional profile. I was astonished by the results. Every 100 grams of Kulith flour contains approximately 22 grams of protein along with a good amount of dietary fibre and iron.
Perhaps our ancestors knew something that we are only rediscovering today. What was once considered simple, humble food turns out to be a nutritional powerhouse. When paired with rice, Kulith Pithi makes a wholesome and nourishing meal that has been sustaining generations in Kokan.
Recipe
Ingredients (Serves 2)
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3 tablespoons Kulith flour
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1 cup water
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1 green chilli or 1 teaspoon Malvani Masala
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1 small onion, finely chopped
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5 to 6 cloves garlic, crushed
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Fresh coriander, finely chopped
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1 teaspoon oil
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Salt to taste
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1 Kokum
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Grated coconut
Method
In a bowl, mix the Kulith flour and water until there are no lumps. Add salt and keep the batter ready. If using Malvani Masala, add it to the batter at this stage.
Heat a kadhai and add the oil. For the tempering, add the garlic, green chilli, and onion. Sauté until the onion turns pink.
Pour in the batter and keep stirring continuously. As it cooks, it will begin to thicken. Keep adjusting the consistency until the Pithi is thick enough to flow, but not so runny that it spreads all over the plate when served on rice. That's usually the sweet spot. Turn off the heat once you reach this consistency.
Add the Kokum, grated coconut, and chopped coriander as garnish.
Mix well and serve hot with sticky rice.
Pro Tip
Serve Kulith Pithi with Ambemohar or Indrayani rice for the best experience. Their soft, sticky texture pairs beautifully with the creamy consistency of Pithi. Basmati rice, with its long grains and distinct aroma, doesn't quite complement the dish in the same way.
And don't forget to fry or roast a papad alongside. That extra crunch takes a simple meal of Pithi ani Bhaat to another level!