Horse gram with Chinese Potato seasoned with Sichuan pepper and coconut oil.

Kulith + Kooka .... teppala ani narla tela ghalnu randai / Horse gram with Chinese Potato seasoned with Sichuan pepper and coconut oil.

Pick and clean 1 cup of kulith / horse gram from all dirt and small stones etc. carefully. Soak in plenty of water overnight or for 6-8 hours. Wash with plenty of water and pressure cook in 3 cups of water to 4-5 whistles. Let the pressure drop, remove the lid, strain the kulith and keep aside. The strained liquid can be used to prepare saar seasoning with plenty of garlic which tastes wonderful

Peel and cut into 2 inch size 1 cup of Kooka / chinese potato. Wash it well till all its muddiness goes off and the water runs clear. In a vessel add some water and bring to a boil add the kooka / chinese potato and bring to a boil, let cook for about 5 minutes or till done.

For the masala: Grind to a very fine paste ½ cup of finely grated coconut with 4-5 red kashmiri chillies and a marble sized tamarind. When the masala is done add Sichuan pepper / teppal to it (You should remove the centre seed of the teppal and soak in water for about 30 minutes) and grind till done.

Mix the ground masala to the cooked kooka / Chinese potato and cooked kulith horse gram in a vessel very well. Add water if necessary to make the gravy into a semi thick consistency. Bring the curry to a boil, lower heat and simmer for 5-10 minutes. 

For Seasoning: Heat 2 tblsp oil in a small kadai preferably coconut oil, when hot pour over the curry and serve hot with rice.

Note: ** You can add Hogplum (Ambado) / Bimbul /Karmbal (star fruit) to this curry. In which case to do not add tamrarind while grinding. Add it when you add in the gravy and bring to a boil.

** You can also season this curry with garlic which tastes very good.