Thursday, August 20, 2009

Cumin-Pepper Curry (Jeerey Meerey Kadhi)

Kadhi-Chawal (Curry-Rice) is a flavourful combination of curry eaten with rice. Its a medley of non-lentil ingredients and could comprise of Gram Flour base or Coconut base or Spice base, cooked on low flame with different spices and finally tempered with garlic or mustard seeds. Some regions in India also have the version of Kadhi with Vegetable dumplings simmered in the gravy on low flame. Across the Indian peninsula, one would experience different versions of Kadhi as we traverse across the geography from North to South and East to West. In North, there is Punjabi Kadhi made with Onion dumplings, UP Kadhi made of Besan, Sindhi Kadhi made with Okra in South, Jeera-Pepper Kadhi in GSB Konkanis, Footi Sol Kadhi made in Goa.

Cumin-Pepper curry or Jeerey Meerey Kadhi is one of my top most favorite Kadhi dish. I can eat this Kadhi-Chawal (Curry-Rice combination). Mom always reminds me to have this dish because of its curative power. The other reason being she knows I yearn for this dish any given time of the day.

Cumin seeds and Pepper corns are known for being the warehouse of goodness and digestive abilities. They propel and aid digestion and have been mentioned in the ancient Ayurveda books as well.

Spices are abundantly used in Indian cooking. I came across this interesting article which talks about the power of Spices in Cooking.

Recipe Source: Mom
Serves: 3-4 individuals

Cumin seeds - 1 teaspooon
Whole Pepper corns (Black) - 6-8 corns
Coriander seeds - 1/2 teaspoon
Grated coconut - 1 cup
Tamarind/ Amla - 1 small lump
Turmeric powder - 1/10 teaspoon ~ 1 pinch
Oil - for frying
Red Chillies (Byadgi preferred) - 6-7
Garlic pods - 6-8
Salt - as per taste

Roast Pepper, Coriander and Cumin in 1 teaspoon of oil. Add Red Chillies and Grated coconut. Allow to cool this mixture. Grind to a find paste along with Turmeric powder, salt and Tamarind.
If using marinated Amla, then pour some amla pieces into the mix being ground towards the last round of blending. Bring this paste to boil. Separately, in saucepan heat 1 teaspoon oil and roast crushed Garlic (you could use pestle and mortar for the same). This enhances the flavour and enables them to absorb the herby juices. Serve hot with white rice.

Note: This curry tastes spicy; curtail your spices or tone it down should the need be. You would experience sweat beads all over once you devour this hot and spicy curry.


  1. Wow that curry sounds so flavorful, i'll be trying this weekend, will let u know, thanks for sharing :)

  2. Jeer-Mairya kadi is one of my favorite. My Aayi makes this often, however she makes it without garlic. Looks good and good comfort food.

  3. Hey Ashwinin AMchi's meeting each other in blog is great isn't it???
    Jeere Meere khadi is flavourful nd yummmmmmmm...Makka Bowl bhari dillari khatta hanv...:)

  4. @ Parita - Thanks. I hope you like the medley of spices and coconut flavour.

    @ Red Chillies - Join the gang. My mom suggested the same with Teppal, however I prefer Garlic anytime. Jeerey-Meerey kadhi has many fans :)

    @ Aparna Prabhu - Yeah, the joy of sharing your cookery tales has no bounds. This is one Kadhi where you can devour lots of rice along with the Kadhi.


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