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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
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 |
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