How to make Jeera Mirachi Kadhi -
This kadhi as an excellent digestive and is a very easy, delicious & quick kadhi recipe. This dahi kadhi recipe does not take much time to make. It is basically a wonderful sweet and spicy mixture thickened with coconut, which can be enhanced in many ways using other ingredients like koftas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cumin seeds (जीरा), Black peppercorns (काली मिर्च)
Cuisine : Mangalorean
Course : Dals and Kadhis
For more recipes related to Jeera Mirachi Kadhi checkout Jeerya Miryachi Kadhi. You can also find more Dals and Kadhis recipes like Raw Mango Rasam - SK Khazana, Vaal Curry, Amritsari Sookhi Dal, Cholar Dal .
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.
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
