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Kodug - a kind of Ampti dish

Ingredients


Fermented rice starch - 1 cup
Mustard - 2 tsp
Garlic- 5pods
Red chillies - 4
Turmeric - 1/8th of an inch
Hing -little
Shallots- 4

Fermented rice starch- this is done by collecting starch(pes) and rice washed water(dhuvan). Everyday add both of this to the jar pouring out the upper layer of the liquid in kanjibhonno(pot used to collect). This can be used while cooking rice. This process is a continuous process and the settled residual thick fermented starch is used in this recipe. This is done after collecting for at least a wee. Care to be taken not to infect the kanjibhonno with wet hands, salt or it would result in bacterial fungal infestation.  For me tostitos glass jar works fine left undisturbed in a corner.


Grind garlic,chillies,turmeric and add mustard and onion last to a coarse paste.  Temper mustard in a tsp of oil add fermented starch diluted with water.  Add the ground paste and give it a boil till the raw onion flavor goes off.

Enjoy with polte Kennu.

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