How to make Soorna Koot - Hot and sour fried yam cubes, a mild pickle.
This recipe is from the book Konkan Cookbook.
Main Ingredients : Yam (सूरन), Oil (ऑइल)
Cuisine : Maharashtrian
Course : Pickles, Jams and Chutneys
Soorna Koot Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
You can also find more Pickles, Jams and Chutneys recipes like Sweet Olive Pickle, Mint Chutney, Khajur Di Chutney, Aam Launji.
Prep Time : 3-3.30 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Soorna Koot Recipe
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.
