“Teppala Gooli (Sichuan Pepper Chutney)” … tikshe- midshe- amshe’ (spicy- salty- sour) aromatic coarsely ground chutney rolled into ball consistency that tastes best served with pejje jevana (rice porridge for meals) … also tastes great when mixed with steaming hot rice too … Yummilicious ….
** Gooli Chutney ie coconut chutney coarsely ground that can rolled into a ball consistency is always a favorite with GSB Konkani Saraswats, the most sought after being the one with addition of garlic which is the one I grew up relishing from childhood. Amma always prepared it to be served with pejja during summer holidays or whenever Anu (Dad) requested to as he loved it very much. However, amma prepared only two types to the best of my remembrance one loshne gooli and the other gosale shire gooli (garlic chutney ball and ridge gourd skin chutney ball). I have taken it further with addition of many types of chutney gooli in various mix and match combinations and I am sure I will include many more in coming years as it is our favorite when it comes to serving with pejja/ porridge.
** This time I prepared it with addition of Teppala (sichuan pepper) which has a very strong flavor and aroma of its own. Hubby had bought some fresh sun dried Teppala recently and I was eager to try out some fish curries and this chutney ball, which had been in my to do list for quite some time. Well finally done and very much satisfied with the results. I served it with Kani Tambado Ukdo Tandul ani Kirlailele Mooga Pejja (Kerala Broken Red Matta Rice and Sprouted Green Gram Porridge) and it was fantastic in combination. I am sharing a common link to all chutney gooli includes in the blog at the bottom of this recipe, which you may browse through in leisure and try them out. They are all very tasty and sure to be loved by all in your family, do stay in tuned for more recipes and plz. share a feedback.
** Here is my recipe for “Teppala Gooli (Sichuan Pepper Chutney)” … my style …
** Ingredients :
Coconut/ Soyi/ Nariyal : 2 cups freshly grated.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Teppala/ Sichuan Pepper : 10-12 (check notes on Teppala addition explained below)
Chinchama/ Imly/ Tamarind : a small lemon sized ball
Salt/ Namak/ Meeta : to taste
Coconut Oil/ Nariyal Tel/ Narlel Tela : ½ tsp
** A little bit about Addition of Sichuan Pepper/ Teppala to curries :
The addition of Teppala/ 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 Teppala 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. In addition, it depends again upon individual liking, as some prefer lightly flavored dish while some prefer it with stronger smell. So use your judgment while adding in Teppala to be precise. With experience, you will learn to adjust the same. Also, remember to snip off the stem and discard the center black seed from Teppala before grinding or using the same.
**Again Sichuan Pepper/ Teppala can be used via 2 methods ... You may choose any method that suits you or is convenient :
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. However, here you really need to grind it find or else it is very unpleasant to eat if small pieces are left over without being ground.
2) The other method is to grind the Teppala/ sichuan pepper separately in water and then sieve it. Use the sieved water while grinding the masala, which is the most followed method. In fact I follow this method unless I forget to prepare it priory.
** I have mentioned both methods of addition that can be used in addition of Teppala, you may choose that which is suitable to you. Once again, I repeat the stem and the inner black seed within Teppala should be discarded while using in any recipe. If new to teppal/ sichuan pepper, you can check out for reference on main picture where the chutney balls are placed on the same.
** Heat oil in a thick bottomed kadai, add in the red chillies and roast them on low heat for a few minutes, add in the Teppala after removing the stem and the inner seed and roast for a few seconds. Remove and add coconut, tamarind, salt to taste and mix well.
** Put the above ingredients into a mixer grinder and grind to a semi coarse chutney mixture mixing in between frequently WITHOUT ADDITION OF WATER. When the mixture is evenly ground, it comes to the consistency of making balls, if not grind for another minute.
** Note : This chutney should be ground without addition of water by just mixing well all the way through grinding and is best ground on grinding stone which was how it was prepared in olden days. However, I successfully grind it in mixer grinder all you need to do is not run the mixer in high speed, stop at intervals often and mix well, the mixer vessel too should not get heated or else the chutney texture will thin out and the ball consistency will not be obtained.
** Remove the mixture into a plate and mix well with hands and form into a large sized ball or smaller ones that can be served easily, the choice is yours, you can also serve with with spoon, no issues, it’s the texture and taste that matters.
** A word of Caution : This chutney does not remain good if left at room temperature, so you need to refrigerate it immediately by putting it into a air tight container. Again, the shelf life in fridge too is not more than 36-48 hours and if needed for more time its better to freeze which too, I would not recommend as the taste is lost when frozen. Best in taste if prepared and served immediately within a time gap of an hour or so.
** “Teppala Gooli (Sichuan Pepper Chutney)” is done and ready to be served. Tastes best served with pejja/ kanji/ ganji oota/ rice porridge for meals. Also tastes great when served steaming hot rice to be mixed and relished as it is. This is a very famous chutney gooli that is coarsely ground that reaches ball consistency and is called in some southern parts of India as chammanti, while we Konkani Saraswats refer to it is as "Gooli" meaning ball. Do try it out and enjoy with family and friends.
** There are many more “Chutney Gooli” recipe in the blog, to which I am sharing a common link below … do check them out and try in leisure ….
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