tag:blogger.com,1999:blog-6384154448356205879.post6452586213835440818..comments2024-01-24T14:29:56.403+05:30Comments on Bombay Foodie: A Bowl of KulithBombay Foodiehttp://www.blogger.com/profile/16292265762511879579noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6384154448356205879.post-77358084411467444692016-02-03T21:16:37.369+05:302016-02-03T21:16:37.369+05:30Thanks for the recipe. I will try this one next ti...Thanks for the recipe. I will try this one next time.Bombay Foodiehttps://www.blogger.com/profile/16292265762511879579noreply@blogger.comtag:blogger.com,1999:blog-6384154448356205879.post-33202560727757588492016-02-03T20:59:45.628+05:302016-02-03T20:59:45.628+05:30I love Mahalaxmi Saras. I absolutely go mental the...I love Mahalaxmi Saras. I absolutely go mental there, buying all masalas and kokum syrups and papads. I come from the coastal region and we generally make a kadhi of it, like you have done. Have not really had it in the pithla form. The Kadhi is called Kulithachi Peethi/Pithi. Its poor man's food and how. You just mix the flour with water in a watery smooth paste, add the non-sweetened kokum syrup, salt, chilli powder, turmeric and keep aside. In a pan you heat oil, add lots of garlic thickly chopped, or sometimes the whole pod just lightly crushed. When the garlic gets fragrant, you add onion, saute till it turns golden, and then add the kulith paste and let it boil. Adjust water if you need to. You can garnish with coconut and coriander leaves. Of rainy dayshttps://www.blogger.com/profile/15451324788381249103noreply@blogger.com