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Coconut Based Preparations South Indian Cuisine

Jeere meerya /Cumin and Pepper Kadhi Recipe

An absolute delight with hot rice is the Jiremirya Kadhi made by the Konkani community of Mangalore. Rich and fragrant with roasted Cumin and Pepper, it is seasoned with Garlic . This Coconut Based gravy is neither too thick nor thin and goes well with rice as well as Dosas.

Ingredients :

  • Half coconut grated
  • 6 roasted Byadgi chillies
  • 2 roasted Guntur chillies
  • 1 tbsp tamarind paste
  • 1large tsp jeera/cumin seeds
  • 15 pepper corns
  • 18 garlic cloves
  • Salt
  • 1tbsp ghee/clarified butter
  • 1 tbsp Coconut oil

Method :

Heat a tbsp of ghee. Add the jeera and pepper corns and allow them to splutter. Grind the coconut, roasted red chillies, tamarind and the roasted jeera and pepper to a smooth paste. Add enough water to thin it down to the consistency required. Heat a tbsp of oil. Add the garlic and roast to a rich golden brown. Add salt. Season the kadhi with it and boil well. Serve with hot rice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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