One of the first aamchigeli recipes i.e. one from my native place Udupi, that I loved has to be Jirya Miryachi Kadhi. The combination of the cumin and black peppercorns with the added fragrance of garlic was to die for. Especially during the rains, when one wants something really hot, spicy and fragrant, this is the dish in which I find succor. The rain splattering incessantly on the terrace roof, the sudden thunderclap and the cold and muggy weather of Mumbai starts to bring me down. I need comfort, warmth and that’s when I make this dish. The kadhi poured on steaming hot basmati rice is a combination that hits a spot. The ultimate comfort food! So today in my ongoing South Indian recipe series, I present –
Jirya Miryachi Kadhi
Fresh Grated Coconut : 3/4 th
Dried Red Chillies : 6-8 no.
Cumin Seeds : 1 Tsp.
Black Peppercorns : 8 no.
Skinned Garlic Cloves : From one whole garlic pod + 1 extra garlic pod
Kokum (Dried Mangosteen Peals) : 4 – 6 no.
Coconut oil : As required
Mustard Seeds : 1 Tsp.
Salt : To taste
Saute the chillies, cumin, peppercorns and skinned garlic cloves in 2 tsp. of coconut oil and then make a paste with the grated coconut.
To this paste, add about 3 1/2 cups of water and salt to taste ( 1 Tsp.) and add the kokum. Bring to a boil and remove.
Tempering (Tadka) : Take 2-3 Tsp. of coconut oil in a tadka pan and to this add the mustard seeds and let them crackle. Now add the crushed garlic cloves from the other pod ( no need to skin these cloves). When the garlic cloves are brown, add this tadka to the kadhi. Mix well and serve hot with white rice.
P. S. : Do not boil the kadhi for too long as it tends to change the taste of the kadhi and also thins it.