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A crunchy, tangy Goan salad made with finely shredded cabbage, fresh coconut, and a simple tempering. This refreshing side dish, known as kismoor, comes together in minutes and is a perfect accompaniment to rice and fish curry.
For 4 servings
Prepare the Cabbage Base
Create the Tempering (Tadka)
Combine and Serve
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A crunchy, tangy Goan salad made with finely shredded cabbage, fresh coconut, and a simple tempering. This refreshing side dish, known as kismoor, comes together in minutes and is a perfect accompaniment to rice and fish curry.
This goan recipe takes 15 minutes to prepare and yields 4 servings. At 196.27 calories per serving with 3.27g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
For an authentic non-vegetarian version, add a handful of roasted dried prawns (sungta). Roast them in a dry pan until fragrant before adding them to the cabbage mixture.
This recipe can also be made with finely chopped bitter gourd (karela) or grated radish (mooli) instead of cabbage for a different flavor profile.
Add 1/4 teaspoon of red chili powder along with the salt for an extra kick of heat.
Cabbage and coconut are excellent sources of dietary fiber, which promotes healthy digestion, aids in regular bowel movements, and helps you feel full longer.
Cabbage is loaded with Vitamin C and Vitamin K. The raw preparation of this dish helps retain these essential nutrients and antioxidants, which fight cellular damage.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be a quick source of energy.
A single serving of Goan Cabbage Kismoor contains approximately 150-180 calories, primarily from the coconut and coconut oil.
Yes, it is a healthy side dish. Cabbage is low in calories and high in fiber and vitamins. The fresh coconut and coconut oil provide healthy fats. It's a great way to add raw vegetables to your meal.
It is not recommended. Kismoor is best served fresh to maintain its crunchy texture. The salt will draw moisture from the cabbage over time, making it soggy. You can, however, prep the ingredients (shred cabbage, chop onion) in advance and assemble just before serving.
Cabbage Kismoor is a classic Goan side dish, traditionally served with 'sheet kodi' (rice and fish curry) or dal and rice. It provides a refreshing, crunchy contrast to the main meal.
While fresh coconut is highly recommended for its moisture and flavor, you can use unsweetened desiccated coconut in a pinch. To rehydrate it, soak it in a few tablespoons of warm water for 10-15 minutes before adding it to the cabbage.
Hing adds a unique savory, umami flavor that is characteristic of many Indian dishes. It also has digestive properties that help counteract the gas-forming effects of cabbage.