Hinga Chutney is a popular Konkani recipe. In Konkani, hingu means asafetida. This chutney is a coconut-based chutney that has a good flavour induced by the addition of roasted asafoetida. This chutney is commonly served with idlis and dosas.

Ingredients
For idli:
1/2 cup urad dal / skinless black gram
1 cup idli rice
2 tbsp thick poha / Beaten rice
Salt to taste
For Hing/ asafoetida chutney:
1 cup grated fresh coconut
1 green chilli
2 dry red chillies
Chana dal size Hing/ asafoetida
2 tsp chana dal/Bengal gram
1/2 tsp oil
Little tamarind
Salt to taste
For the tempering:
2 tsp oil
1 tsp mustard
1 sprig of curry leaves
Procedure
Wash dal and rice separately until water runs clear. Soak them separately in lots of water for at least 6 hrs
Soak poha for about 2 hrs. After 4- 5 hrs drain water from the dal and rice.
Grind dal with poha in the grinder until smooth and frothy, occasionally scraping off the batter from the sides of the grinder
Add very little water whenever needed
Transfer the ground dal into a large utensil
Add rice in the same grinder with little water and grind a little coarsely
Pour this into the dal batter, add salt, mix both of them well
Set the batter aside closed in a warm place for at least 8 to 10 hrs until it ferments and rises well
Well fermented batter will yield good soft idlis
Heat the idli steamer with enough water, grease the idli moulds
Mix the batter gently, fill the moulds with the batter
When the water in the steamer starts boiling keep the moulds in the steamer and close the lid
Cover and steam for 10 mins on a medium flame
After 2 mins remove the idli stand or cups and set them aside
Once cooled remove the idlis with the help of a spoon
To make chutney in a pan heat 1/2 tsp oil roast chana dal, hing slit green chilli and red chillies
Grind coconut with roasted ingredients, tamarind, salt into a fine paste adding water as needed
Add the tempering with the ingredients mentioned
Serve with hot idlis
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