Yam is a main vegetable in most of the Konkani dishes.Yam is called Surnu in Konkani.Nonche or Edgai means spicy pickle.With Surnu we can make lip smacking spicy dishes.Surna Edgai is a Kochi GSB style preparation and a delicious Konkani recipe.
Today let us have a look on how to make Konkani style Yam Pickle/ Surna Adgai or Surna Edgai /Surna Nonche.It is a cruchy and delicious Yam Pickle which will make your meal more delightful .
The following ingredients are needed to prepare Surna Adgai or Surna Edgai /Surna Nonche /Yam Pickle.
Today let us have a look on how to make Konkani style Yam Pickle/ Surna Adgai or Surna Edgai /Surna Nonche.It is a cruchy and delicious Yam Pickle which will make your meal more delightful .
The following ingredients are needed to prepare Surna Adgai or Surna Edgai /Surna Nonche /Yam Pickle.
Deep fried Yam pieces.-1 or 2 cup
Salt. -to taste.
For grinding the Chilly paste :-
Coconut oil. - 1/2 tsp
Dry Red chillies. - 10
Mustard seeds. - 1 tsp
Methi seeds. - 8 or 10 seeds
Hing powder. - 1 tsp
Tamarind. - a goose berry size
For Seasoning:-
Coconut oil. -1 tsp
Mustard seeds. -1/2 tsp
Curry leaves. -1 spring
Hing powder. -a pinch
Instructions :-
Peel,wash and chop 250 gram or a small Surnu (Yam) into small square pieces.Apply little Salt on the Yam pieces and keep aside for half an hour.
Then squeeze water from Yam pieces completely and deep fry in hot oil till golden brown and crispy. 1 or 2 cup of deep fried Yam pieces is enough to make this Pickle.Keep aside the deep fried Yam pieces.
Soak Tamarind in 2 tbsp of boiled and cooled water for one minute.Keep aside.
Roast 10 dry Red chillies in 1/2 tsp Coconut oil till crispy on low flame. Keep aside the roasted Red chillies on a plate.
In the same hot oil add 1tsp Mustard seeds, 8 or 10 Methi seeds and 1tsp Hing powder. Roast for a second and do not burn. Switch of the flame and keep aside all the roasted ingredients on a plate.
Method:-
First grind the roasted Red chillies along with soaked Tamarind in a mixer grinder to a smooth paste adding 1 or 2 tbsp of boiled and cooled Water.
Then add the roasted Methi seeds, Mustard seeds, Hing powder and little Salt. Then give just one or two rounds in the mixer grinder.
Transfer the ground Chilly paste in a small vessel.Make it dilute, adding very little water and let it boil. Check for Salt and add little Salt if needed. Mix everything well and give a boil and switch off the flame.
Heat 1 tsp Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add Curry leaves and fry for a second. Add a pinch of Hing powder and saute well.Switch off the flame.
Pour the above seasoning into the boiled Chilly paste in the small vessel.Keep aside the boiled Chilly paste to cool down.
When cooled add the fried Yam pieces into the boiled Chilly paste in the vessel.Mix well and cover the vessel with a lid.
After one hour you can use this tasty, yummy, lip smacking, hot and sour Yam Pickle/ Surna Edgayi /Surna Adgai/Surna Nonche as a side dish for Dosa, Idli or Rice.
Try the recipe and enjoy the side dish.
