JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi)
JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi)

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, jeermeeryaa kadhi (cumin and pepper coconut kadhi). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Watch how to make Jeere Meere Kadi or Cumin Pepper Curry a very very popular konkani dish. Jeere Meere kadi makes use of cumin and pepper which is very good. Sol Kadhi / Kadi - सोलकढी.

JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook jeermeeryaa kadhi (cumin and pepper coconut kadhi) using 10 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi):
  1. Make ready Fresh Grated Coconut
  2. Get Homemade Ghee
  3. Make ready Cumin Seeds (Jeera)
  4. Prepare Black Peppercorns (Meeri)
  5. Prepare Kokum
  6. Take Water
  7. Get Salt
  8. Take For The Tempering :
  9. Take Homemade Ghee
  10. Make ready Mustard Seeds

How Cumin is effective for various diseases is listed in repertory format. Names of Cumin in various languages of the world are also given. So I made Kadhi with rice, papad and pickle and was inundated by so many of you requesting the recipe. A spiced yoghurt curry with cumin, chilli and garlic.

Steps to make JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi):
  1. To make this delicious Jeermeeryaa Kadhi, heat a small kadhai and add the homemade ghee to it.
  2. When it heats up, add the cumin seeds. As they splutter, add in the black peppercorns and mix.
  3. Switch off the heat and transfer this to a grinder jar.
  4. Add in the grated fresh coconut and grind together to get a smooth paste, using water as required (1/4 cup approx).
  5. Transfer this paste to a pan and add water (2 cups approx) to get a slightly thin consistency.
  6. Add the kokum, salt to taste and mix well. Heat it on medium flame stirring constantly, till just lukewarm. Do not allow it to reach a boiling point.
  7. Switch off the flame and set aside.
  8. For the tempering, heat a small kadhai and add the homemade ghee to it.
  9. Add the mustard seeds and as soon as they splutter, switch off the flame and pour this tempering over the prepared kadi.
  10. Mix well and transfer to a serving bowl.
  11. Serve this delicious and simple Jeermeeryaa Kadhi with some steamed rice!

I have cooked this recipe for a Rajasthani kadhi for years after attending a wedding in Jaipur and tallying up notes on how the locals cook it in. Kadhi is similar in texture to cream of [fill in the blank] soup, but with no cream, and…well…better. All you need to make it are yogurt, chickpea flour, and spices. But don't let the simplicity fool you: Kadhi is both deeply comforting and insanely complex in its flavor, like a cozy blanket draped over a hot bowl. This goes very well served with gramflour dumplings in them - the kadhi here imparts a tangy spiciness to the pakodas.

So that’s going to wrap this up for this special food jeermeeryaa kadhi (cumin and pepper coconut kadhi) recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!