Konkani Style Jeeri Meeri Kadhi

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.