Tuesday, July 30, 2019

Ukde Seeth, Dalithoy n Teppala /Szechuan pepper Chutney .

Ukde Seeth, Dalithoy n Teppala /Szechuan pepper Chutney .

  • Toor dal - 1 cup
  • Green chilly - 4  or according to the taste 

  • Oil/Ghee -1 tsp
  • Mustard seeds - 1 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick ) 

In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well 

Teppala /Szechuan pepper Chutney .

  • Grated coconut ...1 cup 
  • Roasted dry red chilly ...4 to 6 
  • Tamarind ... Tamarind seed size
  •  Teppala /Szechuan pepper .. 8 to 10 
  • Salt to taste 

Method .

wash n slighty crush the Teppala /Szechuan pepper n soak in little water for about 1/2 an hour  . 

  Grind grated coconut, dry red chilly n tamarind to a fine paste n just before removing add the slightly crushed Teppala /Szechuan pepper n just grind for a second along with the soaked water ... remove add salt ... 

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