How to make Jeerya Miryachi Kadhi -

A typical Saraswat kadhi which is considered excellent for digestion.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cumin seeds (जीरा), Black peppercorns (काली मिर्च)

Cuisine : Maharashtrian

Course : Dals and Kadhis

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For more recipes related to Jeerya Miryachi Kadhi checkout Jeera Mirachi Kadhi. You can also find more Dals and Kadhis recipes like Mod Aleli Moongachi Amti Ma Choliya di Dal - Cook Smart Tur Dal Amti Vrat Ki Kadhi

Jeerya Miryachi Kadhi

Jeerya Miryachi Kadhi Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.