This dish represents what is at the heart of the work of The Traveling Thali, which is that we as humans are all dependent on each other for the food we eat and the way we live. It uses ingredients that originate in different parts of the world to create a simple and flavour-packed dish. I am also quite proud of how Mangalorean Konkani food fully uses all ingredients to the max to extract flavour and nutrition (in this case, the use of the pomegranate skin, and the garlic with skin on). This is a philosophy that is inherent to who I am and resonates in all our work at The Traveling Thali. And, of course, I love coconut and any dish with it will always have my heart.
Jeere Meere Kadhi
Ingredients
- Ghee – 2½ tsp
- Garlic cloves – 7 to 8 cloves
(or mustard seeds – ½ tsp & curry leaves – 7 to 8) - Cumin seeds – 1 tsp
- black peppercorns – 7 to 8
(add more pepper or dried red chillies if you want the final outcome to be spicy) - Dried pomegranate skin – 1½ inch
(you could also use tender pomegranate leaves if you have access to it) - Grated coconut – 2 tsp
- Pickled amla – 1
(or ½ inch piece of tamarind)
Method:
- Heat some ghee in a wok (kadhai). Once it is hot, add cumin seeds and peppercorns and fry until they splutter.
- Wash and lightly the pomegranate skin (and tender leaves, if you have it) and add it to the wok (kadhai).
- Chop the pickled amla and add it in. If you are using tamarind, add it after you switch off the gas.
- Fry the mix for 30 seconds, while continuously stirring.
- Grind the mix with a bit of water and 2 tablespoons grated coconut, to create a smooth paste. If you are using a regular mixer/blender and not a wet grinder like us, remember to cool the mix first.
- Adjust the consistency to make it like a rasam (I.e. quite watery). If you are using pickled amla, there is no need to add any salt since the pickling brings its own salt. If you are using tamarind, add salt to taste.
- Bring to a boil, and finish off with a tadka of 7-8 garlic cloves, with the skin on. If you don’t eat garlic, you could use mustard seeds, curry leaves, and asafoetida.
- Serve hot with rice and veggies.
Watch this recipe here – Jeere Meere Kadhi
Aparna runs The Traveling Thali, which reduces biases and fosters connection among people of different cultures through the soft power of their food. She organizes workshops and experiences about her own Mangalorean Konkani food, as well as about Latin America, Turkey, Georgia, Central Asia, and Spain – all cultures she has fallen in love with from her travels and experience living there. At the heart of all of this is her identity as a Mangalorean living in Mumbai, with access to amazing local ingredients that lend themselves well to global cuisines.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.