requires just a little bit prep work of making a paste made with roasted and ground red chillies.. Both are equally tasty and I can't decide which one I favor most.
Although, the amount of chili can be modified, song is not a song if it doesn't get you singing for the desperate need for water. :DAnd no, that's not how this dish got its name. Konkani ancestors sure did not use English words at that time. No Siree! That still is a mystery.
This fiery hot relish is used as a side and tastes amazingly good with something bland-ish as the main dish. Like Panpolo, idli, shevai, adde/gatti or with rice. I have posted Saung/song with Cilantro lime rice which is an addition in my favourites.
So get the hottest chilies out for grinding and sing along!
FYI, back home, Chili tolerance is an abilty all konkani's master before they complete todlerhood. Kids eat what parents eat. No short-order cooking! (I cannot reiterate this to my kids enough times.) Over here though, this particular dish is just for me and my hubster on a blue moon day. Kids wouldn't even try it on a dare!
Potatoes - 2, boiled, peeled and roughly chopped
Red onions - 2, finely chopped
Red chili powder - 2 tsp
Hing - 1/2 tsp
Tamarind pulp - 2 tsp
Coconut oil - 1 tsp
Vegetable oil - 1 tbsp
salt to taste
Heat oil in a pan and add onions and fry till it slightly changes color. Add chili powder (chili powder added to oil fumes and burns, so you have to work real quick) and fry for a minute. Add in potatoes, tamarind pulp, salt and about 2 cups of water. Cover and cook on medium heat for about 5 minutes. This will have the potatoes thicken the dish. Take off heat and add a tsp of coconut oil. Serve as a side with panpolo or rice.
MOM's version with ground masala:
10 byadgi chilies
1 tsp coriander seeds
1 tsp grated coconut
Grind with just enough water. Add as soon as the onions are translucent. Follow the rest of the directions as above.