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Sungta Hinga Udda

Yields1 ServingPrep Time5 minsCook Time20 minsTotal Time25 mins

 2 tbsp Coconut Oil
 ½ tsp Asafoetida
 250 g Small Deveined Prawns
 6 Dried Red Chilies
 200 g Grated Coconut
 2 tbsp Tamarind Juice
 1.50 cups Water
 Salt (As per Requirement)
Blended Coconut Masala
1

Roast 6-7 Dried Red Chillies along with 1 tbsp of Oil for 2-3mins

2

Blend in Coconut, Roasted Dried Red Chillies, Tamarind juice, and 1/2 glass of water into a semi-liquid paste.

Making of the Prawn Asafoetida Curry
3

In a saute pan, Add in 1 glass of water and pour in the Blended Masala, and Cook for at least 5 mins.

4

Add in some salt to taste, 1/2 tsp of Asafoetida, and 2 Tbsp of Coconut Oil and Mix them well.

5

Add about 250gms of Small Prawns and Cook the curry till the Prawns are cooked well.

6

Sungta Hinga Udda is now ready to be served with some hot steamed rice!

Nutrition Facts

0 servings

Serving size

2

Amount per serving
Calories409
% Daily Value *
Total Fat 23.3g30%

Saturated Fat 18.5g93%
Cholesterol 0mg
Sodium 1170mg51%
Total Carbohydrate 27.3g10%

Dietary Fiber 11.9g43%
Total Sugars 12g
Protein 26.2g
Calcium 1mg1%
Iron 1mg6%
Potassium 49mg2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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