By Devi Poojari
July 29, 2023
Image Credit: Wikipedia
Known to be the Konkan coast’s contribution to Indian superfoods, this savoury pithla – a thick curry to eat with rotis, is warming and nourishing while also being easy to make.
½ cup horse gram flour 2 onions, sliced ½ cup freshly grated coconut 3 green chillies, chopped 5-6 cloves garlic, minced 1 teaspoon cumin seeds 1 teaspoon mustard seeds ¼ teaspoon asafoetida 1 teaspoon turmeric powder 2 teaspoons red chilli powder ½ teaspoon garam masala 2 tablespoons vegetable oil Salt, to taste
Combine the cumin, green chillies and garlic and grind to a fine paste.
Add ¾ cup water to the horse gram flour and mix to a slurry without lumps.
Heat the oil in a pan and temper the asafoetida, cumin and mustard seeds.
Once they begin to splutter, add the ground masala and cook for a couple of minutes.
Add the sliced onions and saute on a high heat so that they brown slightly.
Add the spice powders and stir well, followed by gently pouring the flour slurry.
Adjust the consistency of the mixture by adding 2 more cups of water and stirring well.
Allow it to simmer for 3-4 minutes, stirring regularly, until it begins to thicken.
Ensure that it reaches a consistency where it is pourable but not gloopy.
Add the grated coconut and serve hot with roti, bhakri or rice.