The basic difference is that tamblis are served cold, they are not heated at all, just grind the ingredients and serve, Kadis on the other hand involve some roasting, grinding and boiling...
Jeera (cumin) and meerya (pepper) are considered very good at helping with gastric problems, Ma used to always make this when we had a stomach upset, or anyway make it about twice a month, to help with any gastric problems...She even uses the skin of a pomegranate in this, which added a bitterish but nice flavour...
This kadi/curry with rice is one of my total comfort foods...
What you need -
1 tsp cumin seeds
1 tsp pepper corns
3/4 cup grated fresh coconut
6-8 cloves garlic
skin of 1/2 pomegranate (optional)
4-5 red chillies
small ball of tamarind / 1/2 tsp tamarind paste
1 tsp ghee
salt to taste
What you do with it -
Dry out the skin of the pomegranate and then cut into pieces
Heat ghee in a small pan and add the cumin, pepper, 3-4 cloves of garlic and the pomegranate skin and roast for 2-3 mins
Grind together the coconut gratings, chillies, tamarind and salt
Add the roasted ingredients and grind to a smooth paste
Add 2-3 cups of water to this and bring to a boil
to season, heat some ghee/oil and fry the remaining garlic till it turns brown
add to the kadi and serve with hot rice and papads
6 comments:
The kadhi looks very tasty Rrch. Just loved it.
Wow sounds absolutely new to me thick curry luv it
thats a new curry!
love the color!
Wow.... The garlic phann to this kadi makes it super and tasty.....:) Love it :)
oh i have almost forgotten the taste of tambli - its been so long since I have eaten this! looks yumm
This is very different and new to me..thanks for sharing..
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