Teppal is mostly used in North karnataka and Goa by GSB people, especially for fish curries. But those who are purely vegetarian too use this in many types of vegetarian curries. It’s mostly available in winter season. People buy it and preserve it for the whole year after sun drying.These are very good for digestion.
Here is a chutney you can try out when you get fresh teppal !the rest can be dried well and dried teppal seeds removed after removing the skin !
- Fresh teppal (sichuan peppers) – 5,
- Grated coconut – 1/2 cup
- Green chillies – 5 -6
- Tamarind – a small piece
- Salt to taste.
- This chutney is prepared only when the teppal is fresh, and green.
- Grind together the grated coconut, salt, green chillies and tamarind using just enough water. Grind it coarsely. Then add the teppal, grind again only for a second . After transferring from the mixer into a bowl – take out the seeds from the chutney before serving .
You can use red chillies instead of green ones like my friend Rajani Shenoy has done !