Jeerya Miryachi Kadhi | Sanjeev Kapoor | Sanjeev Kapoor Khazana

Flavourful coconut curry made along with strong flavours of jeera and dried red chillies.

JEERYA MIRYACHI KADHI

Ingredients

1 teaspoon cumin seeds (jeera)
7-8 black peppercorns
1 teaspoon ghee
3 dried red chillies
1 cup fresh scraped coconut
½ teaspoon tamarind pulp
½ teaspoon turmeric powder
Salt to taste
1 tablespoon oil
1 tablespoon minced garlic

Method

1. Heat ghee in a small tempering pan. Add peppercorns and let it heat through. Add cumin seeds and let them crackle.
2. Add red chillies and sauté for a minute. Switch off the heat and set aside.
3. Grind together coconut, roasted spices, tamarind pulp, turmeric powder and salt with some water to a paste. Adjust water and grind to a fine paste.
4. Heatprepared paste in a non-stick pan. Add some water, mix well and bring to a boil. Cover and simmer for 4-5 minutes. Stir occasionally to avoid splits.
5. Heat oil in a small tempering pan. Add garlic and sauté till golden. Add this to the cooked mixture, cover and set aside for a minute.Remove cover, mix well and place it back on heat. Cook for a minute.
6. Serve hot garnished with roasted dried red chilli.

Preparation Time: 10-15 minutes
Cooking Time: 15-20 minutes

Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor

#sanjeevkapoor

Cuisine - Maharashtrian

Course - dal

Dish - dal