Maharashtrian Style Surnachi Koshimbir Recipe-Yam Salad
Maharashtrian Style Surnachi Koshimbir Recipe is a wonderful way to use yam to make a fresh salad.
Ingredients
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300 grams Elephant yam (Suran/Senai/Ratalu)
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cut into thin and small pieces
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1 Onion
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chopped
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4 tablespoons Fresh coconut
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grated
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2 sprig Coriander (Dhania) Leaves
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chopped
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2 Green Chillies
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chopped
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1 Lemon juice
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1 pinch Sugar
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Salt
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to taste
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2 tablespoons Oil
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For Seasonings
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2 tablespoon Oil
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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1 pinch Asafoetida (hing)
Instructions
Step 1
To begin making the Surnachi Koshimbir Recipe, wash, peel and cut the yam into 1 inch cubes
Step 2
In a pressure cooker, combine the yam along with 1/2 a cup of water and pressure cook for 4 whistles
Step 3
Turn off the flame
Step 4
Allow the pressure to release naturally
Step 5
Once the pressure has released, drain the water and keep the yam aside
Step 6
Heat a shallow pan with oil on medium flame, add the boiled yam and stir fry, until the outsides get crispy
Step 7
Add a pinch of salt and continue to fry till it gets a brown colour
Step 8
Drain on an absorbent paper
Step 9
In a mixing bowl, add chopped onions, coriander leaves, lemon juice, salt and a pinch of sugar and the yam
Step 10
Mix them well
Step 11
To season, heat a tadka pan on medium flame add oil once it heats up, add mustard seeds and a pinch of hing and leave it on the stove for 10 seconds
Step 12
turn off the flame
Step 13
Pour it over the yam salad and mix well and serve
Step 14
Serve the Surnachi Koshimbir Recipe along with Masala Bhaat and a bowl of Cauliflower & Cucumber Raita