Sungtam Uddamethi
Fresh prawns cooked in the Saraswat uddamethi style — urad dal and fenugreek seeds dry-roasted and ground with dried red chilli, tamarind, and grated coconut into a thick, earthy paste, the prawns added and cooked just until pink so they retain their sweetness against the slightly bitter, nutty lentil gravy. The prawn version of bangda udid methi is made when prawns are in season along the Konkan coast; the natural sweetness of fresh coastal prawns provides a striking contrast to the roasted-lentil depth of the gravy. A festival and celebration preparation in Saraswat households of Goa, coastal Karnataka, and coastal Maharashtra.
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Recipe
Ingredients
|
1 cup | Hog Plum , dried |
|
1 cup | Coconut , grated |
|
1 tablespoon | Coriander Seed |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Fenugreek Seed |
|
2 tablespoons | Jaggery |
|
1 teaspoon | Turmeric powder |
|
2 tablespoons | Coconut oil |
|
1 teaspoon | Salt |
|
— | Water , as needed |
Instructions
- 1 Soak the dried sungtam in warm water for about 15 minutes to soften them.
- 2 In a pan, dry roast the coriander seeds, mustard seeds, and fenugreek seeds until fragrant.
- 3 Grind the roasted spices along with grated coconut and turmeric powder into a smooth paste using a little water.
- 4 In a pot, heat coconut oil and add the ground paste. Sauté for a few minutes until the raw smell disappears.
- 5 Add the soaked sungtam along with the water they were soaked in.
- 6 Stir in the jaggery and salt, and let the mixture simmer for 10-15 minutes until the sungtam are tender and the flavors meld together.
- 7 Adjust the consistency with water if needed and simmer for a few more minutes.
- 8 Serve hot with steamed rice.
Tips
For a richer taste, you can add a few curry leaves while sautéing the ground paste.