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Jeere in Konkani is cumin ( same as Jeera in Hindi ) & Meere means Pepper. The two combined results in a marvellous soup – either functioning as an apetiser or as gravy with rice. People who have recovered from fever etc., who will have a bad pallete will find that this dish will really help them regenerate their lost sense of taste. It good for digestion too.

A very simple recipe but very tasty and loved by one and all in my family. Why don’t you give a try!!!!

What you need to have:

1. Fresh grated Coconut – 1/4 cup

2. Pepper seeds (either black or white) – 10

3. Cumin seeds – 1 Teaspoon

4. Tamarind – 1/2″ piece

5. Red chilly (less spicy) – 2

6. Salt To taste

Ingredients for seasoning:

1. Garlic cloves – 8-10

2. Cooking oil – 2 Teaspoons

Ingredients of Jeer Meere Kadi

What you do with what you have:

1. Grate coconut and keep it aside.

2. Place a thick bottomed bowl on the flame with 2 teaspoons of oil in it. On heating add cumin seeds to it. When it sputters add pepper corns to it. Add also red chilli and later on add the grated coconut from step 1 to it.

3. Let the above mixture roast on a medium flame till all the moisture evaporates from it and turns almost dry as shown in the image below.

Roasted ingredients of the kadi

3.Grind the above roasted ingredients adding required quantity of tamarind and water in the grinder to a fine consistency .

4. Transfer the ground mix to a bowl and place it on the flame and bring it to boil adding required quantity of salt and 1/2 litre water in all.

5. Place a spatula with 3-4 teaspoons of cooking oil in it. Add pealed garlic cloves to it and fry it till it turns brown and crispy. Season it to the kadi from step 4. One may even season it with Mustard seeds and curry leaves.

Ready to serve Kadi is as shown in the image below.

Ready to serve Jeere Meere Kadi/Soup

How long it takes: 30 minutes

Number of servings: 4 people

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