Sungtachi Uddamethi ((Prawns curry with urad dal, fenugreek seeds,rice)

 

Simple yet most loved, Goan soul food in one frame. Sungtachi Uddamethi(Prawns curry with urad dal, fenugreek seeds, rice), plain rice, Tambdi Bhaji, Onion tomato salad with lightly squeezed lemon juice and salt, Chonak Rava fry(Pan-fried Sea bass marinated with salt, turmeric, chilly powder and rolled in semolina), and Losnichi Kadi (Goan special Garlic kokum kadi prepared with fresh coconut milk) 

 

Ingredients

 

1 cup freshly grated coconut

3-4 red chilies (we use 2 Goan Canacona red chilies and 2 Kashmiri red chilies)

5-6 peppercorns

½ tsp turmeric powder

½ inch tamarind 

½ medium-size red Onion slit

½ medium-size Red Onion finely chopped

1tsp rice

1/2 tsp urad dal

½ tsp fenugreek seeds

Salt to taste

7-8 Prawns (cleaned, deveined, and marinated with salt and turmeric) 

Water as required

1 tbsp coconut oil

 

Procedure

 

In a pan dry roast rice, urad dal, fenugreek seeds for 2-3 minutes and keep aside.

In the same pan dry roast peppercorns, red chilies, Onion slices, coconut, until crispy and lightly roasted.

In a mixer jar, add roasted rice and methi seeds and grind into a coarse powder. Set the powder aside.

In the same mixer jar, add the coconut roasted mix along with the required amount of water and grind into a thin paste.

Take a deep bottom vessel. Add coconut oil to it along with the finely chopped onion.

Once the onion softens a little add the prawns and toss well until the prawns are well cooked.

Add the ground paste. 

After a boil, sprinkle the urad dal, fenugreek, rice powder followed by a dash of salt.

Sungtachi Uddamethi is ready to serve.

  

Tips and Notes

 

Can use red chilies whichever available but Goan ones bring in that traditional flavor to the curry.

 

This curry also goes well with Chapati or Roti although it is traditionally eaten with rice.

 

This curry can be also made with small and medium-size mackerel fish replacing the prawns.

 

 

 

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