Teppla Ambat is to North Canara just like Koddel(Coconut based pulse curry with garlic) is to South Canara . In North Canara garlic is very rarely used in cooking and hence most of the recipes are with Teppal .
Teppal is a spice which resembles black pepper but has a unique taste and flavour.Its also referred to as Tirphal in Hindi and Marathi and Jummankai in Kannada . This is not a common spice and is used by us Konkanis in Karnataka and Goa.Some believe that this is the same spice which is used in Chinese cuisine too and called Sichuan pepper but again its said that they differ in taste. Teppal are dark green in colour when freshly plucked ,they are then dried and stored to use in cooking.I have never used fresh ones for cooking but have tasted them when I visit my relatives in North Canara.I always have the dried ones in stock and use them in curries.Today am sharing one such Ambat recipe using teppal.
Teppal is a spice which resembles black pepper but has a unique taste and flavour.Its also referred to as Tirphal in Hindi and Marathi and Jummankai in Kannada . This is not a common spice and is used by us Konkanis in Karnataka and Goa.Some believe that this is the same spice which is used in Chinese cuisine too and called Sichuan pepper but again its said that they differ in taste. Teppal are dark green in colour when freshly plucked ,they are then dried and stored to use in cooking.I have never used fresh ones for cooking but have tasted them when I visit my relatives in North Canara.I always have the dried ones in stock and use them in curries.Today am sharing one such Ambat recipe using teppal.
Ingredients:-
- 3-4 potatoes(peeled and cubed)
- 2 nos of drumstick(cut into pieces)
- 1 cup coconut
- 4-5 red chillies(not to roast)
- Marble sized tamarind/3-4 peels of kokum dried
- 10-12 dried teppal
- Salt to taste
Method:-
 |
| Dried Teppal |
Soak teppal in water for 20 -30 minutes.
Meanwhile pressure cook the potatoes and drumsticks with generous pinch of salt for 1-2 whistles.
Grind coconut,red chillies (do not roast),and tamarind (if using) to a very smooth paste.
Add soaked teppal along with water and just pulse or give one round gently.Take care to see that you don’t grind it for too long as that will crush the teppals which will result in strong bitter taste.
Combine the paste with the cooked veggies in a wide vessel and boil for 8-10 minutes adding salt.Add kokum peels at this stage if you are using it instead of tamarind.
Remove from flame and it is ready to serve.
Notes:-
- The teppals may be discarded once the curry is done or after grinding the paste.
- The paste should be very very fine.
- Some prefer adding coconut oil on top of curry just before serving.
- You can prepare this with only potatoes or potato-double beans(vaal/butter beans) combo .
- Do not use the black seed which is present inside the teppal,remove it before you soak.
- Some people do not prefer to grind but drop the soaked teppal along with water while boiling ,but as my mother follows the above method …I do the same.
- In North Canara red chillies are not roasted while using it along with teppal.It doesn’t effect the taste in any way .
Konkani Khann Anik Jevan 
Just fantastic.
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Nice
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thank you
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thank you
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From where can I get tepla and kairi sol in Mumbai? I’m unable to visit my native place Karwar every year..
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