Thursday, July 24, 2014



I am writing the name of this dish, which is popular amongst us Konkanis, the way we pronounce it! The name comes from the key ingredients of Cumin Seeds (Jeerey) and Peppercorns (Meerey), with our usual coconut-based masala, so you might say it is a kind of spicy rasam of sorts.

Traditionally, it has been held to help in digestion because of its ingredients.

I have used my favourite Byadgi Red Chillies which adds to the colour without making it too spicy. I always keep some roasted red chillies in stock to save time.

  • Coconut Gratings, 1 cup
  • Roasted Red Chillies, 4
  • Tamarind, a ball of small marble size
  • Cumin Seeds, 1 tsp
  • Peppercorns, 10-12
  • Salt, to taste
  • Oil, 1 tbsp
  • Lightly Crushed Garlic Cloves, 6-8 , for seasoning


In a kadhai, heat a little oil and roast the cumin seeds and peppercorns. Keep aside.
Next, in a mixer, grind together coconut gratings, roasted red chillies, tamarind, roasted cumin seeds and peppercorns to a smooth paste, using just the required amount of water.
Transfer this paste to a vessel and add salt to taste
Add enough water to get a rasam -like consistency.
Mix well and bring it to boil
Heat 1 tbsp of oil in a small pan and on medium flame add the lightly crushed garlic cloves, saute till it gives off a good aroma and turns golden
Pour this seasoning to the jeer-mirysa kadi
Serve hot


If you have liked this recipe, I would appreciate your leaving a comment. Thank you !