Kulith Peethi (Horsegram Sauce) Winter Balm for the Soul

This recipe is the ultimate adulting recipe for me. Growing up I couldn’t stand this sauce—usually eaten with plain rice. Especially made in the winter. I scrunched up my nose to this recipe and yet this is the soothing balm for my heart and soul now. Also fair that I have discovered the magical ingredient of slightly caramelized onions that upgrades this recipe to a much more palatable, fragrant concoction. Let’s get to it.

Ingredients:

• 1 cup Kulith peethi (roughly translated to Horsegram powder)
• 1 green chilly (slit vertically)
• 2 tsp oil
• 1 tsp mustard seeds
• 1 small onion finely chopped
• 4-5 garlic cloves finely chopped
• 5-6 curry leaves
• 3 cups water

Steps:

1. Mix water with the kulith peethi to form a paste—no lumps—please and thank you.
2. Add oil to a sauce pan and let it simmer
3. Add in mustard seeds and let them do the little jig.
4. Add in the curry leaves, onion, salt, garlic and green chilly.
5. Once the onion turn a dark-ish pink, add in the kulith paste.
6. Add more water by checking the consistency—the sauce should look soup-y.
7. Eat hot with steamed rice—while it is famously said that this sauce tastes great only when made fresh. I disagree. We refrigerate, heat and eat on the regular—everyone lives and enjoys.
8. Cheers to growing up.