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Soorna Koot

Hot and sour fried yam cubes, a mild pickle.

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Main Ingredients Yam, Oil
Cuisine Maharashtrian
Course Pickles, Jams and Chutneys
Prep Time 3-3.30 hour
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Soorna Koot

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

Method

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  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.
  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.
  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.

Nutrition Info

Calories 767
Carbohydrates 131.9
Protein 15.2
Fat 19.9
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