Jeera means Cumin in Konkani.Mirya kono means Pepper in Konkani.Jeera Mirya kono Saaru is a Cumin and Pepper Curry.Jeera Mirya kono Saaru is one of the favourite dish in Konkani Cuisine.This curry is very good for health.It is a spicy dish with a nice flavour of Garlic seasoning.I stayed in Bangalore from 2010 to 2016 and learn many dishes of North Cananra, and South Canara GSB style dishes from my friends living near my flat there.Sometmes they use Curd instead of Tamarind in this curry.My friends use Garlic alone for seasoning this Saaru.
You can make this Saaru with Onion seasoning if you don't like the garlic seasoning.Fry finely chopped Onion in oil for 10 minutes till they stars to brown and add it to the cooked gravy instead of Garlic seasoning.You can also season this Saaru with Mustard and Curry leaves and with or without Garlic.The Saaru tastes best in all types of seasoning.
The following ingredients are needed to prepare this deliciious Cumin Pepper Curry.
Ingredients for Grinding Masala paste:-
Cumin seeds. -1tbsp
Black Pepper Corn.-15
Red chillies. - 6
Coconut grating. -1 cup
Tamarind. -a gooseberry size
Salt. -to taste
For Seasoning
Oil. -1tsp
Mustard. -1tsp
Garlic -4 or 8 cloves
Curry leaves. -few
Instructions:-
In a pan roast Red chillies in little Oil and keep aside.
In the same pan roast Cumin seeds and Black Pepper corn. Keep aside.
Grind grated Coconut ,roasted Red chilllies, Cumin seeds and Pepper corns with a gooseberry size Tamarind to a smooth paste adding water. Keep aside.
Crush Garlic slightly and keep aside.
Method:-
Transfer the ground Coconut Masala paste to a cooking vessel and add water to make it a thin Saaru / Rasam consistency.The Saaru will thicken on cooling.So add more water if required.
Boil the Saaru for 2 minutes and add required Salt and mix well. Then switch off the flame.
Heat Coconut oil in a pan and splutter Mustard seeds and add Curry leaves. Add crushed Garlic cloves and fry well till the Garlic starts to change the colour to a golden and switch off the flame.
Pour this seasoning over the Cumin Pepper Curry in the vessel.
A tasty yummy lip smacking Jeera Mirya kona Saaru is ready to serve with Rice, Dosa or Idli.
You can make this Saaru with Onion seasoning if you don't like the garlic seasoning.Fry finely chopped Onion in oil for 10 minutes till they stars to brown and add it to the cooked gravy instead of Garlic seasoning.You can also season this Saaru with Mustard and Curry leaves and with or without Garlic.The Saaru tastes best in all types of seasoning.
The following ingredients are needed to prepare this deliciious Cumin Pepper Curry.
Ingredients for Grinding Masala paste:-
Cumin seeds. -1tbsp
Black Pepper Corn.-15
Red chillies. - 6
Coconut grating. -1 cup
Tamarind. -a gooseberry size
Salt. -to taste
For Seasoning
Oil. -1tsp
Mustard. -1tsp
Garlic -4 or 8 cloves
Curry leaves. -few
Instructions:-
In a pan roast Red chillies in little Oil and keep aside.
In the same pan roast Cumin seeds and Black Pepper corn. Keep aside.
Grind grated Coconut ,roasted Red chilllies, Cumin seeds and Pepper corns with a gooseberry size Tamarind to a smooth paste adding water. Keep aside.
Crush Garlic slightly and keep aside.
Method:-
Transfer the ground Coconut Masala paste to a cooking vessel and add water to make it a thin Saaru / Rasam consistency.The Saaru will thicken on cooling.So add more water if required.
Boil the Saaru for 2 minutes and add required Salt and mix well. Then switch off the flame.
Heat Coconut oil in a pan and splutter Mustard seeds and add Curry leaves. Add crushed Garlic cloves and fry well till the Garlic starts to change the colour to a golden and switch off the flame.
Pour this seasoning over the Cumin Pepper Curry in the vessel.
A tasty yummy lip smacking Jeera Mirya kona Saaru is ready to serve with Rice, Dosa or Idli.
Very yummy
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