Chingudi means prawns in oriya. Being a coastal state, fish and prawns are among staple diet of oriya people. This cuisine Chingudi Chadchadi is prepared from Prawns and is delicious and tasty due to the use of spieces.
Ingredients:
250 gm tiny prawns with shell (chhota chingudi)
3 teaspoon mustard paste (sorisha, rasuna, lanka bata)
(prepare by grinding mustard, garlic and red chilly)
3 green chillies (kancha lanka)
½ teaspoon turmeric powder (haladi gunda)
2 tablespoon mustard oil (sorisha tela)
Salt to taste (luna).
250 gm tiny prawns with shell (chhota chingudi)
3 teaspoon mustard paste (sorisha, rasuna, lanka bata)
(prepare by grinding mustard, garlic and red chilly)
3 green chillies (kancha lanka)
½ teaspoon turmeric powder (haladi gunda)
2 tablespoon mustard oil (sorisha tela)
Salt to taste (luna).
Method:
- Clean the tiny prawns but do not remove the shells.
- Take the prawns in a kadhai or frying pan.
- Add the mustard paste to it.
- Also the turmeric powder, green chillies and salt.
- Then add the mustard oil along with 1/3 cup of water.
- Mix well. Put the frying pan on medium flame.
- Stir frequenty. Cook until it all becomes dry.
- Serve with hot rice.
Making Time: 20 minutes.
Serves: 3 persons.
Shelflife: 1 day.
Note: Use only mustard oil for this recipe for original and better taste.
Click here to know more about Oriya cuisines and Food Recipes- Introduction to Orissa Cuisines And Recipes.
Posts
Post a Comment