Kuleeth (Horsegram) Saar/Curry


  • 3-4 tbsp oil
  • 4 tsp Kuleet flour (horsegram)
  • 1/2 cup Kokum or as per taste
  • 1.5 onions
  • 1.5 tsp mustard seed
  • 1 tsp cumin seed
  • 3-4 green chillies slit at top*
  • 1/2 tsp Turmeric
  • 1/2 tsp Hing (optional – also known as asafoetida)
  • 1 tsp crushed garlic
  • 2-3 cup hot water
  • Salt to taste
  • Directions for curry:
  1. Take the Kuleet flour in a bowl, add water and prepare a thin slurry. Keep aside.
  2. Also soak kokum in hot water and keep aside.
  3. Heat oil in a small bottom pan on medium flame and when it is heated, add mustard seeds.
  4. When mustard seed has spluttered, add cumin seed, green chilly, curry leaves, onion and stir this mixture allowing it to fry.
  5. When onions have softened, add turmeric, garlic and hing and stir it up
  6. Stir the Kuleet slurry first so that all Kuleet settled at the bottom is mixed thoroughly. Now pour this liquid slurry slowly and mixing with the other hand ensuring that the paste does not stick.
  7. Once you pour the mixture keep adding hot water till you get a thick gravy and it stops getting more thicker due to the heat. Allow the gravy to boil for 10 minutes on medium heat.

Serve hot with rice or bread or roti.

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