A classic French condiment, fresh Pistou Recipe is perfect for those who suffer from nut and dairy allergies. Vegans and lactose intolerant can indulge in Pistou.
Add a Goan twist to an average meal with a vegan kismoor recipe.
If you’ve ever visited Goa, chances are, you have already eaten this delicious dish without realising it! Kismoor is an accompaniment that is extremely popular in Goan restaurants.
This tasty treat is most commonly made with dried prawns and coconut and pairs great with a traditional Goan meal of fish curry, rice, and rava fried fish.
Today, however, let’s try out a vegetarian option. This Vadi kismoor brings together flavours like grated coconut, tamarind and raw onion for a unique Goan flavour! The vadiyo are made from lentils and packed with proteins. It pairs well with steamed rice, Cladin, Cabbage Salad Indian Style and dal. Try it out!
- Kismoor and me
- Why make MSK recipe?
- How to make Vadiyo Kismoor Recipe
- For your questions
- Some other delicious Goan vegetarian side-dishes
- Recipe Card
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Kismoor is a fan favourite in our household. If you ever visit a Goan restaurant, kismoor is often a complimentary side dish that will come with your thalis. Within our family, we always pay for an extra plate of it. So, naturally, vadiyo che kismoor is a huge hit here!
I highly recommend trying this the next time you visit.
These are the vadi used to make the kismoor. Here is the comparison between the roasted and not roasted ones.
This Vadiyo Kismoor Recipe is tasty, easy to make. Since Vadiyo are made with black gram lentils and ash gourd there is some amount of protein in them.
This is a vegan dish.
These are the ingredients I have used. For the exact quantity please check the recipe card.
- coconut oil
- tamarind pulp
- red chilli powder
- turmeric powder
- Salt as needed
- jaggery (optional)
- Green chillies
- Coriander leaves
- You can replace the coconut oil with any refined vegetable oil that does not smell.
- In place of jaggery use sugar.
- This recipe is for kismoor made from vadis. But you can make it from many other ingredients.
- Roast (do not deep fry) the vadiyo in oil.
- Once the vadiyo cool coarsely grind them.
- Mix well all the ingredients and serve.
How to serve:
- Kismoor is served as an accompaniment, a side dish.
- In a restaurant you will be given a small bowl in which kismoor is place. At home I put it next to steamed rice and Toi dal, a Goan Vegetarian dal with Kappa of course.
- Will also taste great with Sukhi Bhaji, Chapati and of course kismoor.
- Since you are using fresh coconut and uncooked onions I will not recommend storing the kismore.
- You can always store the roasted and ground vadiyo in an air-tight container for about 2 days in the fridge.
- These vadiyo are available readymade in most traditional stores. Next time in Goa buy them.
- I generally store the vadiyo in the fridge you can add them to cabbage vegetable, eggplant vegetables.
- Prepare your ingredients but mix all the ingredients just before you serve.
Frequently asked questions:
What are the substitutes for Vadiyo to make Kismoor?
If you are a pescatarian then dried prawns can be used. But for vegetarian options use bitter gourd or even papad.
Can I use lemon or lime in place of tamarind to make kismoor?
For Vadiyo kismoor I find tamarind a better option but for papad kismoor use lemons or lime to suit your taste.
Can I use frozen coconut to make Kismoor?
Please do use frozen fresh coconut only thaw it before you add and check that it has not gone bad.
Some other delicious Goan Vegetarin side dishes:
Vadiyo Kismoor Recipe
- chutney jar of mixer/blender
- 10-15 vadi
- 1 teaspoon coconut oil
- 1 onion chopped fine
- ¼ cup coconut freshly grated
- tamarind a marble-sized ball
- ¼ cup water
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt as needed
- Sugar or jaggery optional
- 1-2 Green chillies chopped fine
- Coriander leaves chopped
- Soak the tamarind in the water and extract a thick pulp. About 2 tablespoons divided is enough.
- In a nonstick pan add the vadiyo and roast them with the oil. (do not deep fry).
- Once the colour changes set aside the vadiyo to cool.
- Coarsely grind the vadiyo in the mixer.
- Mix grated coconut, finely chopped onion, a tablespoon of tamarind pulp, haldi powder, chilli powder, salt and jaggery and mix well. Crush/bruise the onions a little.
- Just before serving add the ground vadi, mix well and adjust the seasonings. I needed to add the other tablespoon of tamarind pulp.
- Serve immediately.
- This vadiyo are available readymade in most traditional stores. Next time in Goa buy them.
- I generally store the vadiyo in the fridge you can add them to cabbage or eggplant vegetables.
- Prepare your ingredients for kismoor but mix all the ingredients just before you serve.
Frequently asked questions:
- What are the substitutes for Vadiyo to make Kismoor?
- Can I use lemon or lime in place of tamarind to make kismoor?
- Can I use frozen coconut to make Kismoor?
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.