Kodial Pejje Javan | Thepala Gashi | Kodial Thera Pejje Javan

Pejje Javan

For Thepala gashi main ingredient is Sichuan pepper, 

which gives strong flavor.

NOTE:

For pejje rice used is jeera rice(for authentic taste).

You can also use normal white rice.

If your Sichuan pepper is fresh/strong reduce quantity to half

Thepala Gashi Serves - 4 people

Pejje Javan Serves - 2 people

Ingredients

For thepala gashi (cook for 4-5 whistles)

1.  Rajma/Jenavare/Broad bean - 1/2 cup (use any one)
2. Water - 2 cups
3. Sichuan pepper - 1 tbsp
4. Tamarind - 1 small lemon sized
5. Dry short red chilly - 2
6. Dry long red chily - 2
7. Grated coconut - half coconut
8. Rock Salt - 1 tbsp
9. Oil - 1 tbsp

For pejje javan (Cook for 3 whistles)

1. Jeera rice -  1/2 glass
2. Water - 3 glass

Method

Thepala gashi

Soak rajma/jenavare/broad bean for overnight.
Pressure cook for 4-5 whistles. (do not add salt)
Soak 1 tbsp sichuan pepper in water.
Grind grated coconut, tamarind, dry chillies.
Roughly grind masala.
Add 1 tbsp dosa rice,2 min remove masala
Leave 1-2 tsp masala in grinder.
Add sichuan pepper, little water, grind for 4-5 min.
Remove the outer shell of Sichuan pepper.
Remove the masala from grinder.
In a vessel, add cooked seeds/bean and add 2 tsp salt.
Cook for a minute.
Add the masala, mix well and cook for 2 min.
Add 1 tbsp coconut oil, close the lid and turn off flame.
Ready to serve.......!

Pejje Javan

1. Take half cup/glass jeera rice.Wash rice and add into the pressure cooker.
2. Add 3 glass of water.
3. Cook in high flame for 1 whistles after that lower flame.
4. After 2 whistles turn off the flame.
5. Ready to serve.
6. Serve rice with 2 tsp of ghee and enjoy....!

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