Thursday, November 8, 2018

SURNA KISMURI

SURNA KISMURI

Returning to my blog after a short break for our famous festival of Diwali/Deepavali. Since you would have enjoyed many sweets, for a change I offer you today a spicy side dish made with yam.

Yam is known as Suran in Hindi, Surnu in Konkani, Senai Kizhangu in Tamil, and Suvarna Gedde in Kannada. Elsewhere in this blog, you will find the recipe for Yam Kootu.

Today's dish is called Surna Kismuri and is from Konkani GSB cuisine. This has to be one of the top favourites in my house. I used to make this more often in the past but now do not make this so frequently as the yam, which is the main ingredient has to be deep fried.

Tips:


  • Mix in the fried yam only when you are ready to serve the dish so that the yam remains crunchy and does not become soggy
  • When you are adding salt to the ground paste, do remember that the yam to be added later has already been marinated with salt





Ingredients:





  • Surnu (Yam), 500 gms
  • Roasted Byadgi Red Chillies, 3-4
  • Fresh Coconut Gratings, 1/2 cup
  • Tamarind, a small piece
  • Medium-sized Onion, 1
  • Ginger, 1/2 " piece
  • Salt, to taste
  • Oil, as required for deep frying
Method:

Chop the onion and grate the ginger and keep aside

Wash, peel and cut the yam into cubes
Apply salt to this and set aside for 20 minutes





Next squeeze out the water from the yam and deep fry them until they become golden brown and crisp
Remove the fried yam and keep aside on absorbent paper to absorb the excess oil 

In a mixer jar, grind together the fresh coconut gratings, roasted red chillies and tamarind to a smooth paste adding just the required amount of water
The ground paste should be of chutney consistency and should not be too dilute/watery
Remove from the mixer jar, add salt to the ground paste
To this add the chopped onion and the grated ginger and mix well



Just before serving the dish, mix in the fried yam to the chutney paste and serve as a side dish to the main meal of rice and dal