Teppal or Tirphal, a variety of sichuan pepper with a distinct flavour is a regular spice used in Konkani and Goan cuisine in a variety of dishes.Teppal chutney is one of my favourite chutney from Konkani cuisine. This chutney is actually prepared with fresh tender teppal but I prepare it using dried ones as fresh teppal is available only in rainy season. Add cubed cucumber to the chutney and Cucumber Hulel is ready to be served. Cucumber hulel is a must on Gokulashtami day as prasad along with sweets.Posting the recipes below.

RECIPE :

Ingredients

  • 1 cup freshly grated coconut
  • 3 green chillies ( adjust to spice required)
  • 1 tsp tamarind or as per tang required
  • 1/8 tsp asafoetida
  • Salt to taste
  • 5 teppal ( black seed removed) crushed with a pestle and added to 1 tbsp water and mixed well so that the flavour sinks into the water

METHOD :

  • Grind coconut, green chillies, tamarind, asafoetida and salt. Strain the teppal water and add this water to the ground mix and blend again to a smooth paste adding little water if required. Discard the crushed teppal. 
  • Serve this chutney with steaming hot dal rice.

NOTE :

  • Teppal has a very strong pungent flavour and is not eaten directly, hence crushed in water, strained and the water with teppal flavour is used.
  • DO NOT USE THE BLACK SEED.

Cucumber Chutney 

If you love the flavour of teppal/ sichuan pepper you will love this chutney.Cubed cucumber is mixed with Teppal chutney.

RECIPE :

Ingredients

  • 1 cucumber peeled and cut into small cubes
  • 1 cup freshly grated coconut
  • 3 green chillies ( adjust to spice required)
  • 1 tsp tamarind or as per tang required
  • 1/8 tsp asafoetida
  • Salt to taste
  • 6 to 7 teppal ( black seed removed) crushed with a pestle and added to 1 tbsp water and mixed well so that the flavour sinks into the water

METHOD :

  • Grind coconut, green chillies, tamarind, asafoetida and salt. Strain the teppal water and add this water to the ground mix and blend again to a smooth paste adding little water if required. Discard the crushed teppal. 
  • To this chutney add cubed cucumber. Cucumber hulel is ready to be served.Serve this hulel with steaming hot dal rice.