Jeera-Peppercorn Curry/Saaru

Roasted cumin seeds and peppercorns blended with grated coconut and red chillies with a small garlic seasoning 🙂 and That’s all!!! I wrote the whole recipe in a Sentence… Seriously guys! One of the easiest and healthy saaru for all of us.The aroma of jeera and peppercorn is heavenly and this can be done in no time provided you have grated coconut in your refrigerator. In konkani, we call it as “jeere meere saaru” It goes well with hot steamed rice or with idli and dosas. But we all love it with hot hot white rice… Mouth-watering and the garlic-y seasoning is like the icing on the cake.

As i suggested in my earlier post for working women, whenever you find time grate coconuts and deep freeze them. They act very handy and will save your time in cooking. I am suggesting it to people who do not get/buy grated coconuts from a supermarket. This recipe demands for little grated coconut.If you have desiccated coconut, it can be used but you will definitely miss a flavour from the original recipe.

Ingredients

Measurement used: 1cup=250gms

Jeera/Cumin Seeds – 1.5tsp

Peppercorns – 5 to 6

Dried Red chillies – 4 to 5

Grated coconut – 1/4 cup(tightly packed)

Garlic flakes – 5 (Slightly pounded in a mortar & pestle)

tamarind paste- 1/4tsp

Salt to taste

Ghee/Clarified butter – 1tbsp

Method

  1. In a small pan, heat 1/2 tbsp ghee/clarified butter
  2. When its hot add Jeera/cumin seeds and pepper corn. Fry for a while and add red chillies to it. Fry till the red chillies turn colour. Do this on a low flame or else you might burn the jeera and curry might end up with a bitterness in it and you might think “Neetu didnt tell me!”
  3. Ok, Next transfer it in a small mixer jar, add tamarind paste and grind it to a smooth paste. Add little water and grind to a smooth paste.
  4. Transfer it in a deep vessel and add  100ml water to this.
  5. Add salt and bring this to boil
  6. Meantime for seasoning, In a tadka pan/small pan add the remaining ghee and fry the pound garlics till they are brown.
  7. Once the jeera peppercorn curry starts boiling add this tempering on it and mix well.
  8. Serve it Hot with hot white rice and few papads or stir fried veggies. It shall definitely be a scrumptious meal.

Tips

  • You can adjust the consistency according to your need and add water to the ground masala before you bring it to boil.
  • If its a no onion no garlic day for you, Simply replace the seasoning ingredient with mustard seeds and curry leaves 🙂

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