by maria 20 Comments
Who say Goan food cannot be vegetarian check this step by step detailed Veg Caldin Recipe!
What is caldin? It’s a mild spiced curry infused in coconut milk and veggies. Generally caldin is made with fish, some also make with chicken. Caldinho is aPortugueseword which means stew Or soup made from fish Or veggies with hint of coconut milk.
In Goa generally veggies like french beans, carrots, lady finger, potatoes are added in the caldin. However you could add veggies of your choice. Mostly when my fridge is loaded with veggies either I make sambar, avial, caldin Or pulao. What do you guys make? lemme know.
Veg Caldin is delicious, healthy, nutritious with hint of coconut milk and tastes great with steamed rice. For accompaniment you could eat pickle Or fish fry. I had made some mandeli fry and appams. The curry tastes great with appams too. Hmmm my mouth is salivating…..
I ate some ofVeg Caldin like soup some like curry and some with appams 😉 Also this curry is quite refreshing and light to eat in summers. So don’t wait make them today.
How to make coconut milk home:
Grate the fresh coconut. Combine grated coconut with 1/2 cup water into a processor. Grind until smooth paste is formed. Take a linen/muslin/cotton cloth/ mesh strainer. Sieve the mixture over a cloth Or mesh strainer. Squeeze the juice out and collect the milk. This is your thick coconut milk. Now put the coconut pulp back into the grinder with 1 cup water. grind again until well combined. Again sieve on a cloth Or mesh strainer this milk is your thin coconut milk. Now discard the left over coconut milk. Alternatively you could use store packed coconut milk however I prefer to make them home.
Take a pan add coconut oil and place on medium heat. Once oil is hot saute curry leaves.
Once curry leaves crackle add chopped green chilies and onion. Saute until onion changes color.
Now add ginger-garlic paste and turmeric powder. Saute until the raw smelldisappearsfrom the ginger. If using tomatoes add them now and saute for 4 to 5 mins until tomatoes get dried.
Add all the chopped veggies mix all of them nicely. Put some salt and cover with a lid containing water for 5 to 7 mins. Keep stirring in between if the veggies are getting dried add about 1 tbsp water but not too much.
Remove the lid after 10 mins add the thin coconut milk Or tinned coconut milk if using. Place on low heat and cover with a lid.
Simmer for another 10 to 12 mins Or until vegetables are cooked. Lastly add salt as per taste, cumin powder, coriander seed powder and thick coconut milk. If using tinned coconut milk then don’t add any more coconut milk. Cook on low flame for 2 mins more Or until first boil then switch off the gas. Garnish with few coriander leaves. ServeVeg Caldin hot with rice Or appams.
Tips forVeg Caldin :
- I haven’t used tomatoes but if using tomatoes ensure you cook them properly and it’s dried before adding coconut milk. Else you curry will curdle up and get spoiled. So be careful with tomatoes.
- If using thick coconut milk and thin coconut milk then always cook first with thin coconut milk. Only at the end add the thick coconut milk else the curry will curdle up.
- You could add any veggies of your choice like pumpkin,bottle gourd, brinjal etc.
Please find the recipe and printable details ofVeg Caldin listed below:
Veg Caldin Recipe
Recipe Type: meals, stews, soups, side starters, vegan
Cuisine: Indian Cuisine, Goan Cuisine
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 15 to 16 servings
Ingredients
- 1 small fresh coconut grated Or 400 ml fresh coconut milk
- 1 tbsp coconut oil
- 8 to 10 curry leaves (optional)
- 1 medium sized onion chopped finely
- 2 green chilies chopped finely
- 1 tbsp ginger-garlic paste
- 1 medium sized tomato chopped finely (optional)
- 1 cup of cauliflower florets
- 1 cup of green peas
- 2 drumsticks chopped (optional)
- 2 carrots finely chopped
- 1 cup of chopped french beans
- 1 medium sized potato chopped
- few chopped coriander leaves
- 1 t/s cumin powder
- 1 t/s turmeric powder
- 1 ts coriander seed powder (optional)
- salt as per taste
Instructions
- Take a pan add coconut oil and place on medium heat. Once oil is hot saute curry leaves.
- Once curry leaves crackle add chopped green chilies and onion. Saute until onion changes color.
- Now add ginger-garlic paste and turmeric powder. Saute until the raw smell disappears from the ginger. If using tomatoes add them now and saute for 4 to 5 mins until tomatoes get dried. If tomatoes have moisture it could curdle up your coconut milk so be careful.
- Add all the chopped veggies mix all of them nicely. Put some salt and cover with a lid containing water for 5 to 7 mins. Keep stirring in between if the veggies are getting dried add little water but not too much.
- Remove the lid after 10 mins add the thin coconut milk Or tinned coconut milk if using. Place on low heat and cover with a lid.
- Simmer for another 10 to 12 mins Or until vegetables are cooked. Lastly add salt, cumin powder, coriander seed powder and thick coconut milk. If using tinned coconut milk then don’t add any more coconut milk. Cook on low flame for 2 mins more Or until first boil then switch off the gas. Garnish with few coriander leaves. Serve Veg Caldin hot with rice Or appams.
