Kut Kofta - Meatballs in Horsegram gravy from Kitchens of Karnataka Dakhini Muslims

 

Kulthi ka Kut/ cutt/ Kut kofta - A rich, deep brown tangy gravy in which meatballs are cooked to perfection and absolute heaven. This rich tangy gravy is the result of several hours and really long time of boiling Horsegram on woodfire, ideally or slow flame on stove top. The strained horsegram boiled and reduced to the perfect consistency for the Kutt is the artistry only our eldery folks possess. Kutt kofte is popularly known to be Benguluru muslim community dish which is prepared during Ramzan. Besides, Dakhini muslims in other parts of Karnataka also relish this dish and most importantly it is a winter delicacy (In the households I’ve known) rather than just a delicacy solely prepared during Ramzan. Here the Kutt is the base and additional variants are eggs n meatballs. When one decides to add meatballs the dish is named as ‘Kut kofta’, like so in the frame. The meatballs the cooked in the gravy itself. Or if one decides to add eggs, he/she has two options - one is boiled eggs ( pretty much coming out of the home kitchens and made their way into few restaurants in Bengaluru- Kut Andey) and the other one is poaching egg in the gravy ( Divine ok?) The recipe sounds really simple but notoriously hard to get right. A peculiar masala is added into the reduced horesgram water to give it a body and is cooked. The masala for koftas is the usual one which we use for Kofte ka Salan. Now comes the part which enriches the dish and makes it otherworldly- the tadka. Yes! Onion and curry leaf seasoning. The meal goes like this - day 1 lunch would be kut kofta with rice. Dinner would be kut kofta with roti. Day 2 breakfast would be dosa and kutt, lunch would be kut andey ( boiled eggs) with rice and dinner - Kut andey( poached eggs). After all there is so much effort in making it so has to be made in large quantities. 

I am not aware of how the dish came into existence and on and on but I’m pretty sure there are many forms of Kulith cooked as a gravy. One such which I have known would be Ulva kuttu, a Telangana dish and the same dish is known to be Kulthi ka Kutt in Hydrabadi muslim community. Well, I can see where our Kutt kofte has tad bit roots from.

Recipe :

For the Kutt:

Horsegram 1kg

Water- to cover more than 3/4th of the vessel you boil Horse gram in

Method :

Cook the Horsegram till tender on high flame over the stove top (Ideally to be done on slow flame). Strain the water. Cook the water on medium-high flame till it reduces to almost half the amount. Keep it aside.

For the Kofta :

Coconut 1/4 Cup

Minced Mutton 1/2kg 

Onion - Half

Ginger garlic paste - 1tsp

Red chilli powder - 2tsp

Turmeric powder - 1/4tsp

A bunch of Coriander

Cloves - 2 no

Cinnamon - 1 inch 

Roasted Chana dal (Phutane)- 100g 

Salt to taste

Method : 

Put all the ingredients except Minced mutton into a food processor/ Mixer. Blitz until you have a smooth mix. Add kheema to this mix and blend it really well. Make walnut sized Koftas. 

For kut kofte : 

In a blender add 

Coconut - 1cup

Tomato - 5 medium size

Onion- 1 

Garlic - bulb

Cumin seeds - 2tsp, roasted

Method : 

Blitz into a smooth paste. 

Keep the reduced Horse-gram water on the stove top (high flame). Pour in the above mentioned paste in it. Next, add in 2-3tbsps of Tamarind pulp( Adjust tanginess according to your preference ). Add 3tsps of  Red chilli powder and finally, salt. Give it a couple of stir. Add in Koftas at this point or boiled eggs. Cook for 20-25mins. 

For the Seasoning/Tadka: 

Fry 1 sliced onions and a handful of curry leaves. Pour the seasoning after the Koftas are cooked. Close the lid immediately after the Seasoning.