How to make Jeera Mirachi Kadhi - In Mangalore they consider this kadhi as an excellent digestive.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cumin seeds (जीरा), Black peppercorns (काली मिर्च)
Cuisine : Mangalorean
Course : Dals and Kadhis
Jeera Mirachi Kadhi Recipe Card
Mangalorean cuisine comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like Mogaveeras, Billavas, Bunts, Saraswat Brahmins, Mangalorean Catholics and the Bearys.
It is largely influenced by other South Indian cuisines. Coconut and curry leaves are common ingredients as are ginger, garlic and chilli. It is well known for its distinct flavours. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though the non-vegetarians favour fish.
The Mangalore cuisine will be incomplete without rice which is cooked in various forms. Apart from rice, another important thing used in the cuisine of Mangalore is fruits. Another remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, they use palm jaggery which is also healthy.
For more recipes related to Jeera Mirachi Kadhi checkout Jeerya Miryachi Kadhi. You can also find more Dals and Kadhis recipes like Tur Dal Amti, Dal Kali Mirch, Shengdanyachi Amti, Kali Dal.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Jeera Mirachi Kadhi Recipe
Cumin seeds 1 teaspoon
Black peppercorns 8-10
Ghee 1 tablespoon
Fresh coconut grated 1 cup
Red chilli powder 1 teaspoon
Salt to taste
Tamarind pulp 1 teaspoon
Garlic minced 1 tablespoon
Method
Step 1
Heat ½ tablespoon ghee in a tempering pan, add peppercorns, cumin seeds and let them splutter. Switch off the heat, cool and grind along with coconut, red chilli powder, salt, tamarind pulp and ½ cup water to make a fine paste.
Step 2
Heat ground paste in a deep non-stick pan. Add little water and mix well, stirring continuously. Cook on simmer for 2-3 minutes.
Step 3
Heat remaining ghee in another small non-stick tempering pan, add garlic and sauté till dark brown.
Step 4
Add the tempering to the kadhi. Cover immediately and transfer in a bowl.
Step 5
Serve hot.
