Sooran, Surnu, Yam, Elephant Foot are the various names given to this versatile tuber. I have posted a variety of preparations of Yam earlier and you can find them in a number of sections of this website. Today it’s a Surna Koot which is a cold preparation. Yam is chopped fine and fried to a crisp. It is then mixed with the coconut chutney that is prepared. I am referring to the ground coconut as ‘Chutney’ as this preparation isn’t heated.
250 gms Yam deskinned, washed and chopped into tiny cubes
1/2 of a small coconut
10 roasted Byadgi chillies
1/4 tsp tamarind paste
1 tsp coriander seeds
9 seeds of methi/fenugreek
A Chickpea sized piece of Hing /Asafoetida
1 tbsp coconut oil
1 sprig curry leaves
1 tsp mustard seeds
Oil to fry the yam.
Sprinkle salt over the chopped yam, mix well and allow to stand for ten minutes in a colander. Squeeze the yam gently and fry it in hot oil on a medium flame till crisp. Remove, drain on absorbent paper napkin and store in an airtight container when cool. Roast the coriander seeds and methi in a tsp of oil till they give their aroma. Grind the coconut, roasted chillies, tamarind, roasted coriander seeds and methi to a fine paste using cold water. Tip it into a bowl. Add salt. Mix well. Heat a tbsp of coconut oil. Add the mustard seeds and after it splutters drop in the curry leaves. Toss and pour the seasoning into the ground coconut masala. Tip in the fried yam pieces. Mix well and allow to stand for fifteen minutes for the yam to absorb the masala. Serve as a side dish with rice.
Note: Since the fried yam already contains salt, be cautious while adding it to the masala.
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