Surna Koota… North Canara Version

                    Koota is a very popular dish both in South canara and in North Canara as well.The coastal belt in Karwar dist of Karnataka where the GSB’S  are settled is usually referred to as North Canara .There is lot of difference in the language as well as the cuisine though the names of some dishes are same. I have been lucky enough to have tasted both the cuisines. Today I would like to share the North Canara version of Surna Koota, a spicy side dish .

surna koota


  1. 1/2 cup of surnu (elephant yam) chopped length wise
  2. 4-5 tbsp of coconut gratings
  3. Few methi seeds(not more than 5)
  4. Marble sized tamarind
  5. 1 tsp of urad dal
  6. 1 tbsp of coriander seeds
  7. 5-6 red chillies
  8. Small piece of hing
  9. Coconut oil 1-2 tbsp
  10. Pinch of turmeric powder
  11. Salt to taste
For Seasoning:
  1. Tsp coconut oil
  2. 1 tsp of mustard seeds
  3. A sprig of curry leaves
Heat oil in a pan and fry the chopped yam pieces for a while …then add some water and allow them to cook till just done.Do not over cook .

    Roast coconut gratings with pinch turmeric powder,red chilies separately ..and then roast hing, coriander seeds , methi seeds ,urad dal together adding them one by one..

                            Cool and grind to paste with tamarind adding little water.
                                        Now add this paste to the pan containing the surnu. 

                         Add salt and water as required and give a gentle boil for 4-5 minutes till everything blends well.
                  The surna koota is ready to be relished with meals as a side dish or even as accompaniment to idli or dosas.Tastes best after a couple of hours of preparation.
        1. Take care not to break the surnu while cooking.
        2. I had clicked this picture after a couple of hours of preparation its quite thick.You can make it a bit thin too .
        3. Try to use coconut oil only .
        4. This dish can be made spicy  too….so adjust accordingly the chillies.

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