Jeer-mirya kadi (Cumin Peppercorn Curry)

For lunch we usually like to eat rice with some daal (lentils) or some other rice preparation such as tomato rice or lemon rice. I have lived in Delhi, UP and Rajasthan for most of my life but have spent some good 1.5 years in Bangalore as well. There is quiet a variation in food when you move from one part of India to another. I don't know my favorite yet, it could be pyaaz ki kachori from Rajasthan, chicken shawarma from Delhi, chaats from UP or Bisebelle bath from Bangalore. But I sure love the south Indian flavors and the usage of  different kind of spices, coconut, coconut oil, red chillies, urad dal, chana dal, lots of garlic, curry leaves, mustard seeds, tamarind and a lot more in the day to day cooking. So many more flavors to work with. Konkan cuisine has been on my list for a while though I have not prepared much from it yet. It is rich and sounds different from other cuisines. I came across  a cumin pepper kadhi which I felt would turn out delicious and had very different kind of flavors from what I usually eat. I could also put the good old coconut to some use which has been sitting in the fridge for quiet a few days now. Similar was the state of drumsticks. I and my sister had bought drumsticks in our last grocery shopping thinking we would make drumstick sambhar. You can see that our comfort level is not that high with drumsticks. I was browsing something and came across a beautiful kerela style drumstick and shallots fry. So I thought I would give it a go with this curry and rice. (Recipe for the drumsticks fry will follow).
The kadi was tasty and had a really good consistency. For me those were very different flavors and we really enjoyed our lunch.

Jeer-mirya kadi
Recipe:
Serves 3
Recipe Source: Aayi's Recipes

Ingredients:
1. 1 cup coconut
2. 1 tsp cumin seeds
3. 4 dry red chillies
4. 6-7 black peppercorns
5. 1 piece tamarind
6. 6-7 cloves of garlic
7. olive oil to fry

8. 5-6 cups water 

9. salt to taste

Fry the cumin seeds, chopped/crushed red chilies and the peppercorns in oil. Grind these fried spices with coconut and tamarind. Now cook this coconut paste in a wok with about 5-6 cups of water for around 10-15 minutes. Add salt. Fry the chopped garlic in olive oil and add to the curry. This should be enough to serve 3, if you feel less then add some more water and cook. Finally add some chopped coriander and serve hot with rice.

The  tamarind and the spices complimented the sweetness of the coconut well. Go ahead and give it a try. Have fun cooking :)