Saturday 11 August 2018


 Typical Konkani delicacy Surna koot goes well with hot rice and papad.

Yam                                                           --  ½ kg
Red chilly                                                   --   6-8
Grated coconut                                        --  1 cup
Coriander seeds                                       --  2 tsp
Methi seeds                                              -- 8-10
Hing                                                            --  ¼ tsp
Tamarind                                                   -- small piece
Mustard seeds                                         --  1 tsp
Curry leaves few
Salt to taste
Oil for cooking


Cut yam in to small pieces, wash and strain then apply little salt, keep aside for 10 minutes then fry them till crisp and keep aside.

For masala
Heat little oil in a sizzling pan and fry red chilly for few seconds, then in the same oil add coriander seeds, methi seeds and hing, fry till nice aroma comes.  Then grind this with grated coconut, tamarind and fried red chilly into fine thick paste.  Add little water and boil for few minutes, then give tadka of mustard and curry leaves.  Then add fried yam pieces and mix well.

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