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

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, jeermeeryaa kadhi (cumin and pepper coconut kadhi). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi) is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi) is something which I’ve loved my whole life. They’re fine and they look fantastic.

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.

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

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

Instructions 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.

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