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Soorna Koot

Rated 3/5 based on 1 customer reviews

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

Soorna Koot

Main Ingredients

Yam, Oil

Cuisine

Maharashtrian

Course

Pickle Jams Chutneys

Level Of Cooking

Medium

Ingredients

  • Yam
    500 grams
  • Oil
    1 tablespoons
  • 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 sized ball
  • 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.

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