Randayis(Konkani) are watery side dishes(almost of gravy consistency) with coconut masala. Depending on the vegetables used in this, the taste differs. I have posted most of these. I grew up eating these dishes. They go very well with rice congee(rice cooked in lot of water called as ‘pej‘ in Konkani or ‘ganji‘ in Kannada) or simple rice and daal. I usually make this dish with different vegetables every now and then to include the peas and other kind of dried beans and vegetables in my meal.
One of my reader had asked for these recipes. So here is another popular randayi with green beans and dried green peas(otane).
Ingredients:
1/2 cup green peas/batani/otane (soaked overnight)
3/4 cup green beans
3/4 cup grated coconut(fresh or frozen)
4-5 red chillies
3-4 Sichuan pepper/Teppal
2-3 pieces kokum
Salt
If Kokum is not available, use 1/4 tea spn tamarind. Teppal increases the taste. But if it is not available, ignore it.
Method:
Cook peas and beans for around 4 wistles. (or till the peas are cooked).
Grind red chillies and coconut into a very smooth paste. (the smoother the paste, the better for this dish).
Add the masala to cooked beans-peas mixture and heat. Add kokum (or tamarind water) and teppal crushed lightly in a half tea spn of water. Add salt. Cook for around 10min. The masala should become a bit thicker (but this dish is watery).
Serve as a side dish with rice.
Serves : 3
Preparation time : 25mins
hey gal
i am finding it difficult to keep up with u
all ur recipes are wonderful
will try ur recipes
Yummm..I just love teppaL. My favorite. But I dont cook now becasue my none of my in laws like it 🙁
Looks delicious Shilpa and also easy ingredients! Good one with rice.
Hi Shilpa,
I add a bit of tamarind and pinch of turmeric to the masala while grinding.
Thanks Jayakarthik.
Manjula, thats sad. Try it once again, they might like it.
Thanks Asha,
Deepa, Tamarind? usually since kokum is added, we don’t add tamarind. Do you add only tamarind or both? I think turmeric will help cook the peas fast. I will also try it. Thanks
Shilpa,
I also read ur write on teppaL from the link here. Good one. I remember seeing a teppaL tree in Manjeshwar, my moms kuLar. The tree has huge big thorns all around the main trunk.
Sometimes I wonder if we Konkanis did migrated from China or Thailand elsewhere not from Central Asia as we believe today…we have so much in common to Thai & Chinese cuisines…teppaL, bamboo shoots, jack fruits, coconut curries, coconut desserts etc
Cueious what Teppal means Is it available in shops Wot is Kannada name >
G R Rao, click on the link to know more about teppal.
Thanks for the otani randayi, today was bored of eating my recipes so was browsing and found this site, also my sister mentioned to me of the site before but I had not seen.
So I had a great lunch, U are really god gifted.Hope we all will get to see some more great recipes and try out.
It also reminds me of mom and her cooking.Since I have been married, I really had forgotten so many konkani dishes…..thanks again for brininging it to light.
Pooja
hi shilpa,
can i use fresh green peas for this recipe?
Sowmya, usually fresh peas are not used for this recipe. I don’t think they will gel well with the beans and the coconut sauce. But you can try.
hi shilpa,
you were right..the dish didnt turn out that good when i used fresh peas… and more over the green peas (fresh) that we get here are soo sweet that it will wreck any dish…what do can i do to reduce that sweetness other than adding chilli? do you have any other way?
Shilpa: Sowmya, you cannot do anything about sweet peas. Usually Indian stores have normal peas also along with sweet ones. Buy the normal one, usually sweet ones are not that suitable for Indian cooking.
Hi Shilpa, I have send this message through the help coloum but yet to get a reply. So i am sending you another note. Please help. I am very new to your blog. I saw some of the recipe. Even tried some of it. It turned out very well. I was wondering if you could give me the recipe for the curry which they serve in the gudwala. It is made of green peas. It taste so good that the smell in my hands, after eating with chappati will linger for at least 2 days. Please help. Please send it to my E-mail straight. Thanks in advance
Shilpa: Sakuntala, I have no idea of the recipe you are looking for. Haven’t heard of gudwala anytime.
Dear silpa,
Its me again. Gudwala (sikh Temple) serves a kind of curry made of green peas served with chappati. Please tell me tne receipe.
Am so happy to have an authentic amchi cooking website! Please do post some of our community’s fav recipes!
Hi Shilpa…
can we add seasoning (phanna) to this recipe??? if yes, then which one???
Shilpa: Usually we don’t add phanna to the dishes which have teppal in it as teppal has its unique flavor. But if you want to add, you can add normal mustard-curry leaves seasoning.
i liked this recipe n i an going to try it very soon…..i like all stew type recipes in fact……..have never tried konkani food n this blog looks very good for me.
please write English names of ingredients along with the vernacular ones………..it will be easier for me n some others as well.
Shilpa: Which ingredient are you talking about? All the ingredient names are in English for this recipe….
Thanks for this recipe. I grew up having all these konkani recipes. Now that im married i try all the konkani dishes but sometimes when I’m confused about any recipe instead of calling mom I know I should check your website first 🙂
I love our konkani dishes 😋