Macrotyloma uniflorum:-Food,which is less acceptable but more beneficial...

Macrotyloma uniflorum
less acceptable but more beneficial...

Other names of Macrotyloma uniflorum:-

horse gram, kulthi bean, hurali, Madras gram,કળથી etc...

Introduction:-

Macrotyloma uniflorum is grown mostly under dry-land agriculture.The optimum temperature range for its growth is 25 °C to 32 °C; it can tolerate temperatures up to 40 °C, but the growth rate declines markedly below 20 °C. It is normally used to feed horses so it is also known as horse gram and also it is use in cooking.
Horse Gram is mainly cultivated in India. It is also cultivated in Sri Lanka, Malaysia, West Indies etc. In India, this is grown in the states of Karnataka, Andhra Pradesh, Orissa, Tamil Nadu, Madhya Pradesh, Chhattisgarh, Bihar, West Bengal, Jharkhand and in the foot hills of Uttaranchal and Himachal Pradesh.

Medicinal benefits:-

Horse gram is considered with medicinal benefits in traditional Ayurveda.It is prescribed for person who is suffering from jaundice or water retention and as part of a weight loss diet.The protein level in the horse gram is more than any other common food and it is 20%.It is less acceptable because of their test and flavor of cooked products,it is consumed only by who know it's benefits.
Recent study done by Indian Institute of Chemical Technology found that unprocessed raw horse gram seeds not only possess antihyperglycemic properties, but also have qualities which reduce insulin resistance.
The seed has the ability to reduce postprandial hyperglycemia by slowing down carbohydrate digestion and reducing insulin resistance by inhibiting protein-tyrosine phosphatase 1 beta enzyme.
Raw horse gram seed is rich in polyphenols, flavonoids, and proteins, major antioxidants present in fruits and other food materials.

Nutrition:-

• carbohydrate:-    57.2% w/w
• protein:-               22% w/w
• dietary fiber:-      5.3% w/w
• fat:-                        0.50% w/w
• calcium:-              287 mg/100gm
• phosphorus:-       311 mg/100gm
• iron:-                     6.77 mg/100gm
• calories:-              321 kcal

as well as vitamins like thiamine:-    0.4 mg/100gm
                                           riboflavin:-   0.2 mg/100gm
                                           niacin:-          1.5 mg/100gm

In India:-

In India, it is also known as gahat, muthira, kulath, or kulthi. It is used to make popular dishes like Chana,Chholey,kulitan saaru, kulitan upkari, kulitan ghassi (coconut curry preparation), and idli-like preparation (but not fermented) called kulitan sannan.

Gujrat:-Horse gram known as kalthi(કળથી).It is use in morning breakfast is winter. Usually it is use for kidney stone.

Kulthi dal

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Telangana and Andhra Pradesh:-horse gram (ulava (singular) ulavalu (plural), ఉలవలు) is prescribed for persons suffering from jaundice or water retention, and as part of a weight-loss diet. It is considered helpful for iron deficiencies, and is considered helpful for maintaining body temperature in the winter season. Ulavacharu (horse gram soup) is popular dish in Telangana and Andhra Pradesh, it is served with boiled rice in most of the Telugu-speaking people's weddings and ceremonies.

Darjeeling and Sikkim:-horse gram (called (gahat in Nepali) is considered a medicinal food. It is given to children suffering from mumps. Water in which gahat is soaked is taken by people suffering from kidney stones in the belief that this dissolves the crystals. Gahat's use is specially reserved for the cold winters, when its heat-producing properties are most useful.

Kerala:-horse gram, (called മുതിര (muthira) in Malayalam which almost sounds like കുതിര (kuthira), Malayalam word for horse), is used in special kinds of dishes.

Tamil Nadu:-horse gram (called கொள்ளு (kollu, in the southern districts it is called kaanam) is commonly used in Tamil dishes, including kollu chutney, kollu porial, kollu avial, kollu sambar, and kollu rasam. In traditional siddha cuisine, horse gram is considered a food with medicinal qualities.

Maharashtra and Goa:-horse gram (kulith/hulage) is often used to make kulith usal, pithla, and laddu; shengule/shevanti.

Karnataka:-cuisine, ಹುರಳಿಸಾರು (hurali saaru), ಹುರಳಿ (hurali) is a main ingredient. Hurali is also used in preparations such as usali, chutney, basaaru, and upsaaru or upnesaru (particularly in the Old Mysore Regions Mandya and Chamrajnagara Districts).
South Canara region of Karnataka,in Tulu,it is also called kudu (ಕುಡು).

Odisha:-it is known by the name କୋଳଥ (Kolatha).
Gahat or kulath is a major ingredient in the food of Pahari region of northern India.

Himachal Pradesh:-kulath is used to make khichdi. In Uttarakhand, it is cooked in a round iron saute pan (kadhai) to prepare ras, a favorite of most Kumaonis.
In Garhwal region, another more elaborate dish is phanu which is made in a kadhai with roughly ground gahat (previously soaked overnight) boiled over several hours. Towards the end, some finely chopped greens (palak or spinach, rai, tender radish leaves, or dhania(coriander leaves) if nothing else is available) are added to complete the dish. Served with boiled rice, jhangora (a millet-like grain, used as a staple by poorer Garhwalis only a decade ago and now a prized health-food).

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