In North Kanara, people grow pumpkins in their gardens. So the leaves & stem of pumpkin is also used for this dish. This is one of the dishes, that was must in all temple meals(devla javan). I am a great fan of this dish from my childhood.
Ingredients:
1 cup pumpkin pieces
1 cup dried peas (soaked overnight) or black eyed beans or toor dal(cooked)
1/2 tea spn jaggery(optional)
3/4 cup fresh/frozen coconut
1/2 tea spn tamarind extract or 2 kokum pieces
4-5 red chillies
4-5 Teppal(Sichuan pepper or Jummana Kayi)
Salt
Please go to teppal to get more information about Teppal. If pumpkin leaves are used, toor dal is used instead of peas.
Method:
Grind coconut, jaggery(optional) and red chillies(If tamarind is used, grind it with this masala). Cook pumpkin and peas(or dal) separately. If they are cooked together, pumpkin cooks faster and becomes like a paste.
Mix all other ingredients with masala & cooked pumpkin, peas or dal (If kokum is used, add it to the masala at this stage). Cook for 10 minutes.
Note: Teppal should be crushed a little & used for more aroma. It should not be ground with the masala. If kokum is used, it should be added while cooking the masala.
Serves : 5
Preparation time : 30min
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8 Responses to Pumpkin-Peas Masala(Dudde randayi)
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There could be hardly any blogs in this world describing Teppals and how to use them in recipes. Thanks for posting such articles.
Shilpa …Thanks a lot for the recipe. On Sat at the Indian stores i saw good reddish / yellowish pumkin. It was good 2 Lb. I was so tempted to buy, and was wondering which recipe to prepare. I saw this wonderful recipe, but i do not have teppal. I dont know whether it will come out well without teppal. Let me try.
Thanks for the recipe. can we use vathana instead of black eye beans or toordal? my mom used to make with vathana white one. but i didnt find teppal anywhere here.
Vandana, yes you can use vathana (I have mentioned it as peas in the post, I didn’t know the exact english name).You will not find teppal in US, so prepare the dish without teppal, it will still taste great. Read the miscellenia part here and you will know why you cannot find it here.
If you are lucky, you will find Teppal in Indian Stores. It is know as “Triphala”. You may even find it in Chinese Stores..
As a kid, I used to hate the taste of teppal. But now, I don’t make any dhanya\batata beni without it !!!
I am very glad to read all ur recipes.
What is Teppal? Can u pls send its picture?
I am cofused whethere chappati has the same meaning of pulkas, roti and parathas. Can u pls explain?
Raji, Read my teppal post to know more about it.
I have given all details of chapathis/phulkas in my Chapathis and phulkas post. Parathas are usually thicker than these two.
hi shilpa,,
finaly i can leave a legacy of my karnatak recepies to my girls,, ( which i thought i had lost after moving to Canada),They are so easy to make and ingredients readily available. a big THANK YOU.