Jeera-Peppercorn Kadi

We know the recipe of Jeera and cumin saaru from my earlier post. The same recipe with addition of whisked curd gives you a new recipe altogether and that is the Jeera peppercorn kadi. To know the recipe for Jeera-peppercorn saaru click Here


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

Curd – 250ml

Ghee/Clarified butter – 1tbsp


  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.
  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. Turn off the burner
  7. In a bowl whisk the curd for few minutes and add this to the jeere-peppercorn gravy.
  8. In a tadka pan/small pan add the remaining ghee and fry the pound garlic till they are brown.
  9. Add this tempering on it and mix well.
  10. Serve it with hot white rice and few papads or stir fried veggies. It shall definitely be a scrumptious meal.



  • Adjust the consistency of the kadi accordingly.
  • Try and use fresh curd. The sour ones spoil the taste on whole.
  • You can also add few extra red chillies for this when roasting. As we add whisked curd to this, it can handle a couple of red chillies more. I personally didn’t add because i love Curd and the combination of jeera saaru and curd is always a thumbs up to me 🙂
  • You can change the tempering ingredients if you like and add mustard seed and curry leaf seasoning instead

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