Elephant Yam is known as Surnu in Konkani. Deep fried yam pieces cooked in ground coconut masala paste is called Surna Koot in Konkani. The crunchy and crispy fried Yam pieces are added in a spicy mixture of Coconut, red chilly, Coriander seeds and Tamarind.
Add the fried and crispy Yam pieces into the ground Coconut Masala mixture/Surna koot, just before serving and mix well.So the Yam pieces remain crunchy and crispy and if added earlier they get soggy.This fried Yam Coconut Masala chutney is usually thick in consistency and this delicious side dish goes well with steamed Rice, Dosa or Idli.
The following ingredients are needed to prepare this delicious fried Yam Coconut Masala Chutney.
Ingredients:-
Yam Cubes/Surnu. -2 cup
Salt. - to taste
Oil. -for deep frying
The following ingredients are needed to prepare this delicious fried Yam Coconut Masala Chutney.
Ingredients:-
Yam Cubes/Surnu. -2 cup
Salt. - to taste
Oil. -for deep frying
For grinding Coconut Masala paste:-
Coriander seeds. -1tbsp
Dry Red chilly. - 6
Methi seeds. - 8 seeds
Grated Coconut. -1cup
Tamarind. -a goose berry size
Salt. - 1tsp
For Seasoning:-
Coconut Oil. - 1tbsp
Mustard seeds. -1/2tsp
Curry leaves. -1 spring
Hing powder. -1tsp
Coconut Oil. - 1tbsp
Mustard seeds. -1/2tsp
Curry leaves. -1 spring
Hing powder. -1tsp
Instructions:-
Take a small Yam/Surnu. Remove the mud and peel the outer skin of the Surnu .Then chop and wash Surnu into big square cubes- 2 cup. Apply little Salt to the chopped Surnu /Yam cubes and keep aside for 15 minutes to marinate.
Heat Oil in a deep frying kadai and deep fry the chopped 2 cup Surnu /Yam cubes (after squeezing and removing the water left by the Salt) till brown and crispy. Keep aside the deep fried Surnu / Yam cubes.It will take about 10 to 15 minutes to become crispy according to the size of the Surnu cubes.
Roast 1tbsp Coriander seeds, 6 dry Red chillies and 8 Methi seeds in little Oil till the Red chilly become crispy and nice aroma comes from Coriander seeds and Methi seeds on medium low flame and do not burnt them.Grind the roasted Coriander seeds, Red chillies and Methi seeds along with 1cup grated Coconut, a gooseberry size Tamarind and 1tsp Salt to a smooth paste.Keep aside.
Method:-
Heat 1tbsp Oil in a Pan and splutter Mustard seeds.Add Curry leaves and fry well for a second. Add Hing powder and saute well.
Add the ground Coconut Masala paste and little Water into the pan to make the gravy a semi thick Consistency. Surna Koot is usually thick in consistency.
Check and adjust Salt if needed. Salt is already added in the Coconut ground Masala paste and also in the fried Yam cubes.Boil the Coconut Masala paste on low flame for few seconds.When the gravy starts to a boil, switch off the flame.
When the gravy cools, add half of the fried Yam cubes into the Coconut Masala Chutney and mix well.
Add the other half of the fried Yam/Surnu cubes into the Chutney just before serving .So the Yam cubes remain Crispy and crunchy.If you add earlier they get soggy.
A tasty and crunchy Fried Yam in Coconut Masala Chutney /Surna Koot is ready to serve as a side dish with Rice, Dosa or Idli.
Take a small Yam/Surnu. Remove the mud and peel the outer skin of the Surnu .Then chop and wash Surnu into big square cubes- 2 cup. Apply little Salt to the chopped Surnu /Yam cubes and keep aside for 15 minutes to marinate.
Heat Oil in a deep frying kadai and deep fry the chopped 2 cup Surnu /Yam cubes (after squeezing and removing the water left by the Salt) till brown and crispy. Keep aside the deep fried Surnu / Yam cubes.It will take about 10 to 15 minutes to become crispy according to the size of the Surnu cubes.
Roast 1tbsp Coriander seeds, 6 dry Red chillies and 8 Methi seeds in little Oil till the Red chilly become crispy and nice aroma comes from Coriander seeds and Methi seeds on medium low flame and do not burnt them.Grind the roasted Coriander seeds, Red chillies and Methi seeds along with 1cup grated Coconut, a gooseberry size Tamarind and 1tsp Salt to a smooth paste.Keep aside.
Method:-
Heat 1tbsp Oil in a Pan and splutter Mustard seeds.Add Curry leaves and fry well for a second. Add Hing powder and saute well.
Add the ground Coconut Masala paste and little Water into the pan to make the gravy a semi thick Consistency. Surna Koot is usually thick in consistency.
Check and adjust Salt if needed. Salt is already added in the Coconut ground Masala paste and also in the fried Yam cubes.Boil the Coconut Masala paste on low flame for few seconds.When the gravy starts to a boil, switch off the flame.
When the gravy cools, add half of the fried Yam cubes into the Coconut Masala Chutney and mix well.
Add the other half of the fried Yam/Surnu cubes into the Chutney just before serving .So the Yam cubes remain Crispy and crunchy.If you add earlier they get soggy.
A tasty and crunchy Fried Yam in Coconut Masala Chutney /Surna Koot is ready to serve as a side dish with Rice, Dosa or Idli.
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