Surna Koot

Published by

Jayashri Shenoy

on

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 :-

Method:-

Cut the yam into small pieces and apply salt and keep aside for a while.
Deep fry yam pieces till crisp. Keep it aside
Fry Grated coconut , Red Chilly, Coriander seeds, Hing separately using oil
Grind all the fried items with Tamarind to a fine paste
Boil the ground Masala making it to the required consistency using water
Add salt
Season with mustered seeds and curry leaves.
Switch off the gas and add fried yam pieces
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:-

Since the yam pieces are salty…be careful while you add salt to masala.
Since this is a temporary pickle the left over has to be boiled for over night use

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