Posts Tagged ‘kadi’

Jeerya Meerya Kadi(Spicy Side Dish)

Preparation of this dish is very simple and need only a very few ingredients. The dish is spicy, but very tasty.The preparation time is also very short. The consistency of this kadi can be a little watery. This dish goes very well with plain white rice.


pepper-1 tsp,

cummin seeds(jeera)1/2 tsp,

coconut scrapings-1 tsp,

red chilly-1,

salt to taste,

buttermilk-1 cup,

oil-1 tsp,

mustard seeds-1 tsp,

curry leaves.


Fry jeera, pepper and chilly in very little oil.

Grind the fried mix to a fine paste along with coconut(call it masala).

Heat oil in a pan, crackle mustard, add curry leaves , masala, buttermilk and  salt with sufficient water to bring it to the required liquid consistency.

Boil and cook on a low flame for 5 mts.

The kadi is ready.

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 This is a slightly spicy dish prepared in all konkani homes, whenever a change of  thoy(dal) is called for.        


 coconut scrapings-1/2 cup,
red chillies-3,       

 turmeric powder-1/4 tsp,       

salt to taste,
coconut oil-1tsp(for seasoning),
mustard seeds-1tsp,
curry leaves,       

oil for frying and        

 vegetables- 1 cup(cut into very small pieces).        

Any one of the vegetables like suran, potato, sopurkook (chinese potatoes), ladies finger etc. can be used.        


Deep fry the vegetable pieces in oil to a crisp texture. Grind masala with coconut scrapings, chillies and  turmeric powder.Cook the masala, adding salt, curds and sufficient water , for 5 mts. Add the fried vegetables to the masala and do phannu(season) with mustard seeds, jeera and curry leaves in coconut oil.        




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This is a spicy preparation with a thinner consistency and goes very well as a side dish with rice(seeth). In Konkani homes, many times, this dish takes precedence  over the routine side dishes like thoy, sambar,etc.

colocasia (avala mande)-100gms,
curd-100 gms,
turmeric powder-1/2 tsp,
coconut scrapings-3/4cup
red chillies-3,
salt to taste,
curry leaves

Peel, clean and cut the colocasia roots in med. size pieces.Cook  them.

Grind coconut scrapings, red chillies and turmeric powder to a fine paste(masala).

Cook the masala, adding enough water , for 5 minutes.

Add salt and curd and cook for 2 more minutes.

Do phannu(season) with mustard seeds, jeera, curry leaves and oil

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