JEERMEERYAA KADI (CUMIN PEPPERCORNS COCONUT KADHI)

Jeermeeryaa Kadi is a very simple, yet equally delicious kadhi from the NKGSB cuisine of Karwar. For this dish, coconut which forms the base of cooking in this cuisine, is ground with just two spices and tempered with mustard seeds. This gives a subtle and flavourful Kadhi.

As rice is the staple diet of this community, lots of varied kadhis and curries (veg and fish) are made to be had with it. These are basically cooked using coconuts alongwith jaggery, corriander seeds, dry red chillies, udid daal, methi seeds, as per the demands of the particular recipe. Jeermeeryaa Kadhi is one such dish which is very simple and easy to cook.

For some more delicious NKGSB Karwari dishes, do take a look at the following recipes too….

  1. Ambaade Udid Methi
  2. Ghotaa Aambat
  3. Kairi Udid Methi
  4. Teppala Kadi
  5. Tival

Here’s the recipe for Jeermeeryaa Kadi….

Prep Time : 10 min

Cooking Time : 8 min

Serves : 4-5

INGREDIENTS :

  • 1 cup Fresh Grated Coconut
  • 2 tsp Homemade Ghee
  • 1 tsp Cumin Seeds (Jeera)
  • 8 Black Peppercorns (Meeri)
  • 1-2 Kokum
  • 2 cups Water
  • Salt To Taste

For The Tempering :

  • 2 tsp Homemade Ghee
  • 1 tsp Mustard Seeds

METHOD :

  1. To make this delicious Jeermeeryaa Kadi, 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 Jeermeerya Kadi with some steamed rice, Methi Chi Bhaaji, and some Sukki Lasni Chutney or Kairi Pachadi by the side!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! πŸ˜ƒ

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