Karwar Style Lasani Kadhi (Kokum & Coconut Milk Curry)
Karwar Style Lasani Kadhi is a delightful and refreshing curry from the coastal regions of Karnataka. This unique dish, made with the tangy flavor of kokum and the creamy richness of coconut milk, is a treat for the taste buds. With its blend of earthy coconut, aromatic garlic, and spicy green chilies, this dish is almost similar to Sol Kadhi, a well-loved drink from coastal India. The addition of jaggery balances the tanginess and spice, creating a harmonious flavor profile that can be enjoyed as a drink or as a side dish with rice. It’s perfect for hot summer days or as a soothing accompaniment to a hearty meal. Whether you serve it chilled or at room temperature, Karwar Style Lasani Kadhi will definitely be a crowd-pleaser.
Cuisine: Coastal Karnataka
Course: Lunch
Diet: Vegetarian
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients for Karwar Style Lasani Kadhi
| Ingredient | Quantity |
|---|---|
| Kokum (Malabar Tamarind) | 6 pieces |
| Fresh coconut (grated) or coconut milk | 1 ½ cup fresh coconut or 2 cups coconut milk |
| Green chilies | 3 whole |
| Garlic cloves | 2 cloves |
| Cumin seeds (Jeera) | ½ teaspoon |
| Salt | To taste |
| Jaggery | To taste |
| Fresh coriander (Dhania) leaves | A few sprigs (for garnish) |
| For Tempering | |
| Oil | 1 teaspoon |
| Mustard seeds (Rai / Kadugu) | ½ teaspoon |
| Cumin seeds (Jeera) | ¼ teaspoon |
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 1.2g |
| Carbohydrates | 18g |
| Fat | 6g |
| Fiber | 3g |
| Sugars | 5g |
| Sodium | 150mg |
Instructions for Making Karwar Style Lasani Kadhi
1. Prepare the Kokum Juice
Begin by soaking the kokum peels in 1 cup of hot water. Let it soak for about 30 to 45 minutes, allowing the kokum to soften and release its tangy flavor. Once soaked, squeeze the kokum peels to extract all the juice, and discard the peels. Set the kokum juice aside for later.
2. Prepare the Coconut Paste
In a blender or mixer, combine the grated fresh coconut, cumin seeds, garlic cloves, and green chilies. Add 1 cup of warm water to the mixture and grind everything to a smooth paste. Once blended, sieve the paste to extract the thick coconut milk. The liquid that passes through the sieve is the rich coconut milk. For the leftover coconut solids, add a bit more water, regrind, and sieve again to get a thinner coconut milk. You should have a combination of both thick and thin coconut milk.
3. Combine Coconut Milk and Kokum Juice
In a large mixing bowl, pour the extracted thick coconut milk and thin coconut milk. Add the kokum juice to the coconut milk and stir well to combine. Season with salt and jaggery according to your taste preferences. The jaggery will help balance out the tanginess of the kokum and the heat from the green chilies. If the consistency is too thick, feel free to add a bit more water to achieve your desired consistency. Stir the mixture to ensure all the ingredients are well incorporated.
4. Prepare the Tempering
Now, it’s time to prepare the tempering (tadka) to enhance the flavor of the kadhi. In a small tadka pan or a regular pan, heat the oil over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. As they begin to crackle, toss in a few curry leaves if you have them for added flavor. Sauté the tempering for about 10 seconds until the seeds are fragrant and popping.
5. Combine the Tempering with Kadhi
Immediately pour the hot tempering over the prepared coconut milk and kokum mixture. This will infuse the kadhi with a rich, aromatic flavor. Stir gently to combine the tempering into the curry.
6. Garnish and Serve
Garnish the Karwar Style Lasani Kadhi with freshly chopped coriander leaves for a burst of color and freshness. Serve it hot or chilled according to your preference. The kadhi pairs wonderfully with steamed rice, phulka (Indian flatbread), and Karwar Style Muga Ambat (a traditional lentil dish). It’s perfect for a light lunch or as a refreshing side dish for a larger meal.
Tips for Making Karwar Style Lasani Kadhi
- Adjust the Heat: If you prefer a spicier version, feel free to add more green chilies. For a milder taste, you can reduce the number of green chilies or remove the seeds from the chilies before blending.
- Vegan Option: If you’re looking for a vegan version of this recipe, you can substitute the jaggery with a plant-based sweetener such as maple syrup or coconut sugar.
- Flavor Variations: Some versions of Karwar Style Lasani Kadhi may include a small amount of tamarind pulp for an added tanginess. If you enjoy this flavor, feel free to experiment and adjust according to your taste.
- Chill for Extra Refreshment: While this dish can be enjoyed warm, it’s often served chilled in coastal regions for a cooling effect during hot weather. The chill brings out the refreshing flavors of the kokum and coconut milk.
Serving Suggestions
Karwar Style Lasani Kadhi can be served as an appetizer, a refreshing drink to end your meal, or as a side dish paired with a variety of main courses. It’s a popular accompaniment to rice-based meals, especially when paired with dishes like Karwar Style Muga Ambat (lentils in a spicy, flavorful gravy) or mild curries. For a complete coastal Karnataka experience, serve it with phulka (soft, whole-wheat flatbreads) or a portion of steamed rice.
Whether you’re craving something soothing after a heavy meal or looking for a cool and tangy drink to accompany your lunch, Karwar Style Lasani Kadhi is an excellent choice. The combination of kokum, coconut, and spices will transport your taste buds straight to the coastal beauty of Karnataka.
Enjoy the refreshing, aromatic flavors of this coastal gem today!
