I must have mentioned in all the posts related to Konkani cuisine, that we really cannot complete a meal without some(actually a lot) coconut in it. Its a staple in Mangalorean cuisine and isn't really considered unhealthy.
Either the side dish, or what we have with rice, or both in most cases, has to have coconut in it.
Bendhi, Humman (who-mann), Koddel, Sukke are made with a thick coconut masala, and had as a side dish. Each one had red chillies, tamarind and coconut in it, with a few variations and different seasoning
Teppal / Sichuan pepper is a spice (pod of a fruit) very specific to Konkani cuisine, and from what I read, also used in Tibetian, Bhutanese and Chinese cuisine ! It adds a wonderful aroma to the dish, but too pungent and strong in taste to be eaten. Teppal is used in koddel and a lot of fish curries, to help fight any gastric problem that the fish creates.
The red chillies used in this are the 'byadgi' variety, which give it a lovely red colour, but not that spicy. Must take some of these chillies back to Ahmedabad - there the chillies are super spicy, but there is no colour !
This koddel is a South Canara special and generally made with red pumpkin - there is also a puli koddel, made with ash gourd.
What you need -
1 cup peeled and cubed red pumpkin
1 cup grated coconut
6 red chillies
small ball of tamarind
3-4 teppal (sichuan peppers)
1 tsp salt
1 1/2 tsp oil
What you do with it -
Fry red chillies in a tsp of oil
Grind together the coconut, red chillies and tamarind into a smooth paste
Steam cook the pumpkin pieces, adding a little salt when its almost done
Add pumpkin pieces to the coconut masala and bring to a slow boil
In 1/2 tsp oil, fry the teppal (sichuan pepper) and add to the pumpkin
* Warning: Do not eat the teppal / sichuan peppers - they are really strong in taste