1 cup grated coconut
6 to 8 roasted red chilies
1 tbsp tamarind extract
1.75 cups water
500 g small prawns, cleaned and deveined
3 tsp coconut oil
3 tsp hing (asafoetida) water
salt as per taste
1
Grind 1 cup grated coconut, 6-8 roasted red chilies, 1 tbsp tamarind extract with 3/4th cup of water.
2
Transfer the ground masala to a pan and cook over a medium flame.
3
Add 1/2 cup water and salt as per taste.
4
Cook till it comes to a boil.
5
Add 500 grams of small prawns and mix well.
6
Add 1/2 cup hot water and cook for 3 mins over a medium flame.
7
Switch off the flame and add hing water (1/4 tsp of hing mixed with 3 tsp of hot water), 3 tsp coconut oil, and give one final mix.
8
Sungta Hinga Udda is ready. Keep it closed for 10 minutes before serving with rice.
Ingredients
1 cup grated coconut
6 to 8 roasted red chilies
1 tbsp tamarind extract
1.75 cups water
500 g small prawns, cleaned and deveined
3 tsp coconut oil
3 tsp hing (asafoetida) water
salt as per taste