Thursday, March 12, 2009

Jeer-Mirya Kadhi

There are many different coconut based hot & cold kadhis in the Konkani cuisine which are traditionally served with plain rice and preferably with a fried fish. Among all these kadhis, I love Soul Kadhi the most, but to my surprise, others love jeer mirya kadhi even a tad bit more than Soul Kadhi. How can you love it more than Soul Kadhi, Mom?

Jeer-Mirya Kadhi
Cumin-Black Pepper Curry
1/2 cup fresh coconut
4-5 byadgi chilies
9 black peppercorns
1 tsp cumin seeds
1 tsp tamarind pulp
1 cup water

Tempering 1
1 tsp coconut oil
2 cloves of garlic, slivered


Tempering 2
1 tsp coconut oil

1. Roast black peppercorns and cumin seeds till you get a nice aroma.
2. Roast byadgi chilies adding a few drops of oil - preferably coconut oil.
3. Grind coconut, roasted spices, byadgi chilies, tamarind pulp, salt.
4. Add water and bring to a gentle boil. Do not over boil.
5. Take off the gas.
6. In another small saucepan, heat coconut oil or ghee. Add garlic slivers.
7. As the garlic cloves change the color, pour the sizzling oil over the kadhi. Cover with the lid immediately. If using tempering 2, as the kadhi boils, just drizzle the coconut oil. Do not use garlic seasoning.
8. Serve with plain rice and fried fish.

Note -
1. While roasting the spices, roast them on a low flame. Do not let them burn.

This post is my contribution to Think Spice - Think Peppercorn at Divya's Dil Se.
Think Spice event is started by Sunita of Sunita's world.


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