Surna Koota / Phagila Koota …no heat version

                     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.286083329_350849040401734_2410690470375649427_n


  • 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)
  1. Remove the chopped yam pieces from water ,sprinkle salt and keep aside for few minutes.
  2. Heat oil in a pan and add these pieces and fry them till they are light brown and crisp.
  3. Drain them on a paper towel and allow to cool.
  4. Roast 1/2 tsp of mustard seeds and the hing till a nice aroma comes and mustard starts to splutter.
  5. 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.
  6. Just before serving add the crisp yam pieces ,salt and water if required to adjust the consistency.
  7. Prepare seasoning with remaining 1tsp  mustard seeds and curry leaves and pour over the koot.
  8.  It is ready to serve as a side dish with meals .
Surna Koot
    1. 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.
    2. Add the fried yam pieces just before serving so that they stay crisp for long time.
    3. I have tried roasting the yam pieces in a non stick pan too with little oil and it works fine as well.
    4. 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.
    5. The dish is bit spicy so adjust chillies accordingly.
    6. 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.
    7. The same recipe can be made with teasel gourds( i.e phagil in Konkani) also called as kantola, bitter gourds(karathe) also.

3 replies to “Surna Koota / Phagila Koota …no heat version

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