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Sungta hinga uda/humman with ambuli

I have already shared the recipe of sungta hinga uda / humman long back in the space. This is the same recipe only difference is adding raw mango pieces and prawn heads. Sungta or sungat means prawns, hinga uda is asafoetida and ambuli is raw mango pieces. This is an authentic G.S.B recipe . Adding raw mango pieces and cooking in mud pot makes the dish traditional and very tasty. If it is tiger prawns we add the heads too. We call it as ‘Sungta Bod’. Back then I was not fond of it but later I realized it enhances the taste of the dish. Aayi and Amma made it a point to add it back then since they always told that it makes the dish tastier. Though Aayi was a seafood eater during her younger days and later turned vegetarian was a great cook and had a great knowledge of G.S.B cuisine. To make it easy for the readers I thought of sharing the recipe in the space.  

Raw mango pieces – 1 cup
Coconut oil-3tsp (for the garnish)
Green chillies – 3 -4 ( whole or slit)(optional)
Ingredients for the masala:
Coconut-1 cup
Short red chillies(fried in 1-2 tsp oil)-5
Long red chillies(fried in 1-2 tsp oil)-7
Tamarind-marble sized
Hing paste –1/4 marble sized
Salt –to taste
  1. Wash,clean and devein the prawns.
  2. Take a scissor, cut the mouth, eyes and spines of the heads if using.
  3. Clean the head well .
  4. Take a mud pot if you have, add prawns,prawn heads, salt to taste, raw mango pieces  and boil in 1 cup approx  water for 10 minutes.
  5. Grind the masala in a grinder or a mixer with the  ingredients mentioned for the  masala to a very fine paste.
  6. Add the masala to the prawns, add water, adjust the consistency and take a boil.
  7. You may also add few whole or slit green chillies at this stage.
  8. Simmer for few minutes and cook until done.
  9. Garnish with coconut oil.
  10. Serve it hot with boiled rice.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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