Steps to Make Favorite JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, jeermeeryaa kadhi (cumin and pepper coconut kadhi). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

This yummy curry, full of flavors will activate your taste buds. It is also an ideal curry for a person just recovering. Kadhis are usually vegetarian soup-like dishes filled with veggies or tasty gram flour fritters. This South Indian version is made with yogurt.

JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi) is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi) is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have jeermeeryaa kadhi (cumin and pepper coconut kadhi) using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi):

1. Prepare 1 cup Fresh Grated Coconut
2. Get 2 tsp Homemade Ghee
3. Make ready 1 tsp Cumin Seeds (Jeera)
4. Make ready 8 Black Peppercorns (Meeri)
5. Make ready 1-2 Kokum
6. Make ready 2 cups Water
7. Get To Taste Salt
8. Take For The Tempering :
9. Take 2 tsp Homemade Ghee
10. Get 1 tsp Mustard Seeds

Names of Cumin in various languages of the world are also given. Kadhi is a popular gram flour curry, usually served with steamed rice and bread. To decrease the use of water in this desert state they use a lot of milk and milk-products to cook curries. Burmese curries almost overwhelmingly lack coconut milk, setting them apart from most southeast Asian curries.

Steps to make JEERMEERYAA KADHI (Cumin And Pepper Coconut Kadhi):

1. To make this delicious Jeermeeryaa Kadhi, heat a small kadhai and add the homemade ghee to it.
2. When it heats up, add the cumin seeds. As they splutter, add in the black peppercorns and mix.
3. Switch off the heat and transfer this to a grinder jar.
4. Add in the grated fresh coconut and grind together to get a smooth paste, using water as required (1/4 cup approx).
5. Transfer this paste to a pan and add water (2 cups approx) to get a slightly thin consistency.
6. Add the kokum, salt to taste and mix well. Heat it on medium flame stirring constantly, till just lukewarm. Do not allow it to reach a boiling point.
7. Switch off the flame and set aside.
8. For the tempering, heat a small kadhai and add the homemade ghee to it.
9. Add the mustard seeds and as soon as they splutter, switch off the flame and pour this tempering over the prepared kadi.
10. Mix well and transfer to a serving bowl.
11. Serve this delicious and simple Jeermeeryaa Kadhi with some steamed rice!

To decrease the use of water in this desert state they use a lot of milk and milk-products to cook curries. Burmese curries almost overwhelmingly lack coconut milk, setting them apart from most southeast Asian curries. How to Make Roasted Cumin Powder You must be thinking isn't it. I wanted to post cumin powder recipe for years now but it just wasn't happening.

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