How to make Jeerya Miryachi Kadhi -
A typical Saraswat kadhi which is considered excellent for digestion.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cumin seeds (जीरा), Black peppercorns (काली मिर्च)
Cuisine : Maharashtrian
Course : Dals and Kadhis
For more recipes related to Jeerya Miryachi Kadhi checkout Jeera Mirachi Kadhi. You can also find more Dals and Kadhis recipes like Jain Dal Makhni Garlic Rasam Vegetable Kadhi Sprouted Hara Chana Amti
Jeerya Miryachi Kadhi Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Jeerya Miryachi Kadhi Recipe
Cumin seeds 1 teaspoon
Black peppercorns 7-8
Ghee 1 teaspoon
Dried red chillies 3
Scraped coconut fresh 1 cup
Tamarind pulp 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Oil 1 tablespoon
Garlic minced 1 tablespoon
Method
Step 1
Heat ghee in a small tempering pan. Add peppercorns and let it heat through. Add cumin seeds and let them crackle.
Step 2
Add red chillies and sauté for a minute. Switch off the heat and set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Serve hot garnished with roasted dried red chilli.
Nutrition Info
Calories : 723 Kcal
Carbohydrates : 23.4 gm
Protein : 6.9 gm
Fat : 66.8 gm
Other : Fiber- 18.5gm
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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.
