Karwar Style Varan Kadhi Recipe – Toor Dal in Coconut Milk Curry
Karwar Style Varan Kadhi, also known as Toor Dal in Coconut Milk Curry, is a comforting and flavorful dish hailing from the coastal region of Karnataka. Unlike many traditional North Indian kadhi recipes that rely on besan (gram flour) for thickening, this version uses fresh coconut, lending a creamy and rich texture to the dish. It is a simple, yet delicious side dish, perfect when paired with steamed rice, phulka, or your favorite vegetable sabzi. This recipe makes use of everyday ingredients available in most Indian kitchens, and its unique flavor comes from the subtle sweetness of jaggery, the tanginess of kokum, and the aromatic essence of coconut.
Cuisine:
Karnataka
Course:
Side Dish
Diet:
Vegetarian
Ingredients:
For the Dal:
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
For the Kadhi:
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1/2 cup |
| Green chili | 1 |
| Jaggery | 2 tablespoons |
| Kokum (Malabar Tamarind) | 4 pieces |
| Salt | To taste |
Preparation Time:
5 minutes
Cooking Time:
20 minutes
Total Time:
25 minutes
Instructions:
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Cook the Dal: Start by cooking the Arhar dal (Toor dal) in a pressure cooker. Add 2 cups of water, 1/2 teaspoon turmeric powder, and salt to taste. Pressure cook for about 4 whistles or until the dal is cooked through. Once done, turn off the flame and let the pressure release naturally. This will ensure the dal is soft and well-cooked.
-
Grind the Coconut Paste: While the dal is cooking, take 1/2 cup of fresh, grated coconut and 1 green chili, and grind them together into a smooth paste using a grinder. Keep this coconut paste aside for later use.
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Mash the Dal: After the dal has cooked and the pressure has released, take a masher and mash the dal until it reaches a smooth consistency. This step will give your kadhi the perfect texture.
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Prepare the Kadhi: Place the pressure cooker with the mashed dal back on medium heat. Add the freshly ground coconut paste into the dal and stir to combine. Now, add 2 tablespoons of jaggery and 4 pieces of kokum. Kokum will give the dish a tangy and refreshing flavor, balancing the sweetness of the jaggery.
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Simmer and Adjust Seasoning: Allow the mixture to come to a gentle boil. Keep stirring the kadhi occasionally to prevent any lumps from forming. Taste and adjust the salt according to your preference.
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Serve: Once the Karwar Style Varan Kadhi is ready and has reached the desired consistency, turn off the heat. Serve the Kadhi hot with steamed rice, phulka, and a side of Bharva Bhindi (stuffed okra) for a wholesome and comforting meal.
Tips for the Perfect Karwar Style Varan Kadhi:
- Freshness of Coconut: Fresh coconut is key to achieving a rich and authentic flavor in this kadhi. Avoid using packaged coconut milk, as the flavor won’t be the same.
- Adjust the Tanginess: Depending on your preference, you can adjust the number of kokum pieces. For a stronger tang, add more kokum; for a milder version, reduce the amount.
- Sweetness Balance: The jaggery adds a natural sweetness to the kadhi. You can adjust the quantity based on how sweet you prefer your dish.
- Spice Level: The green chili adds a mild heat to the dish. If you prefer a spicier kadhi, feel free to add more green chilies or even a small piece of ginger while grinding the coconut paste.
Karwar Style Varan Kadhi is a delicious, vegan-friendly, and comforting dish that embodies the rich flavors of coastal Karnataka. Its combination of creamy coconut, tangy kokum, and the sweetness of jaggery makes it an irresistible accompaniment to any meal. Enjoy it with a serving of soft steamed rice or flatbreads for a truly satisfying experience!
