Thursday, February 1, 2018

Ukde Seeth, Teppala Khadi ( Sichuan pepper cooked in coconut based gravy ) n Spicy Coconut Sanana

Ukde Seeth,  Teppala Khadi ( Sichuan pepper cooked in coconut based gravy )  n  Spicy Coconut Sanana 

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 ) remove the seeds .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 . 

Spicy Coconut Sanana
  • Raw Rice... 1 cup
  • Grated coconut..2 cups
  • Roasted dry red chillies... 10 or according to the spice 
  • Tamarind.. Tamarind seed size 
  • Hing/Asafoetida ...generous amount (  i use solid hing ) 
  • Salt to taste 

Wash n soak rice for about 20 mts .

Grind grated coconut, hing, roasted dry red chillies , tamarind to a very fine paste. Add a very little  water while grinding ... Then add the soaked rice n grind coarsely like rawa consistency ..dont add any water while grinding the rice the batter has to be thick . Remove it , add salt n  mix well .

Grease a deep bottomed plate , smear oil n pour the batter in it , n steam for 20 mts . 

Serve hot with coconut oil

Note :  can steam in idly moulds too . 

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