Teppala Khadi ( Sichuan pepper cooked in coconut based gravy )
- Teppala / Sichuan pepper... 12
- Grated coconut..1/2 cup
- Roasted dry red chilles...4
- Tamarind ... Tamarind seed size
- Salt to taste
- Oil..1 tsp
- Mustard seeds... 1/2 tsp
- Curry leaves..1 sprig
Wash the teppal (Sichuan pepper ) ..n keep aside
Grind grated coconut, roasted dry red chilles n tamarind to a fine paste , then add the teppal (Sichuan pepper ) n grind again for a minute or two .
In a vessel add the ground paste , enough water for right consistency , salt n boil well . Then give the seasoning .