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

Ingredients :

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

Method :

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.

I saw this recipe on a TV show and loved it. So I made a few changes to the recipe according to my taste and here is the “improved” version.

Ingredients :

Oil : 4 Tbsp.

Gram Flour (बेसन) : 1/2 cup

Fenugreek Seeds : 1/2 tsp.

Mustard Seeds : 1 tsp.

Cumin Seeds : 1 tsp.

White Gourd (लौकी) : 250 gms.

Cauliflower Florettes : 250 gms.

Carrots : 200 gms.

Cluster (गवार) Beans : 150 gms.

Drumsticks : 8 nos.

Potatoes : 3 small

Brinjals : 200 gms.

Okra ( Ladies Fingers) : 200 gms.

Turmeric Powder : 1/2 tsp.

Red Chilli Powder : 2 Tbsp.

Tomato Puree : 3 Tbsp.

Tamarind Pulp : 1 Tbsp.

Jaggery : 1 Tbsp.

Curry Leaves : 8 nos.

Chopped Coriander Leaves : 2 Tbsp.

Method :

Cut the gourd, carrots, potatoes, brinjals into cubes. The cubes should be of the same size( 1 1/2″ pieces). Snip off the ends of beans and cut into 2″ pieces. Cut off the ends of the okra and give it a lengthwise slit. Then fry the okra till brown. Cut drumsticks into 2″ pieces.
In a pot, heat 3 tbsp. of oil and add the mustard seeds, cumin seeds and fenugreek seeds and saute till the mustard seeds crackle. Then add the gram flour and saute till it is nicely browned. Then add about 3 cups of water and let it come to a boil. Now add the gourd cubes, florettes, carrot cubes, beans, drumsticks and potato cubes. Add salt to taste and cover and cook till almost done( about 75%).
Now add the brinjals and cover and cook again for 5 minutes.
Now add the fried okra, red chilli powder, turmeric powder, tomato puree, tamarind pulp, jaggery and curry leaves . Add salt to taste and let this cook for a few minutes. garnish with chopped coriander.
Serve with white rice or a bread of your choice.