Jeeri Meeri Kadhi is a flavorful Konkani dish that combines the warmth of spices like cumin and black pepper with the tanginess of tamarind and the richness of coconut. This dish is traditionally served hot with rice or bhakri, making it a comforting meal for any occasion.
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Dry roast the byadagi dry red chilli, kashmiri red chilli, cumin seeds, and black pepper corns until aromatic. Allow them to cool.
Transfer the roasted spices to a mixie jar, add tamarind and shredded coconut, and grind into a fine paste.
Heat oil in a pan and add crushed garlic pods. Sauté until fragrant.
Add the prepared spice paste to the pan and simmer until the oil separates.
Pour hot water into the pan , salt to taste, mix well, and cook for another 5-7 minutes.
Turn off the flame and let the kadhi settle before serving.
Serve hot with rice or bhakri and fish fry.
Roast the spices before grinding.
If you don't have tamarind, you can add kokam.
Always use freshly grated coconut for grinding, it gives the kadhi a rich, creamy texture and authentic Konkani taste.
Can I use store-bought tamarind paste?
Yes, you can use store-bought tamarind paste, but fresh tamarind will give a more authentic flavor.
What can I substitute for byadagi chillies?
You can use any mild red chillies as a substitute, but byadagi chillies are recommended for their unique flavor.
Can I make this kadhi ahead of time?
Yes, you can prepare the kadhi ahead of time and reheat it before serving.
Is this dish spicy?
The dish has a mild spice level due to the combination of black pepper and chillies, but it is not overly spicy.
What is the best accompaniment for this kadhi?
This kadhi pairs best with steamed rice or bhakri with fish fry .
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