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
- In a small pan, heat 1/2 tbsp ghee/clarified butter
- 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.
- 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.
- Transfer it in a deep vessel and add 100ml water to this.
- Add salt and bring this to boil
- Turn off the burner
- In a bowl whisk the curd for few minutes and add this to the jeere-peppercorn gravy.
- In a tadka pan/small pan add the remaining ghee and fry the pound garlic till they are brown.
- Add this tempering on it and mix well.
- 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