Kuleeth Peeth: Horsegram Flour - 500g
Kuleeth Peeth: Horsegram Flour - 500g
Kuleeth Peeth: Horsegram Flour - 500g
Kuleeth Peeth Pithle
Kuleeth Peeth Ingredients
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Kuleeth Peeth: Horsegram Flour - 500g

Kuleeth Peeth or horsegram flour is a superfood distinguished for myriad health benefits. It is loaded with antioxidants and is high in protein, iron, calcium and zinc. It counters malnutrition, is energy inducing, and improves immunity and memory. The earthy, nutty taste makes it a favourite with homemakers in Konkan who use it in Pithle or gram flour curry. Replace regular flour with it to make nutritious parathas or pancakes.

Regular price
₹ 325
Sale price
₹ 325
Regular price
Sold out
Unit price
per 
Nutritive
Aaji's favourites
Protein rich

Provenance
A staple in every Chitpawan Brahmin home, Kuleeth Peeth also gets the tag of the poor man’s superfood for its stellar nutritional content and popularity across rural India. In Konkan, vegetarians turn to legumes and pulses for their protein intake. They sprout kuleeth to make usal (stir-fried horsegram), use the whole gram for saar (soup) and hand-roll the flour into shengole (pasta in broth).
About the SHG Seller(s)
A collective of ten entrepreneurial female farmers, Kranti churns out handmade flour and spices native to Sindhudurg. Led by Sakshi Satyavan Soye, who acts as a link between the collective and government representatives who help them with micro-financing, they source all ingredients locally whilst paying special attention to hygiene and quality. Most of the women are only seasonal rice and turmeric farmers and thus depend on the self-help group’s earnings for sustenance through the rest of the year. Kranti’s Malvani Masala, patiently slow-roasted and ground, is a balanced mix of over 20 ingredients offering unparalleled authentic taste, while their Kuleeth Peeth retains all its natural nutrients because it is hand pound. The hard work , patience and perseverance shown by the women of Kranti adds its own flavour to the food they produce and is a salutary lesson to all of us of the resolve it takes to be an agriculturist.
Prep time: 5 mins
Cooking time: 25 mins
Serves: 12 nos

Ingredients

2 cups Kuleeth Peeth (Horse gram) flour
1.5 cup Jaggery, crushed/grated
1 cup Pure ghee (Clarified butter) at room temperature
¼ tsp Cardamom powder

Instructions

Rich and healthy, these high-protein ladoos are simple to make, delicious and nutritious and carry the nutty flavour of horsegram flour or Kuleeth Peeth.

Recipe Credits:

Sudha Kunkalienkar

Food blogger and author, explore her blog which enjoys over 2L views, here at myfamilyrecipes.kunkalienkar.com

1. In a heavy bottom pan, add ghee and melt it on low flame. Add Kuleeth Peeth and roast on very low flame till light brown. It will emit the aroma of well roasted flour. Transfer the mixture to a bowl. Add crushed jaggery and mix well. Make sure there are no lumps. Add cardamom powder and mix. 

2. Leave the mixture to cool a bit. Keep stirring it now and then when set aside. 

3. When the mixture is warm, not hot, make lemon size balls or ladoos. If the mixture is too dry and difficult to roll into ladoos, add a spoonful of ghee and then roll.

4. These will last in an airtight container for 3-4 weeks.

Prep time: 5 mins
Cooking time: 20 mins
Serves: 2

Ingredients

3 tbsp Kuleeth Peeth or horsegram flour
1 tsp Fresh coconut, scraped
4 pieces Kokum
10 cloves Garlic, peeled and diced
½ tsp Green chilli paste
1 tsp Coriander, chopped (optional)
1 tsp Oil
¼ tsp Mustard seeds
¼ tsp Turmeric powder
Pinch of Asafoetida
Salt to taste

Instructions

This quick Kuleeth Peeth or horsegram flour gravy is comfort food for most modest Maharashtrians. 

Recipe Credits:

Sudha Kunkalienkar

Food blogger and author, explore her blog which enjoys over 2L views, here at myfamilyrecipes.kunkalienkar.com

1. Heat oil in a pan on medium flame. Add mustard seeds and let them splutter. Add turmeric powder and asafoetida. Add garlic pieces and fry till light brown. Add chilli paste and a litre of water. Add salt, kokum and bring to a boil.

2. Reduce flame to low. Keep stirring and breaking any lumps that may form. It needs to be smooth, and of paste-like consistency. Initially, the mixture may look watery but as it cooks, it will get thicker. 

3. Cook on low flame for 10 minutes, while stirring every two minutes. When done, add scraped coconut, coriander, and bring to boil. 

4. Switch off the gas. Serve hot with Bhakri or Kolam rice, with a spoonful of ghee on top.