Sizchuan Pepper is called Teppal/Tirfhal in Konkani.Teppal is a Goa's signature spice. It is very commonly used in Konkani cuisine.North Canara aand Goan Konkani house holds will mostly have a stock of this dried spices.Teppal is used in both vegetarian and non vegetarian dishes. Dried Teppal looks like a Black Pepper corn..It has a black seed inside which is removed.
Teppal have 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.Special thanks to my friend Suekha Jaiwant who hails from Honnavar for this aromatic recipe.She is a nonVeg GSB who eats fishes.She is using this special spice for preparing Fish curries and veg curries.
The following ingredients are needed to prepare this delicious Teppal Potato Ambat.
Ingredients:-
Potato. -2 medium size
Tur dal. -1/2 cup
Teppal. - 4+2= Total 6 pods
Salt. -to taste
For grinding the Coconut Masala paste:-
Coconut grating. -1 cup
Kashmiri Red chilly. -6
Turmeric powder. -1/4 tsp
Tamarind. -a small marble size or 2 Kokum piece
Instructions:-
Remove the seeds and crush roughly 4 Teppal pods using mortar and pestle and keep it in a small bowl and add 1tbsp Water and soak for 5 minutes. Then crush the soaked Teppal with your fingers and keep aside the Teppal Water.
Pressure cook 1/2 cup Tur dal till mushy keep aside.
Peel the skin of 2 medium size Potatoes,wash and cut into medium cubes.Keep aside.
Soak a small marble size Tamarind in 1tbsp hot Water for 5 minutes and crush them with your fingers to get Tamarind pulp and discard the residue.Keep aside.
Grind 1cup Coconut grated, 6 dry Kashmiri Red chillies, 1/4 tsp Turmeric powder and Tamarind pulp using required Water to a smooth paste.Keep aside the ground Coconut Masala paste.
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Method:-
In a cooking vessel add the chopped Potato cubes and 1cup Water.Boil and cook the Potatoes in low flame till soft.
Add the cooked Tur dal and mix well with the cooked Potato cubes.
Add 2 whole Teppal pods without seeds and mix with the cooked Potato and Tur dal.
Add required amount of water, Salt and boil and cook for 2 minutes.
Add the ground Coconut Masala paste and more water to form a gravy consistency and boil the gravy till the raw smell of the Coconut Masala paste goes.
Add the soaked and crushed 4 Teppal along with Water [or add only the soaked and crushed Teppal Water] to the curry and boil for 5 minutes.
Close the vessel with a lid and switch off the flame.
No seasoning is needed as the Sizchuan Pepper/ Teppal/ Tirfhal provides unique aroma and excellent flavour to the Ambat.
Add the ground Coconut Masala paste and more water to form a gravy consistency and boil the gravy till the raw smell of the Coconut Masala paste goes.
Add the soaked and crushed 4 Teppal along with Water [or add only the soaked and crushed Teppal Water] to the curry and boil for 5 minutes.
Close the vessel with a lid and switch off the flame.
No seasoning is needed as the Sizchuan Pepper/ Teppal/ Tirfhal provides unique aroma and excellent flavour to the Ambat.
A tasty Teppal Potato Ambat is ready. Serve hot Teppal Potato Ambat with Rice, Roti.
Try and enjoy the dish.
Notes :-
The Teppal pod is not consumed while eating the Ambat.It is discarded just like Curry leaves.
Don't add Teppal pods directly while grinding the masala paste as it will make the gravy bitter.
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