Jeere-Meere Kadi

              Unlike the Solkadi or the Buttermilk Kadi, which can also be served as a drink, this is used as an accompaniment with rice.T his is a very simple dish to make and healthy too with the addition of cumin seeds (jeere) and pepper corns (meere ) and hence the name Jeere-Meere Kadi.

jeere-meere kadi


  • 1/2 cup coconut
  • 4-5 red chillies
  • Small piece of tamarind
  • 1/2 tbsp of cumin seeds (jeera)
  • 8-10 pepper corns
  • 8-10 garlic cloves
  • Oil for seasoning
  • Salt to taste
  1. Roast the red chillies and keep aside.
  2. Roast the cumin seeds and the pepper corns in few drops of oil/ghee or simply dry roast them.
  3. Grind coconut with the roasted ingredients and tamarind to a very smooth paste adding sufficient water.
  4. Remove to a vessel and add water so as to get a thin consistency like that of rasam or saaru.
  5. Boil it adding salt for few minutes.
  6. Switch off the flame after a few boils as boiling it too much will make it appear like curdled.
  7. Roast the garlics in oil  after slightly crushing them till golden and pour this  over the kadi
Serve with steaming rice for lunch or dinner.

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