{"id":1926,"date":"2021-01-28T14:30:01","date_gmt":"2021-01-28T14:30:01","guid":{"rendered":"http:\/\/satyamskitchen.com\/trial\/?post_type=cp_recipe&#038;p=1926"},"modified":"2021-09-26T16:29:41","modified_gmt":"2021-09-26T16:29:41","slug":"sungta-hinga-udda-2","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/sungta-hinga-udda-2\/","title":{"rendered":"Sungta Hinga Udda"},"content":{"rendered":"<h2>Sungta Hinga Udda or Prawns Asafoetida Curry is one of the most popular Konkani recipes found in Mangalore and other parts of the Konkan region in India.<\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">cup<\/span> <span class=\"cooked-ing-name\">grated coconut<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"6\">6<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">to 8 roasted red chilies<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">tbsp<\/span> <span class=\"cooked-ing-name\"> tamarind extract<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1.75\">1.75<\/span> <span class=\"cooked-ing-measurement\">cups<\/span> <span class=\"cooked-ing-name\">water<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"500\">500<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">small prawns, cleaned and deveined<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"3\">3<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">coconut oil<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"3\">3<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">hing (asafoetida) water<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">salt as per taste<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Grind 1 cup grated coconut, 6-8 roasted red chilies, 1 tbsp tamarind extract with 3\/4th cup of water.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>Transfer the ground masala to a pan and cook over a medium flame.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>Add 1\/2 cup water and salt as per taste.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n<p>Cook till it comes to a boil.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 5\">\n<div class=\"cooked-dir-content\">\n<p>Add 500 grams of small prawns and mix well.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 6\">\n<div class=\"cooked-dir-content\">\n<p>Add 1\/2 cup hot water and cook for 3 mins over a medium flame.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 7\">\n<div class=\"cooked-dir-content\">\n<p>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.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 8\">\n<div class=\"cooked-dir-content\">\n<p>Sungta Hinga Udda is ready. Keep it closed for 10 minutes before serving with rice.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":1927,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[147],"class_list":{"0":"post-1926","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-curries"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sungta Hinga Udda | Sungta Randai | Sungta Umman | Prawns Hinga Udak<\/title>\n<meta name=\"description\" content=\"Sungta Hinga Udda or Prawns Asafoetida Curry is one of the most popular Konkani recipes found in Mangalore and other parts of the Konkan region in India.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/satyamskitchen.com\/recipes\/sungta-hinga-udda-2\/\" 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