Kismur
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
5 steps. 5 minutes total.
- 1
Step 1
- a.In a large mixing bowl, combine the finely shredded cabbage, finely chopped onion, grated carrot, and freshly grated coconut. Toss gently to mix.
- 2
Step 2
- a.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.
- 3
Prepare the tempering (tadka)
- a.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.
- 4
Step 4
- a.Stir in the turmeric powder, cook for just 5 seconds, and immediately turn off the heat to prevent it from burning.
- 5
Pour the hot tempering and the prepared dressing over the cabbage mixture
- a.Mix everything thoroughly until well combined. Garnish with fresh chopped coriander leaves and serve immediately to enjoy its maximum crunch.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, shred the cabbage as finely as possible. A mandoline slicer or food processor with a shredding attachment works wonders.
- 2Serve the Kismur immediately after mixing. The salt will draw out water from the cabbage, making it soggy if left to sit for too long.
- 3Freshly grated coconut provides the best flavor and moisture. If using frozen, ensure it's fully thawed. Desiccated coconut is not a suitable substitute.
- 4Adjust the jaggery and tamarind quantities to your personal preference for a sweeter or tangier taste.
Adapt it for your goals.
Traditional Non-Vegetarian
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.
Vegetable SwapVegetable Swap
You can replace cabbage with finely chopped or grated white radish (mooli) or a mix of cabbage and radish for a different flavor profile.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of red chili powder along with the turmeric in the tempering for extra heat.
Why this is on our healthy list.
Rich in Fiber
Cabbage and carrots are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
Provides Healthy Fats
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.
Packed with Antioxidants
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.
Frequently asked questions
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.