“Kirlailele Matki Teppal- Narlel Tela ghalnu Randai (Sprouted Moth Beans Sichuan Pepper Curry with Coconut Oil)” … I usually prepared ambat out of sprouted matki but as it is no-onion-garlic days of Navratri festive season prepared the same with addition of teppal and narlel tel … tastes great served with rice … Yummilicious …
** Teppal ie Sichuan Pepper is a strong flavored condiment added to curries mostly in southern parts of India. It turns curries very aromatic and is quite a common in our GSB Konkani Saraswat Community. Prepared mostly in temples especially in Goa during festival periods as addition of either garlic or onions is prohibited both in temples and at festive times in our community. Teppal/ Sichuan Pepper are found in plenty in Goa and are very aromatic, these are sun dried and preserved and used as and when necessary to the curries. The dish with the addition of this ingredient turns very aromatic along with coconut oil that is added to it. I have added in plenty of recipes both Veg and Non-Veg in the blog before, so I will not write down much in details again and you can browse through the same.
This time however I prepared it with sprouted moth beans ie matki as it is Navratri festive days and mostly pulses ie dhanya dishes are prepared and offered to Goddess before serving to family. As mentioned, in Goa, in my family deity Goddess Mahalsa Narayani temple, Mardol most of the dishes are prepared with addition of teppal and I felt that at least one day out of the nine auspicious days I must prepare the dish with the addition of teppal as an offering to God. So here it is a delicious aromatic curry with sprouts that tastes great served with rice. And for those who are not aware of what teppal/ Sichuan pepper is can go through my old posts where plenty of information is available. I will be sharing a common link at the bottom of this recipe. Do try it out and enjoy with your family and friends.
** Here is the simple method of preparing “Kirlailele Matki Teppal- Narlel Tela ghalnu Randai (Sprouted Moth Beans Sichuan Pepper Curry with Coconut Oil)” … My Style .....
** Addition of Sichuan Pepper / teppal to curries :
The addition of teppal/ sichuan pepper depends upon how much aromatic it is. If too strong in flavor use less and vice versa. The older the shelf life of the teppal the less aromatic it becomes and you may have to add in more while newly dried once are more aromatic and you may need to add in less. Also it depends again upon individual liking as some prefer lightly perfumed dish while some prefer it with stronger smell. So use your judgment while adding in the teppal to be precise. With experience, you will learn to adjust the same. Also remember to snip off the stem and the center black seed from the teppal before grinding or using the same.
**Again Sichuan Pepper / Teppal can be used via 2 methods ... You may choose any method that suits you.
1) Is to add them to the ground masala towards the end and grind to a smooth paste along with the masalas and grind and use it to the curry. It is also used while frying ingredients and added to masala while grinding.
2) The other method is to grind the teppal/ Sichuan pepper separately in water and then sieve it. Use the sieved water while grinding the masala.
** I have mentioned both methods of addition of teppal, you may choose that which is suitable to you. I most of the time grind them in masala. But once again I repeat the inner black seed within teppal should be discarded while grinding along with masala. Also your mixer grinder blade should be sharp to make fine masala or else please follow the 2nd method.
** I have used about 2 heaped cups of sprouted matki/ moth beans for this curry. You may do so according to the number of family members. This quantity if enough for about 4-5 members. Again the method of sprouting is mostly known to all, but again if you are a novice to sprouts, then you should include them often in your meals as they are rich in proteins. I will be sharing a link at the bottom for the method of sprouting, do follow it if you need to know.
** Masala to be Ground: Grind to a smooth paste 1 heaped cup of freshly grated coconut along with 7-8 red kashmiri chillies and a small marble sized tamarind with little bit of water. When half done add in about 8-10 teppal/ Sichuan pepper after removing the inner seed and further grind till finely done. The masala should be ground very fine.
** Note : If you prefer addition of teppal water, then do not add while grinding, but grind it separately with water and sieve the same and use the water for grinding of the masala.
** Note : The addition of teppal depends upon how much aromatic it is. If too strong use less, say about 5-6 and if they are old and less aromatic about 10. The older the shelf life of the teppal the less aromatic it becomes and you may have to add in more while newly dried once are more aromatic and you may need to add in less. Also it depends again upon individual liking as some prefer lightly perfumed dish while some prefer it with strong smell. So use your judgment while adding in the teppal to be precise. With experience you will learn to adjust the same.
** In a thick bottomed kadai, wash and add in the sprouted matki/ moth beans along with some water just enough to cook it. Cook on medium heat till it is 80% done, then add in the ground masala, salt to taste and mix well. Add in water to bring the curry to a good required consistency. Now on medium heat let the curry come to a good boil, keep stirring in between.
** Once the curry comes to a full boil, lower the heat and simmer the curry for 5 more minutes and then add in a large tablespoon of coconut oil as it is into the curry and mix well. Remove from fire and keep it covered aside for the flavours to seep in properly. Say for about 10-15 minutes, mix well and check the curry consistency. If you find the curry is too thick while serving with rice then add in some boiling water and mix well and it is done.
** “Kirlailele Matki Teppal- Narlel Tela ghalnu Randai (Sprouted Moth Beans Sichuan Pepper Curry with Coconut Oil)” is done and ready to be served. You can serve the same with any dish of your choice, though personally I prefer rice. Do try out this delicious dish if you have access to Teppal which is available almost everywhere in metro cities. The consistency of the gravy should neither be too thick nor too thin as it is to be served with rice. Off course you can enjoy the same with roti/ bhakri etc. in which case keep it slightly thicker. Enjoy this dish with your family and friends and do give me a feed back or leave in a comment.
** Sharing a common link below to all the dishes posted prepared with “Teppal” below …
** For the “Method of Sprouting” please follow the link given below ….
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