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?
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.