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!
Contents:
- 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
- Pin for Later
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Kismoor and me:
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.
Why make this MSK recipe?
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.
How to make Vadiyo Kismoor Recipe:
Ingredients:
These are the ingredients I have used. For the exact quantity please check the recipe card.
- vadiyo
- coconut oil
- onion
- coconut
- tamarind pulp
- red chilli powder
- turmeric powder
- Salt as needed
- jaggery (optional)
- Green chillies
- Coriander leaves
Substitutes:
- 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.
- My pescatarian readers can try out Sungtanche Kismoor (dried prawn kismoor).
- If you are looking for vegetarian options, try the karati che kismoor (bitter gourd) or even papad kismoor!
Method:
- 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.
Storage:
- 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.
For Your Questions:
Protips:
- 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:
Recipe card:
Vadiyo Kismoor Recipe
Equipment
- chutney jar of mixer/blender
Ingredients
- 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 to taste
- sugar or jaggery, optional
- 1-2 green chillies chopped fine
- coriander leaves chopped
Instructions
- 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.
Notes
Protips:
- 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?
Pin for later:
Preeti Shridhar says
This is so new to me. The vadi provides crunch to onion coconut mixture. And oh! The tang from tamarind must be so delicious ????
Would you call it a salad? What dal is used to make vadis?
ArchanaPotdar says
No, it is not a salad Preethi it is just a side dish. Ina fish thali this plus tisreo or shell fish preparation along with vegetable is served.
Azlin Bloor says
This vadiyo kismoor sounds like a wonderful side dish to have when it's pouring down. I can just imagine those fritters soaking up all that lovely flavour.
ArchanaPotdar says
😀 thanks, Azlin.
Mayuri Patel says
I love any dish with vadiyo in it. We generally tend to make the vadis at home. Vadiyo kismoor is a totally different and interesting recipe. I would love to try this dish out when I get some vadiyo. Enjoying learning about different Goan dishes from you Archana.
ArchanaPotdar says
😀 come over and we can go eating too.
Balvinder says
I have been to Goa twice but never had a chance to sample kisnoor. Although, we punjabis do make sabzi with vadiyan and love it so much. I am sure going to try your version with tamarind and coconut.
ArchanaPotdar says
😀 thanks
Kalyani says
The flavours of kismoor sounds absolutely fantastic and a must try..will come over to ur place for an authentic version..amen
ArchanaPotdar says
😀 come Kalyani. Will love to share some with you.
Preethi Prasad says
Vadiyo Kismoor is a very interesting and delicious recipe with so many flavours. I would love to try this but I need to source the Vadi first.
ArchanaPotdar says
😀 want me to send some?
Jolly says
This dish name sounds so interesting and totally unique style of recipe for me. Is vadiyo similar to punjabi vadiyas. This looks so tempting, if I got chance I would love to try it sometime. Enjoying learning new Goan dishes from you Archana.
ArchanaPotdar says
Thanks, Jolly but these vadis are nothing like the Punjabi vadi. So the taste will be different if you use them.
Jayashree T.Rao says
I recently came to know about this kismoor and since then it has been in my to do list. It looks good and makes a good accompaniment with any meal.
ArchanaPotdar says
😀
Maria says
Absolutely mouthwatering recipe, Archana! I'm thinking of trying the Kismoor with papad, as you have suggested.
ArchanaPotdar says
😀 thanks.
Neha says
This vadiyo kismoor has surely caught my attention. We have vadi but this is a new frontier. I would definitely like to try it out. I guess the crushed vadi takes on the flavors of the coconut, tamarind juice and the seasoning. Great one! It is always good to explore and experiment for newer flavors.
ArchanaPotdar says
😀 thanks, Neha.
Seema Sriram says
Now you gave me a mission! I have to find some vadi. Looks like one unique flavour to absolutely try.
ArchanaPotdar says
Shall I send some? 😀
Roy Sujata says
Wonderful recipe Archana. You are a master of Goan dishes. This recipe is completely new to me. Sounds interesting and mouthwatering. I can imagine the taste and flavour.
ArchanaPotdar says
Thanks, dear.
Priya vj says
A totally new recipe for me .have never heard of vadiyo kismoor . I can only imagine how flavorful the kismoor must taste with all the coconut oil seasoning and fresh ground coconut masala
ArchanaPotdar says
😀