Karwar Style Lasani Kadhi Recipe – Kokum and Coconut Milk Curry
Indulge in the coastal flavors of Karnataka with this delightful Karwar Style Lasani Kadhi, a sumptuous curry that marries the tangy notes of kokum with the creamy richness of coconut milk. Perfectly suited for a cozy lunch, this vegetarian dish is not only quick to prepare but also brimming with unique tastes that are sure to tantalize your palate. Serve it alongside some fluffy phulka and steamed rice for a wholesome meal that feels like a warm embrace.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kokum (Malabar Tamarind) | 6 pieces |
| Fresh coconut, grated | 1½ cups (or 2 cups coconut milk) |
| Green chillies | 3 pieces |
| Garlic | 2 cloves |
| Cumin seeds (Jeera) | ½ teaspoon |
| Salt | To taste |
| Jaggery | To taste |
| Coriander (Dhania) leaves, chopped | As required for garnish |
| Sunflower oil | 1 teaspoon |
| Mustard seeds | ½ teaspoon |
| Cumin seeds (Jeera) | ¼ teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 2g |
| Carbohydrates | 24g |
| Dietary Fiber | 3g |
| Sugars | 3g |
| Fat | 5g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Servings
- Servings: 4
Instructions
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Soaking the Kokum: Start your culinary journey by soaking the kokum peels in 1 cup of hot water for approximately 30 to 45 minutes. This step will help to extract the tangy flavor that defines this dish. Once soaked, gently squeeze the kokum to extract the juice, discarding any leftover peels.
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Making the Coconut Paste: In a mixer, combine the grated coconut, cumin seeds, garlic, and green chillies. Add 1 cup of warm water to assist in blending. Grind the mixture to a smooth paste, allowing the flavors to meld beautifully.
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Extracting Coconut Milk: Sieve the ground mixture to extract rich coconut milk. For the leftover coconut solids, add a little more water and regrind to extract a thinner coconut milk. This two-step process ensures a creamy yet light base for your kadhi.
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Mixing the Base: In a bowl, combine the extracted coconut milk with the kokum juice. Add salt and jaggery according to your taste preferences, stirring well. Adjust the consistency with water if necessary, ensuring a smooth and pourable texture.
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Preparing the Tempering: In a tadka pan, heat the sunflower oil over medium heat. Add the mustard seeds, cumin seeds, and a few curry leaves if desired. Sauté for about 10 seconds until the mustard seeds start to splutter, releasing their aromatic essence.
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Finishing Touches: Pour the sizzling tempering over the prepared kadhi base, stirring gently to combine. Garnish with freshly chopped coriander leaves for a burst of color and flavor.
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Serving Suggestions: Serve your Karwar Style Lasani Kadhi hot, accompanied by delectable Karwar Style Muga Ambat, fluffy phulka, and perfectly steamed rice. This combination will elevate your dining experience, turning an ordinary lunch into a memorable feast.
Enjoying Your Culinary Creation
The Karwar Style Lasani Kadhi is not just a meal; it is a celebration of coastal flavors, rich traditions, and the love for good food. Each spoonful encapsulates the essence of Karnataka’s culinary heritage, inviting you to relish every bite. Perfect for a weekday meal, this dish is sure to become a cherished favorite in your home. Enjoy the burst of flavors, and share the love of cooking with family and friends!
