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Earlier before marriage, I used to hate veg dishes made using tepall (aka sichuan pepper). But ,when I ate dhoddaka, I started loving it. Dhoddak is basically a dry curry tradionally made in earthern pots and baked on woord fire. You can make dhoddak using isvon (queen fish), tarle (Sardinella aurita ). I have prepared using tarle since I could not find bangde. But the recipe is the same for all
Ingredients:
Fish-5
Shredded coconut-1/2 cup
Red chili-10-12
Tamarind piece or exract-1tsp 5cm piece
Kokum fruit dry skin-4 (Optional) (आम - सोल )
Sichuan pepper(teppala/तेप्ला )-7
Turmeric powder-1tsp
Turmeric leaves-3 (Optional)
Water -1 चूप
Method:
Be ready with cleaned and cut fish pieces.
Be ready with cleaned and cut fish pieces.
Grind shredded coconut,red chili,turmeric powder, tamarind using l/4 cup of water.
When you are done with grinding , add sichuan pepper and kokum dry skin and grind once again.
Then add fish and turmeric leaves and remaining water.
Place it over gas stove ( medium flame )for about 25-30 min.till all water dries up. The adventurous ones can place the curry in an earthen pot for 1 hour on wooden flames.
Dhoddak is ready to serve.
