Koot is a favourite and much preferred dish during religious functions and weddings in our GSB community as it doesn’t have onion or garlic. I have already shared the North Canara version of Surna Koot which is almost like a pickle and need to be boiled. My friends and co bloggers have shared their version of koot already and only then I came to know how versatile this dish is and can be prepared in so many ways. So here I go with my version.
- 1 cup of Elephant yam/ Surnu chopped and immersed in water.
- 3/4 cup of coconut
- 5-6 red chillies roasted
- small marble size tamarind
- 4-5 tbsp of oil OR as required(preferably coconut)
- Salt to taste
- Sprig of curry leaves
- 1 /1/2 Tsp of mustard seeds
- Generous pinch of asafoetida (hing)
- Remove the chopped yam pieces from water ,sprinkle salt and keep aside for few minutes.
- Heat oil in a pan and add these pieces and fry them till they are light brown and crisp.
- Drain them on a paper towel and allow to cool.
- Roast 1/2 tsp of mustard seeds and the hing till a nice aroma comes and mustard starts to splutter.
- Grind coconut with roasted chillies, tamarind , roasted mustard and hing adding little water as required to a paste(need not be too fine, just previous stage of fine) and remove to bowl.
- Just before serving add the crisp yam pieces ,salt and water if required to adjust the consistency.
- Prepare seasoning with remaining 1tsp mustard seeds and curry leaves and pour over the koot.
- It is ready to serve as a side dish with meals .
- The dish is not heated at any stage so the shelf life is less, though the left over can be refrigerated I recommend preparing in small quantity.
- Add the fried yam pieces just before serving so that they stay crisp for long time.
- I have tried roasting the yam pieces in a non stick pan too with little oil and it works fine as well.
- You can also deep fry them in large quantities and store them in air tight containers for up to 2 days and prepare the paste as and when required.
- The dish is bit spicy so adjust chillies accordingly.
- The consistency of the dish should be thick and free flowing so add water as required as the yam pieces also absorb and make the dish thick.
- The same recipe can be made with teasel gourds( i.e phagil in Konkani) also called as kantola, bitter gourds(karathe) also.