POTATO GREEN PEAS TEPPAL CURRY WITH KOKUM / SIZCHUAN PEPPER CURRY adding KOKUM

Sizchuan Pepper is called Tepal /Tirfhal in Konkani.Teppal is Goa's signature spice. It is very commonly used in Konkani Cuisine.North Canara,Mangalore and Goan Konkani house holds will mostly have a stock of this dried spice.Teppal is used in both Vegetarian and non vegetarian dishes.Dried Teppal looks like Black Pepper corn.It has a black seed inside which is removed.

Teppal has a very strong pungent smell and Peppery taste.The spice is used in dishes for its flavour.Teppal gives a unique aroma and excellent flavour to the dish. 

The following ingredients are needed to prepare this Potato Green peas Teppal Curry.

Ingredients:-

Green peas.  -1 cup
Potato.          - 1 medium size
Kokum.         - 2 pieces
Teppal.           - 3 +2=5 pods
Salt.                -to taste.

For grinding the Coconut Masala paste:-

Coconut grated.        -1 cup
Kashmiri Red chilly. - 6
Turmeric powder.      -1/4 tsp

Instructions:-

Wash and soak 1cup Green peas for 8 hours or overnight.Pressure cook the soaked Green peas for 1 whistle and keep aside.

Wash, peel and chop 1 medium Potato into medium cubes and boil in sufficient amount of water till soft but not mushy.Keep aside.

Take 3 pods of Teppal in a mortal and pestle and crush it roughly.Then keep it in a bowl and add 1tbsp Water and soak for 5 minutes. Then crush the soaked Teppal with your hands and keep the soaked & crushed Teppal Water in the bowl and discard the crushed Teppal residue.

Grind 1cup grated Coconut, 6 Kashmiri Red chillies,and 1/4 tsp Turmeric powder with required Water to a smooth paste.

After grinding the Coconut Masala paste add the soaked and crushed Teppal Water into the Coconut Masala paste and mix well and grind again one round.Keep aside.

Donot add Teppal pods directly while grinding the paste.

Method:-

In a cooking vessel add the ground Coconut Masala paste, 2 Kokum Pieces, 2 whole Teppal without seeds and add more Water to form a gravy consistency and boil well for 2 minutes.

Add the boiled Potato cubes and cooked Green peas and mix well with the Masala paste.

Add Salt, mix well and close the vessel with a lid and boil for 5 minutes.Switch off the flame.

No seasoning is needed as the Sizchuan Pepper/Teppal /Tirfhal provides unique aroma and excellent flavour to the Curry.

Potato,Green peas& Sizchuan Pepper/ Teppal Curry is ready to serve.Serve the Curry hot with Rice, Roti etc.

Try and enjoy the curry.

Notes:-

Teppal is not consumed while eating the Curry.It is discarded just like Curry leaves.

Donot add Teppal pods while grinding the masala paste.They are really strong in taste.

You can add frozen Green peas in this recipe.

Try the other recipes of Sizchuan Pepper/Teppal from this blog.