TEPPALA KADI IN NKGSB STYLE (TRIPHAL KADHI)

Teppala Kadi, a dish made by the NKGSB community of Karwar. As I have mentioned in my few earlier posts, the NKGSB community uses a lot of coconut, Bedgi dry red chillies, jaggery, Vataambe (Solaa), and this unique spice….. TEPPAL.

Teppal is a lesser known cousin of the Chinese Sichuan Pepper and is called Tirphal in Marathi language. Teppal is a Konkani word for the same. Teppal spice should not be confused with the ayurvedic Medicinal Triphala powder as both are two entirely different spices.

This pungent spice, should be always used sparingly by just crushing it a bit in little water and using it’s juice rather than using the whole Teppala and also shouldn’t be ground with the coconut due to it’s strong pungent flavour.

This spice is sold in it’s fresh form as well as dried one. The fresh ones can be sun-dried till they turn black. This specific Kadhi makes use of the fresh green teppala. Else, generally it’s used in all other gravies in it’s dry form

Teppala Kadi, a very simple, healthy, no fuss recipe from my grandmother’s kitchen in Karwar. It’s totally cooling and tastes absolutely delicious with steamed rice.

For some more information on Teppal spice, click on the following link…

https://mangalorespice.com/products/szechuan-pepper-teppal

INGREDIENTS :

• 2-3 Teppala
• 1/4 cup Fresh grated coconut
• 1/2 cup Fresh homemade curd (slightly sour)
• 1/2 cup water
• 2-3 Green chillies….. to be adjusted
• Salt to taste

METHOD :

1. The first step for making the teppala kadi is, to grind together the grated coconut and green chillies to a smooth paste using sufficient water.
2. Beat the curd well to remove any lumps and add water to make thin buttermilk.
3. Place the teppala in a mortar and add a teaspoon of two of water to it. Now crush them slightly with a pestle. Do not crush completely.
4. In a mixing bowl, mix together the ground coconut green chilli paste, the buttermilk, crushed teppala with it’s juice and salt to taste. Keep the consistency thin. Add some more water if required.
5. Check the seasoning and pour into a serving bowl.
6. Serve with some steamed rice.

Fresh Teppala :

Dried teppala :

Crushed fresh teppala :

NOTE :

The dish looks quite simple just as it’s recipe. But is very flavoursome. Teppal, being quite pungent in taste can be overpowering in a dish unless used carefully. It’s actually an acquired taste. This kadhi is very cooling for our system. Doesn’t need cooking and is an absolute winner. Relished always with steamed rice, can be teamed with some homemade pickle. But I would suggest having it just with some plain steamed rice.