Kodhug is a typical Sourashtra cuisine. But many sourashtrians don’t know what kodhug is. Also it is not prepared due the long process involved in the collection of rice starch.
There is a variation of this recipe which is very simple and the long procedure of collecting rice starch is not required. But the taste will be different. Check the ‘NOTE’ sece for the variation.
- Shallots – 4
- Garlic – 2
- Red chili – 2
- Rice water – 1 cup
- In a mixture, add the shallots, garlic and red chili
- Add very little water and grind it into a fine paste.
- Add the collected rice starch to it.
- Add required salt and mix it well.
- Keep it in flame and allow it to boil. Once it starts to boil, turn off the flame immediately.
- Top it with crushed mustard seeds.
- Serve with hot rice.
PROCEDURE TO COLLECT RICE WATER
- Collect the rice cleaned water in a container. Fill 3/4 th part of the of the container with the rice cleaned water.
- 1st day, fill the 1/4 th part of the container with starch extract of the cooked rice. (Rice starch can be obtained only if rice if cooked in open vessel)
- 2nd day, water will be floating over a lighty thick starch in the container. Cook rice with that water floating in the container.
- Again collect rice cleaned water and rice starch. Fill the 3/4 part of the container with rice cleaned water and 1/4 part of the container with rice starch.
- Repeat the process for 15 days or till we get a thick starch at the bottom of the container.
- Collect the thick starch separately in a container.
- 4-5 pepper corns and less than 1/4 tsp cumin seeds can also be grind along with shallots, garlic and red chili.
- For curd kodhug, hung curd(very thick curd) can be replaced instead of rice starch. Cleaned rice water can be added while mixing the curd with shallots mixture to get the curry consistency.