Many of us are familiar with the Gujarati Kadhi and North Indian Kadhi Pakora. These Indian Kadhi recipes with yogurt and chickpea flour as key ingredients, are globally popular. Today I am sharing a Konkani style Vegan Kadhi/Kadi made of coconut. Coconut is quite integral in Konkani Cuisine. As the name suggests, this kadi is spiced with cumin (jeere in Konkani) and whole black peppercorns (meeri in Konkani). Pretty simple, yet flavorful accompaniment with rice.
Shredded Coconut (fresh or frozen) - 1 1/2 cups
Cumin/Jeera Seeds - 1 tsp
Whole Black Peppercorns/Kali Miri - 6
Green Chili - 1
Oil - 1 tsp
Mustard Seeds/Sasam - 1/2 tsp
Asafetida/Hing - 1/4 tsp
Curry Leaves/Kadipata/Karbeo - 5 leaves
Oil - 1 tsp
How to make Konkani Jeere Meere Kadi:
- Pat the green chili dry and chop it into 2 pieces. Also, pat the curry leaves dry.
- Heat about 1 tsp oil in a pan. Add cumin seeds, whole peppercorns and green chilies. Sauté at low heat until cumin turns slightly dark and green chili skin changes color. Let it cool.
- Both peppercorns and green chilies add heat to this kadhi. Use more or less to suit your taste.
- Blend coconut, roasted spices, green chilies and salt to a very fine paste. Add water based on the consistency you like.
- For tempering, heat 1 tsp oil in the same pan. Add mustard seeds, curry leaves and asafetida. When mustard seeds start popping, turn off the heat. In Konkani, we call this tadka as Sasam Hinga Phanna. Pour this tempering over the ground coconut paste and your Jeere Meere Kadi is ready. Isn't it easy and simple?