Grind 1 cup grated coconut, 6-8 roasted red chilies, 1 tbsp tamarind extract with 3/4th cup of water.
Transfer the ground masala to a pan and cook over a medium flame.
Add 1/2 cup water and salt as per taste.
Cook till it comes to a boil.
Add 500 grams of small prawns and mix well.
Add 1/2 cup hot water and cook for 3 mins over a medium flame.
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.
Sungta Hinga Udda is ready. Keep it closed for 10 minutes before serving with rice.
Ingredients
Directions
Grind 1 cup grated coconut, 6-8 roasted red chilies, 1 tbsp tamarind extract with 3/4th cup of water.
Transfer the ground masala to a pan and cook over a medium flame.
Add 1/2 cup water and salt as per taste.
Cook till it comes to a boil.
Add 500 grams of small prawns and mix well.
Add 1/2 cup hot water and cook for 3 mins over a medium flame.
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.
Sungta Hinga Udda is ready. Keep it closed for 10 minutes before serving with rice.