Maharashtrian Style Surnachi Koshimbir Recipe is a wonderful way to use yam to make a fresh salad.
The yam has a very unique flavor, which is crispy fried and tossed with crunchy onions and drizzled with tangy lemon juice. The salad is then finished with a mustard tempering.
Serve the Surnachi Koshimbir Recipe along with Masala Bhaat and a bowl of Cauliflower & Cucumber Raita.
If you are looking for more Yam Recipe here are some:
Cuisine: Maharashtrian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Hard Anodised Frying Pan / Omelette Pan, Tadka Pan (Seasoning Pan)
Cooks in 30 M
Total in 40 M
To begin making the Surnachi Koshimbir Recipe, wash, peel and cut the yam into 1 inch cubes.
In a pressure cooker, combine the yam along with 1/2 a cup of water and pressure cook for 4 whistles. Turn off the flame. Allow the pressure to release naturally.
Once the pressure has released, drain the water and keep the yam aside.
Heat a shallow pan with oil on medium flame, add the boiled yam and stir fry, until the outsides get crispy.
Add a pinch of salt and continue to fry till it gets a brown colour. Drain on an absorbent paper.
In a mixing bowl, add chopped onions, coriander leaves, lemon juice, salt and a pinch of sugar and the yam. Mix them well.
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. turn off the flame. Pour it over the yam salad and mix well and serve.
Serve the Surnachi Koshimbir Recipe along with Masala Bhaat and a bowl of Cauliflower & Cucumber Raita.