Karwar Khatkhate Recipe: Mixed Vegetable Curry with Toor Dal & Coconut

Karwar Style Khatkhate Recipe (Mixed Vegetable Curry with Toor Dal & Coconut)

Description:

The Karwar Style Khatkhate is a vibrant, flavorful mixed vegetable curry that combines the earthy goodness of toor dal (split pigeon peas) with fresh, seasonal vegetables and a hint of sweetness from jaggery, all enveloped in a creamy coconut gravy. A classic Konkani dish from Karnataka, this curry is packed with aromatic spices and tangy kokum, making it a delightful addition to your vegetarian repertoire. It is a popular dish in many Konkani households and pairs perfectly with Karwar Style Lasani Kadhi and steamed rice, creating a wholesome and satisfying meal.

Cuisine:

Karnataka (Konkani)

Course:

Lunch

Diet:

Vegetarian

Ingredients

Preparation Time:

10 minutes

Cooking Time:

20 minutes

Total Time:

30 minutes

Instructions

1. Cook the Toor Dal:
   Begin by washing the toor dal thoroughly. In a pressure cooker, add the dal along with a pinch of turmeric powder. Cook for 2-3 whistles, ensuring that the dal becomes soft and tender. Once cooked, mash the dal well with a spoon and set it aside.

2. Cook the Vegetables:
   While the dal is cooking, dice the mixed vegetables into bite-sized pieces. Add the vegetables to the pressure cooker with enough water to cover them. Pressure cook for just one whistle, ensuring the vegetables are cooked through but not mushy. Once done, turn off the heat and immediately release the pressure. The vegetables should be tender but still retain their shape.

3. Prepare the Coconut Paste:
   In a blender, grind the fresh coconut, dry red chillies, coriander powder, and turmeric powder together with a little water to form a smooth, thick paste. After grinding, add the Sichuan peppercorns and pulse again for a few seconds to incorporate the flavors.

4. Combine the Ingredients:
   Once the vegetables are done, add the prepared coconut paste and mashed toor dal into the pot. Stir everything together and cook on medium heat for a few minutes to allow the flavors to blend. Add salt to taste, then stir in the kokum juice (extracted from soaking the kokum in hot water) and jaggery. Let the curry simmer for another 5-7 minutes, allowing the flavors to meld together. Adjust the consistency by adding a bit more water if needed.

5. Prepare the Tempering (Tadka):
   In a small pan, heat oil over medium heat. Once hot, add mustard seeds and let them splutter. Add cumin seeds and curry leaves, and sauté for about 1 minute until fragrant. Pour this tempering over the curry and give it a final stir to infuse the curry with a burst of aromatic flavor.

6. Serve:
   Serve the Karwar Style Khatkhate hot with steamed rice and a side of Karwar Style Lasani Kadhi for a complete and hearty meal. The sweetness from the jaggery, the tang from the kokum, and the rich coconut gravy make this dish truly unique and delicious.

Nutritional Information (Per Serving)

(Approximate values based on 4 servings)

Tips:

• Vegetable Variations: Feel free to add or omit vegetables based on what’s in season or what you have available. The combination of vegetables gives the curry a wholesome texture and flavor, but you can tailor it to your preferences.
• Adjusting Sweetness and Tang: The jaggery and kokum provide the sweet and tangy elements of the dish. You can adjust the quantity of jaggery and kokum to suit your taste—more jaggery for a sweeter curry or more kokum for extra tanginess.
• Serving Suggestion: This curry pairs beautifully with steamed rice or chapati and can be enjoyed as a comforting lunch or dinner. It can also be served alongside other traditional Konkani dishes for a larger spread.

The Karwar Style Khatkhate brings a burst of Konkani flavors right to your plate, offering a perfect balance of spices, sweetness, and tang. Its hearty mix of vegetables and toor dal makes it a nutritious, fulfilling dish that’s sure to be loved by all. Perfect for a weekday lunch or a special gathering, this curry is sure to become a staple in your home.