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Soorna Koot

Hot and sour fried yam cubes, a mild pickle.

This recipe is from the book Konkan Cookbook.

Preparation Time : 3-3.30 hour

Cooking time : 11-15 minutes

Servings : 4

Main Ingredients

Yam, Oil

Cuisine

Maharashtrian

Course

Pickle Jams Chutneys

Level Of Cooking

Medium

Favourites

Ingredients

Yam
500 grams
Oil
1 tablespo
Dried red chillies
10
Mustard seeds
1 1/2 teaspoons
Fenugreek seeds (methi dana)
1/2 teaspoon
Asafoetida
a pinch
Turmeric powder
1/2 teaspoon
Tamarind
1 lemon si
Salt
to taste

Method

Step 1

Peel and cut the yam into half centimeter sized cubes. Keep them in salted water for about half an hour. Drain well and dry on an absorbent cloth. Heat sufficient oil in a kadai and deep-fry the yam cubes till golden and crisp.

Step 2

Drain on absorbent paper and set aside. Heat one tablespoon of oil in a non stick pan and sauté red chillies, mustard seeds, fenugreek seeds, asafoetida and turmeric powder till fragrant, taking care that the spices do not burn. Grind to a fine paste with the tamarind and a little water.

Step 3

Mix the ground masala with salt and fried yam. Add three-fourth cup water so that the yam pieces soak properly in the masala paste. Let it stand for two to three hours before serving it.