Saturday, 15 October 2016



Steam cooked santhagaia/stringhoppeers 400 gms
Bellary onion one
Sesame oil one tablespoon
Mustard seeds one spoon
Split urad dal one spoon
Curry leaves 10 nos
Red chilly two split
Asafoetida one pinch

For blending:

Mint leaves two cups washed and cleaned
Garlic pod one flake
Tamarind small piece
Salt half spoon
Bengal gram one spoon
Water quarter cup


Pour one spoon of sesame oil to the steamcooked santhagai and mix to make stringhoppers non sticky and short bits.
Blend the above ingredients listed for blending into a smooth paste.
Heat a frying pan with sesame oil.
Add mustard seeds to splutter.
While it starts to splutter, add onion, red chilly. curry leaves nd half spoon of turmeric.
Transfer the mint paste.
Saute for a while.
Add stringhoppers and stir well.
Let the flame is on low level,
Sprinkle asafoetida over the santhagai.
Give a good stir.
Switch off the flame. 
Check the salt to taste, if needed, adjust the taste.

Hot delicious puthina santhagai is ready to serve with chutney, or any of your choice. You can add roasted cashews to enrich its taste or roasted peanuts of your choice.

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