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Jeerya Miryachi Kadhi

A typical Saraswat kadhi which is considered excellent for digestion. This is a Sanjeev Kapoor exclusive recipe.

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Jeerya Miryachi Kadhi

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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
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Method

  1. Heat ghee in a small tempering pan. Add peppercorns and let it heat through. Add cumin seeds and let them crackle.
  2. Add red chillies and sauté for a minute. Switch off the heat and set aside.
  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.
  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.
  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.
  6. 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
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