Jeerya Miryachi Kadhi A typical Saraswat kadhi which is considered excellent for digestion. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Feb 2017 in Recipes Course New Update Advertisment Main Ingredients Cumin seeds, Black peppercorns Cuisine Maharashtrian Course Dals and Kadhis Prep Time 0-5 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Jeerya Miryachi Kadhi 1 teaspoon Cumin seeds 7-8 Black peppercorns 1 teaspoon Ghee 3 Dried red chillies 1 cup Scraped coconut fresh 1/2 teaspoon Tamarind pulp 1/2 teaspoon Turmeric powder to taste Salt 1 tablespoon Oil 1 tablespoon Garlic minced Advertisment Method Heat ghee in a small tempering pan. Add peppercorns and let it heat through. Add cumin seeds and let them crackle. Add red chillies and sauté for a minute. Switch off the heat and set aside. Grind together coconut, roasted spices, tamarind pulp, turmeric powder and salt with some water to a paste. Adjust water and grind to a fine paste. Heat prepared paste in a non-stick pan. Add some water, mix well and bring to a boil. Cover and simmer for 4-5 minutes. Stir occasionally to avoid splits. Heat oil in a small tempering pan. Add garlic and sauté till golden. Add this to the cooked mixture, cover and set aside for a minute.Remove cover, mix well and place it back on heat. Cook for a minute. Serve hot garnished with roasted dried red chilli. Nutrition Info Calories 723 Carbohydrates 23.4 Protein 6.9 Fat 66.8 Other Fiber Fiber- 18.5gm #Black peppercorns #Cumin seeds #Dried red chillies #Garlic #Ghee #Oil #Salt #Scraped coconut #Tamarind pulp #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article