An absolute delight with hot rice is the Jiremirya Kadhi made by the Konkani community of Mangalore. Rich and fragrant with roasted Cumin and Pepper, it is seasoned with Garlic . This Coconut Based gravy is neither too thick nor thin and goes well with rice as well as Dosas.
Ingredients :
- Half coconut grated
- 6 roasted Byadgi chillies
- 2 roasted Guntur chillies
- 1 tbsp tamarind paste
- 1large tsp jeera/cumin seeds
- 15 pepper corns
- 18 garlic cloves
- Salt
- 1tbsp ghee/clarified butter
- 1 tbsp Coconut oil
Method :
Heat a tbsp of ghee. Add the jeera and pepper corns and allow them to splutter. Grind the coconut, roasted red chillies, tamarind and the roasted jeera and pepper to a smooth paste. Add enough water to thin it down to the consistency required. Heat a tbsp of oil. Add the garlic and roast to a rich golden brown. Add salt. Season the kadhi with it and boil well. Serve with hot rice.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
