Surna Koot

                    This is an   instant pickle of G.S.B Mangalore side . It’s very tasty but will stay fresh only for a few days .
Ingredients :-

  • Yam….150 gms…cleaned
  • Oil….For deep frying and seasoning
  • Grated coconut…2 tbsp
  • Red Chilly….25 ..(I used Ramnad chilly)
  • Coriander seeds..1 tbsp
  • Tamarind…  Small lemon size
  • Hing … a chickpea size (Anta Hingu )
  • Salt …  as per your taste
  • Mustard seeds…1 tsp
  • Curry leaves….. few for seasoning
Method:-
  1. Cut the yam into small pieces and apply salt and keep aside for a while.
  2. Deep fry yam pieces till crisp. Keep it aside
  3. Fry Grated coconut , Red Chilly, Coriander seeds, Hing separately using oil
  4. Grind all the fried items with Tamarind to a fine paste
  5. Boil the ground Masala making it to the required consistency using water
  6. Add salt
  7. Season with mustered seeds and curry leaves.
  8. Switch off the gas and add fried yam pieces
  9. Wait for a while to get all the ingredients settled.  Yummy koot is ready. This is  very good with rice, dosa , idli etc.
Key Notes:-
  1. Since the yam pieces are salty…be careful while you add salt to masala.
  2. Since this is a temporary pickle the left over has to be boiled for over night use

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star