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 

Seasoning  

• Oil..1 tsp
• Mustard seeds... 1/2 tsp
• Curry leaves..1 sprig 

Method
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 

Method 
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 ..as 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 .