Surna kismuri
This is a amchigele/Konkani salad made of fried yam pieces
which tastes excellent on its own or when served with hot rice and daalitoy/dal
INGREDIENTS:-
Ingredients:
250 grams yam
Onion: 1 (big)
Coconut: 4tbsp
Green chillies: 1
Lemon juice – ½ tsp
Coconut oil 1 tsp
Coriander leaves chopped – 1 tbsp
Method:
Preparing the Yam
Peel the yam and chop the yam into small dices. The pieces
of yam shrink on frying, so make sure you don’t cut tiny dices. Keep the dices
a little big.
After chopping the yam, wash the yam dices. *check notes
Drain all the water and apply enough salt to the yam and
allow it to marinate.
Frying the yam:
Heat a frying pan, add coconut oil(preferably), Squeeze the
yam pieces very well and add these pieces into it and fry them on medium heat.
Do not panic while adding yam in the oil it bubbles and that
is normal.
Keep stirring it in intervals.
When the bubbles almost drop down keep an eye on the yam
fritters as we don’t want them to burn.
While the yam has almost puffed up and is crisp remove it on
a tissue paper/kitchen towel and allow it cool completely for an hour or 2.
Method:
1. Chop the onions and green chillies finely.
2. Mix the coconut, green chillies, onions lemon juice
coriander leaves and salt in a bowl.
3. Add in the fried surnu and mix just before serving.
Serve with hot dal and rice.
Aps Notes:
While cutting or washing the yam sometimes they itch so you
can apply lime on your hands before and after cutting and washing them.We can
even bake the Salted and Squeezed yam at 180 deg for 10-15 minutes or till crisp(make sure you
drizzle some coconut oil), I have tried it this way too.
You can just blitz the coconut and green chilli for a second
in blender also. This is another way of kismuri.
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