Karwar Style Khatkhate Recipe (Mixed Vegetable Curry With Toor Dal & Coconut)
Indulging in the delightful flavors of Karnataka, this Karwar Style Khatkhate is a comforting mixed vegetable curry enriched with toor dal and coconut. The unique combination of ingredients creates a vibrant, nourishing dish that encapsulates the essence of coastal Indian cuisine. Perfectly paired with steaming rice and a side of Karwar Style Lasani Kadhi, this dish is ideal for a wholesome weekday lunch or a special family gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Mixed vegetables (e.g., beans, carrots, potatoes) | 2 cups |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Jaggery (adjustable to taste) | 2 tablespoons |
| Kokum (Malabar Tamarind) | 5 (soaked in hot water to extract juice) |
| Salt | To taste |
| Fresh coconut (grated) | 1/2 coconut |
| Dry red chillies | 4 |
| Coriander powder (Dhania) | 1/2 teaspoon |
| Sichuan peppercorns | 8 |
| Sunflower oil | 2 teaspoons |
| Mustard seeds | 1 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Curry leaves | A few |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 210 |
| Protein | 8 grams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 7 grams |
| Sugars | 4 grams |
| Fats | 6 grams |
Preparation Steps
-
Cooking the Toor Dal: Start by thoroughly washing the toor dal under cold water. Then, transfer it to a pressure cooker, adding a pinch of turmeric powder. Cook for 2-3 whistles until the dal is soft. Once cooked, mash it well and set aside to allow the flavors to meld.
-
-
Preparing the Vegetables: While the dal cooks, wash and dice your chosen mixed vegetables into bite-sized pieces. In the same pressure cooker, add enough water and cook the diced vegetables for one whistle. After cooking, turn off the flame and promptly release the pressure to ensure the vegetables remain crisp and vibrant—overcooking can lead to a mushy texture.
-
Making the Coconut Paste: In a blender, combine the grated coconut, dry red chillies, coriander powder, and remaining turmeric powder. Add a little water to facilitate blending and grind until you achieve a smooth paste. To elevate the flavor, include the Sichuan peppercorns and blend for a few more seconds until incorporated.
-
Combining the Ingredients: When the vegetables are nearly done, add the freshly ground coconut paste and the previously mashed toor dal to the pot. Season with salt, add the extracted kokum juice, and stir in jaggery to balance the flavors. Mix everything thoroughly, allowing it to simmer together for a few minutes until heated through.
-
Tempering the Curry: In a separate kadhai (wok), heat the sunflower oil over medium heat. Add the mustard seeds and cumin seeds, allowing them to splutter for a minute. Introduce the curry leaves to the oil, frying them until they become aromatic. This tempering not only enhances the dish’s flavor but also adds a delightful crunch.
-
Final Touches: Pour the tempering over the Khatkhate and give it a gentle stir. Allow the dish to simmer for an additional minute, ensuring all the ingredients are well combined and heated.
-
Serving Suggestions: Serve the Karwar Style Khatkhate hot, ideally accompanied by Karwar Style Lasani Kadhi and a generous portion of steamed rice. This combination not only creates a balanced meal but also showcases the beautiful culinary traditions of Karnataka.
Conclusion
This Karwar Style Khatkhate recipe is not just a meal; it’s an invitation to experience the vibrant culinary heritage of Karnataka. With its rich textures, enticing flavors, and wholesome ingredients, it’s sure to become a beloved addition to your kitchen repertoire. Enjoy each spoonful, knowing you are savoring a dish that celebrates the warmth and love of home-cooked meals.
