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A quintessential Goan salad, Kismur is a delightful medley of crunchy shredded cabbage, fresh coconut, and a perfectly balanced sweet, sour, and savory dressing. This vegetarian version is light, refreshing, and comes together in minutes with a simple tempering of mustard seeds and curry leaves. It's the perfect side dish to cut through the richness of Goan curries.
For 4 servings
In a large mixing bowl, combine the finely shredded cabbage, finely chopped onion, grated carrot, and freshly grated coconut. Toss gently to mix.
In a small bowl, whisk together the tamarind paste, powdered jaggery, salt, finely chopped green chilies, and 2 tablespoons of water. Continue whisking until the jaggery is completely dissolved to form the dressing.
Prepare the tempering (tadka). Heat coconut oil in a small pan over medium heat. Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the curry leaves and hing. Sauté for 15-20 seconds until the leaves are crisp and fragrant.
Stir in the turmeric powder, cook for just 5 seconds, and immediately turn off the heat to prevent it from burning.
Pour the hot tempering and the prepared dressing over the cabbage mixture. Mix everything thoroughly until well combined. Garnish with fresh chopped coriander leaves and serve immediately to enjoy its maximum crunch.
A quintessential Goan salad, Kismur is a delightful medley of crunchy shredded cabbage, fresh coconut, and a perfectly balanced sweet, sour, and savory dressing. This vegetarian version is light, refreshing, and comes together in minutes with a simple tempering of mustard seeds and curry leaves. It's the perfect side dish to cut through the richness of Goan curries.
This goan recipe takes 20 minutes to prepare and yields 4 servings. At 161.18 calories per serving with 2.7g of protein, it's a beginner-friendly recipe perfect for side or salad.
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For an authentic Goan Kismur, add 1/2 cup of pan-roasted and lightly crushed dried prawns (galmo) or dried mackerel (bangde) to the salad along with the cabbage.
You can replace cabbage with finely chopped or grated white radish (mooli) or a mix of cabbage and radish for a different flavor profile.
Increase the number of green chilies or add a pinch of red chili powder along with the turmeric in the tempering for extra heat.
Cabbage and carrots are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that can provide quick energy and support metabolism.
Spices like turmeric, mustard seeds, and curry leaves, along with fresh vegetables, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Yes, this vegetarian Kismur is very healthy. It's packed with fiber from cabbage and carrots, healthy fats from coconut, and antioxidants from the spices. It's a low-calorie, refreshing salad.
One serving of Kismur (approximately 1 cup or 165g) contains around 120-150 calories, primarily from the coconut and coconut oil.
It is not recommended to make Kismur ahead of time. The salt in the dressing will draw moisture from the cabbage, making the salad soggy. For best results, mix all the components just before serving.
Kismur has a unique and complex flavor profile. It's crunchy, fresh, and savory with a delightful balance of tanginess from tamarind, a subtle sweetness from jaggery and coconut, and a fragrant aroma from the tempering.
Kismur is a classic Goan side dish, traditionally served with rice and fish curry (Xit Kodi) or dal. It provides a refreshing, crunchy contrast to rich gravy dishes.
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