Thursday, January 7, 2010

Jeere Meere Kadhi - Cumin and Black Pepper curry

There are so many variations to Kadi in India - the North Indian variety - always has a yoghurt base and sometimes has a fried besan pakoda or two in it. I have also tasted Gujarati and Rajasthani Kadi's.

In Konkan cooking - there is no requirement for it to have a curd or buttermilk base - and I have seen 2-3 variations.

Here is the "Jeere - Meere Kadi" - this is a great curry for people suffering from colds and/or indigestion.

Serves - 4
Preparation time - 30 minutes

Ingredients:

  • 1/2 tsp Cumin (aka Jeera) seeds 
  • 8 black pepper corns (you can also use the white corns)
  • 1" tamarind lump
  • 4 tsps oil
  • 1 cup coconut gratings
  • 4 red chillies
  • 1/2 tsp mustard seeds
  • 8 curry leaves

Method:
  1. In a little oil - fry the pepper, chillies and cumin.
  2. Grind to a coarse paste - above fried items and coconut 
  3. Mix the above with water (to a sambar-like consistency) and bring to a boil.
  4. Season with mustard and curry leaves.
  5. Enjoy with hot rice!

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