Karwar Mini Thali | Karnataka Meal | Prawns Curry | Cabbage Sabzi | Thali Recipe By Chef Smita Deo

Karwar Mini Thali | How To Make Karwar Mini Thali | Prawns Curry Recipe | Cabbage Sabzi Recipe | Karwari Cuisine | Karnataka Recipe | South Indian Cuisine | Indian Delicacy | Thali Recipe | South Indian Thali Recipe | Non-Veg Thali | Fish Thali Recipe | Masala Potato Fry | Potato Tawa Fry | Sauteed Potatoes | Authentic Recipe By Smita Deo | Get Curried

Learn how to make Karwar Mini Thali With Ginger Chutney with our Chef Smita Deo.

Introduction
Karwar is a coastal town in the northern part of Karnataka. The mini Karwar meal consists of dal, semolina-fried sliced veggies like potatoes or cauliflower, medium-sized prawns in a delightful coconut-based masala and steamed rice. The fried potato and cauliflower slices have a coating of semolina, red chilli powder and salt, which gives them a delicious crust. Coconut plays a vital role in most of the Karwar curries. The coconut is ground along with other spices and then added to the curries or just the coconut milk is added to give a rich and comforting flavour to the curry. Do try this delectable South Indian recipe and let us know how you like it in the comments.

Karwar Mini Thali Ingredients :

Preparation of Spice-Mix for Prawns Curry
1 cup Coconut (grated)
1 tbsp Coriander Seeds
10-12 Dry Red Chillies (byadgi)
3-4 Green Chillies
1/2 tsp Turmeric Powder
1 tbsp Raw Rice
Water (as required)

For the Curry
3 tbsp Coconut Oil
1-inch Ginger (finely chopped)
1 Onion (finely chopped)
500 gms Prawns (shelled & deveined)
1/4 cup Raw Mango (chopped)
1 ltr. Water
Salt (as required)

Sautéing the Cabbage
2 tbsp Coconut Oil
1 tsp Black Gram Lentils
1 tsp Mustard Seeds
4 Green Chillies (slit)
10-12 Curry Leaves
1/4 tsp Turmeric Powder
750 gms Cabbage (finely chopped)
Salt (as required)
1/2 cup Coconut (grated)

For the Dal
1 cup Toor Dal (cooked with Turmeric Powder & Asafoetida)
1-inch Ginger (finely chopped)
4-5 Green Chillies (slit)
1 cup Water
Salt (as required)

Tempering for the Dal
2 tbsp Coconut Oil
1/8 tsp Asafoetida
1 tsp Mustard Seeds
2-3 Dry Red Chillies (hand torn)
15-20 Curry Leaves

For the Veggies
1 cup Semolina
2 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
Salt (as required)
1/2 cup Potato Slices
1/2 cup Cauliflower Florets
Coconut Oil (as required)

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