Sizchuan Pepper is called Teppal/Tirfhal in Konkani.Teppal is Goa's signature spice.It is very commonly used in Konkani cuisine.North Canara and Goan Konkani house holds will mostly have a stock of this dried spice.Teppal is used in both vegetarian and non-vegetarian dishes.
Teppal is available in some Mangalore Stores in Kerala and Karnataka.Dried Teppal looks like a Black pepper.It has a black seed inside which is removed.Teppal is said to have digestive anti flatulent properties.It was a household remedy for stomach problem espicially in children.
Teppal has a very strong pungent and peppery taste.The spice is used in dishes for its flavour.You will love the unique aroma and flavour of this spice used in dishes.Teppal is not eaten directly with the dish.Pick it out from your dish while eating.
The following ingredients are needed to prepare this Teppal Kadhi
Ingredients:-
Teppal/Sichuan Pepper. - 5
Coconut grated. -1 cup
Dry Red chillies. - 6
Turmeric powder. -1/4tsp
Tamarind. -a small marble size
Salt. -to taste
Oil. -1tsp
Mustard seeds. -1tsp
Garlic flakes. - 5 or 8
Instructions:-
Roast 6 Red chillies in littleoil till crispy and keep aside.
Soak Tamarind in little warm Water.Keep aside.
Remove the seeds and slightly crush 5 Teppal with mortar and pestle and soak them in 1tbsp Water for 5 minutes.Keep aside.
Slightly crush Garlic and keep aside.
Grind 1cup grated Coconut, 6 roasted Red chillies, 1/4tsp Turmeric powder and soaked Tamarind with little Water to a smooth paste.Keep aside the ground Coconut mixture.
Method:-
Transfer the ground Coconut mixture in a vessel and bring to boil for 2 minutes.
Add slightly crushed and soaked Teppal/Sichuan Pepper pods along with the soaked Water and boil.
Once cooked, the black Teppal pods have turned into a creamy cooked mass.Teppal pods give a unique flavour to the Curry.
Add required Salt to the curry and mix well and boil for 2 minutes.Switch off the flame.
Heat 1tsp Oil in a pan.Splutter 1tsp Mustard seeds.Add slightly crushed Garlic flakes in this seasoning and roast till the Garlic change into light brown colour.Switch off the flame.
Pour this seasoning into the Kadhi in the vessel and mix with the Coconut ground mixture.Cover the vessel with a lid.
Serve the Teppal Khadi/Sichuan Pepper& Coconut Kadhi hot with Rice, Dosa, Idli etc.
Try and enjoy the dish.
Notes:-
Donot grind Teppal pods while grinding the Coconut Masala.
Teppal is available in some Mangalore Stores in Kerala and Karnataka.Dried Teppal looks like a Black pepper.It has a black seed inside which is removed.Teppal is said to have digestive anti flatulent properties.It was a household remedy for stomach problem espicially in children.
Teppal has a very strong pungent and peppery taste.The spice is used in dishes for its flavour.You will love the unique aroma and flavour of this spice used in dishes.Teppal is not eaten directly with the dish.Pick it out from your dish while eating.
The following ingredients are needed to prepare this Teppal Kadhi
Ingredients:-
Teppal/Sichuan Pepper. - 5
Coconut grated. -1 cup
Dry Red chillies. - 6
Turmeric powder. -1/4tsp
Tamarind. -a small marble size
Salt. -to taste
Oil. -1tsp
Mustard seeds. -1tsp
Garlic flakes. - 5 or 8
Instructions:-
Roast 6 Red chillies in littleoil till crispy and keep aside.
Soak Tamarind in little warm Water.Keep aside.
Remove the seeds and slightly crush 5 Teppal with mortar and pestle and soak them in 1tbsp Water for 5 minutes.Keep aside.
Slightly crush Garlic and keep aside.
Grind 1cup grated Coconut, 6 roasted Red chillies, 1/4tsp Turmeric powder and soaked Tamarind with little Water to a smooth paste.Keep aside the ground Coconut mixture.
Method:-
Transfer the ground Coconut mixture in a vessel and bring to boil for 2 minutes.
Add slightly crushed and soaked Teppal/Sichuan Pepper pods along with the soaked Water and boil.
Once cooked, the black Teppal pods have turned into a creamy cooked mass.Teppal pods give a unique flavour to the Curry.
Add required Salt to the curry and mix well and boil for 2 minutes.Switch off the flame.
Heat 1tsp Oil in a pan.Splutter 1tsp Mustard seeds.Add slightly crushed Garlic flakes in this seasoning and roast till the Garlic change into light brown colour.Switch off the flame.
Pour this seasoning into the Kadhi in the vessel and mix with the Coconut ground mixture.Cover the vessel with a lid.
Serve the Teppal Khadi/Sichuan Pepper& Coconut Kadhi hot with Rice, Dosa, Idli etc.
Try and enjoy the dish.
Notes:-
Donot grind Teppal pods while grinding the Coconut Masala.
Teppal pod is not consumed while eating the Curry.Discard the Teppal pods just like Curry leaves.
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