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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Kulta Kaat (Traditional Mangalorean Horse Gram & Field Marrow Curry)

May 20, 2014

Kulta Kaat (Traditional Mangalorean Horse Gram & Field Marrow Curry)

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One of Mangalore’s traditional dishes that I believe is almost on the verge of extinction is this delicious masterpiece, a curry made of horse gram and field marrow. Field marrow, also known as the Mangalore/Malabar cucumber is native of coastal Karnataka and Kerala and hence found as a regular item on the menu of these local cuisines. In Mangalorean cuisine there are plenty of preparations that call for the field marrow but not as many with horsegram. At least not that I ever know of. Not until I found this recipe in the Mangalore Ladies Club Cookery Book a few years ago. I believe that every community in Mangalore (ex, the Catholic, Konkani, Bunt, Brahmin etc) have their own mild variations of this curry and since I had never eaten it before, I have adapted this recipe to create my own family favourite.
Today I am reposting my old recipe which I had published in May 2010. I feel that this lovely curry has been lost somewhere in my archives and deserves to be dug out and put on a pedestal.

It is one of the recipes that talks volumes about the simple middle class life of Mangalore a few decades ago. From what I have gathered, a few decades ago horse gram or kulith as we call it in Konkani was only used as cattle feed and the cream of the society didn’t eat it or maybe not as much as the people from the lower strata of society. Pretty much as wholemeal which was considered to be food of those who couldn’t afford to buy the deceptively ‘clean’ and whitened flour (maida). Over the years however, this thinking has changed and people have come to recognize the health benefits of this humble legume.
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In the olden days most vegetables that have a long shelf life were harvested and stored carefully before the monsoons began. Veggies such as pumpkins, ash gourd (winter melons), bottle gourds and field marrows were tied with jute strings and hung from the ceiling in the corridors that connected the kitchen to the dining area of traditional Mangalorean homes.
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This was such a wonderful sight that people still fondly remember them and try to replicate this scene during the ‘Roce’ function (pre-wedding ceremony) in Mangalore. A simple ‘kulta-kaat’ served with steaming hot red boiled rice and perhaps a papad and pickle completed a weekday meal.
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I really hope you try this recipe and enjoy the pleasures of eating a simple Mangalorean meal 🙂
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Kulta Kaat (Traditional Mangalorean Horse Gram & Field Marrow Curry)
Prep time: 20 mins | Cook time: 15 mins | Serves 4-6


Ingredients:

  • 1 cup horsegram (kulith/kulath)
  • 1 small field marrow/ Mangalore cucumber/ mogem/magge/sauthe kai
  • 4 cups water
  • 2-3 teaspoons of powdered jaggery (adjust to taste)
  • salt to taste
For the masala:
  • 4 long dry red chillies (Byadge/Bedgi variety) * see notes
  • 5 peppercorns
  • 3/4th teaspoon mustard
  • 4-5 garlic flakes
  • 2 teaspoons grated coconut (optional)
  • 1 marble size ball of tamarind (adjust to taste)
For tempering:
  • 1 sprig curry leaves
  • 3 garlic flakes with skin, lightly bruised
  • 1-2 tablespoons ghee or oil (preferably coconut)
Method:

1. Wash and cut the field marrow in quarters. Scrape off the pith and seeds (‘girope’ in Konkani) and cut into medium sized cubes. Keep aside.
2. Heat a skillet/tawa and dry roast the horsegram for a few minutes on a low heat till you get a nice aroma. Take care not to burn it. Remove, allow to cool and then coarsely pound till they are broken lightly. This is an optional step.
3. Transfer the horsegram into a pressure cooker. Add 4 cups of water and salt to taste and pressure cook for about 5-6 whistles. Remove from heat and let the cooker cool down. Open and check if it is tender, if not, place it on the heat again and let it cook for another 2 whistles.
4. When the horsegram is cooked, you can remove 2-3 tablespoons aside on a small plate and spread it out to cool – we need to grind this as it will give some texture and thickness to an otherwise watery gravy. When it is cool enough, grind to a smooth paste. Again this is an optional step.
5. To the cooked horsegram add the chunks of field marrow and cook till tender. You can also cook it under pressure but be careful to remove the cooker from the heat as soon as one whistle goes off or else the the field marrow will overcook.
6. When the field marrow is cooked add the ground masala and a little extra water if required (about 1/2 cup), adjust the salt to taste. Add some more tamarind juice if required and bring the mixture to a boil.
7. Add the ground horsegram (step#4) to the curry and simmer for a minute. Add the jaggery if using and adjust the flavours (salt & jaggery). Remove the pan from heat.
8. In smaller pan heat the coconut oil for tempering. Add the crushed garlic and the curry leaves and toss them around for a few seconds. Pour this into the curry and cover the pan immediately.
9. Serve hot with rice

Notes:
1. This curry is medium spicy, if you want to tone down the spice use chillies without their seeds. Use the Bedgi/Byadge/Kumti variety of chillies for authentic taste.

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Filed Under: All Posts, Curries, Dals and Sambhars, Mangalorean Recipes, Vegetarian Tagged With: Field Marrow, Horse Gram, Kulta Kaat, Magge, Malabar Cucumber, Mangalore Cucumber, Mogem, Traditional Mangalorean Recipes, Vegetarian Curries

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Comments

  1. Preeti S says

    May 20, 2014 at 12:31 pm

    Nostalgic

    Reply
  2. Vanita Amin says

    May 20, 2014 at 4:45 pm

    What a coincidence Shireen. Today I made Sprouted Kulith & found that you had posted the Recipe for Taute & Kulith Curry. I use kulith in Basale also. Thks Shireen for the recipe . Take care 🙂

    Reply
  3. Shireen Sequeira says

    May 20, 2014 at 7:40 pm

    @ Preeti: Thank you!

    @ Vanita Amin: Nice coincidence 🙂 Adding kulith to basale is a great idea! Never knew of that variation, I shall definitely give it a try! Thanks for the tip!

    Reply
  4. Hasna Hamza Layin says

    May 21, 2014 at 2:53 pm

    Loved it Shireen…wanted to try this nd bookmarking

    Reply
  5. Vimitha Anand says

    May 22, 2014 at 2:51 am

    Nice authentic recipe Shireen

    Reply
  6. CREATIVE MIND says

    May 22, 2014 at 9:33 am

    yummy!!

    Reply
  7. Shireen Sequeira says

    May 28, 2014 at 11:15 am

    Thank you Hasna, Vimitha & Creative Mind 🙂

    Reply
  8. Michelle says

    October 9, 2017 at 6:14 pm

    Hi you have mentioned jaggery in your ingredients but can’t find it in recipe where you have used it? Is it necessary to be used

    Reply
    • Shireen Sequeira says

      October 11, 2017 at 8:26 am

      Hi Michelle

      Sorry, I missed to mention it. I have updated it now in step#7. It is optional but recommended!

      Reply
  9. Dido says

    February 15, 2021 at 10:02 pm

    Shireen: Would you mind giving me instructions for cooking this dish stove-top? Thanks, Dido.

    Reply
    • Shireen Sequeira says

      February 16, 2021 at 12:42 pm

      Hi Dido,

      Boiling legumes on stove stop is a long process. I have never cooked it this way, always pressure cooked. So I guess 30 minutes or so should do the trick.

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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