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

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, jeermeeryaa kadhi (cumin and pepper coconut kadhi). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really 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 well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi) is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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. Prepare Homemade Ghee
  3. Make ready Cumin Seeds (Jeera)
  4. Make ready Black Peppercorns (Meeri)
  5. Take Kokum
  6. Get Water
  7. Get Salt
  8. Get For The Tempering :
  9. Prepare 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.

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