Karmana / Traditional konkan style tempered thand kadhi


Bliss Bliss Bliss that’s what I’d say about this traditional very simple recipe called KARMANA that is prepared literally in every household in Konkan and Goa but is not very popular outside. You can make this in a jiffy so much so that I actually require more time to click a pic than to prepare this quick and delectable recipe. It looks like a chutney but its consistency is thinner. You can have it with just plain rice or rice and any shallow fried or deep fried veg as an accompaniment. Posting a simple yet yummzz recipe below.



  • 1 cup freshly scraped coconut (include the white portion only)
  • 3 green chillies ( adjust to spice required)
  • 1/2 tsp cumin seeds
  • 2 sprigs coriander leaves
  • 1/8 tsp asafoetida
  • A piece of tamarind
  • Salt to taste


  • 2 tsp ghee
  • 1/2 tsp mustard seeds
  • 1/8 tsp asafoetida


  • Grind coconut scrapings, green chillies,cumin seeds,coriander leaves, asafoetida, tamarind to a slightly coarse paste, adding little water. Transfer to a serving bowl. Add water to get the desired consistency. It should’nt be watery. Add salt as required.
  • Heat a seasoning pan, add ghee, once hot add mustard seeds. When the splutter switch off the flame, add asafoetida and pour the seasoning over the coconut mix and stir. Karmana is ready to be served. I served the same with steaming hot rice and shallow fried yam / surnache kaap.


  • Karmana should be a little on the spicier side as it is served with plain rice and the spice adds flavour to the combination.
  • Use only the white portion of the coconut scrapings so that the karmana has an even pale green look which is also very appealing and tempting to the eye.
  • Ghee lends an awesome flavour to this simple dish.

Join the Conversation

  1. Very soothing to palate 👌

    1. Yup Jyo 🙂

  2. Satisfaction, is what these kadhis give… Almost like Taamboli!

    1. Yesss Pooja 🙂

  3. Lovely comforting dish!

    1. Yess Megala 🙂 easy peasy too

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