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Soorna koot
250 gms soornu( yam)
¾ cup grated fresh coconut
1 tspn coriander seeds
¼ tspn methi ( fenugreek seeds)
Small piece hing( asafoetida)
7-8 byadgi chillies
1 marble sized tamarind
Salt
3 tbspn oil ( for frying snd seasoning)
*For seasoning*
oil
1 spn Mustard seeds
A sprig of curry leaves
Cut soornu ( yam) into small pieces. Apply salt. Keep it aside for sometime( 15-20 mins). Then squeeze the excess water if any. Heat oil in a pan and shallow fry it . Keep it aside
*For masala( masolu)*
Roast red chillies , coriander seeds, methi seeds, hingu in little oil
Grind this with grated coconut and tamarind into a smooth paste.**
Finally tempering/ seasoning to be done heat little oil , splutter mustard seeds and add curry leaves. Pour this in the masala ( paste)
Add little salt as we have already applied salt to yam pieces.
Mix the fried yam pieces only when you are ready to serve.note that this is not boiled or cooked , just serve it at room temperature
If **masala is left or extra, you can preserve the masala in fridge to be used later.
#soornakoot #amchigele #gsb #amchigele
