Archana's Kitchen

Maharashtrian Style Surnachi Koshimbir Recipe-Yam Salad

March 22, 2018

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Maharashtrian Style Surnachi Koshimbir Recipe-Yam Salad - Recipe image with step-by-step cooking instructions
Time:Prep: 10 M|Cook: 30 M|Total: 40 M
Makes:4 Servings

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: 

  1. Chena Vazhakkai Erissery Recipe
  2. Suran Fodi Recipe
  3. Bihari Suran Chutney Recipe

Ingredients

For Seasonings

    300 grams Elephant yam (Suran/Senai/Ratalu), cut into thin and small pieces
    1 Onion, chopped
    4 tablespoons Fresh coconut, grated
    2 sprig Coriander (Dhania) Leaves, chopped
    2 Green Chillies, chopped
    1 Lemon juice
    1 pinch Sugar
    Salt, to taste
    2 tablespoons Oil
    2 tablespoon Oil
    1 teaspoon Mustard seeds (Rai/ Kadugu)
    1 pinch Asafoetida (hing)

Instructions for Maharashtrian Style Surnachi Koshimbir Recipe-Yam Salad

    1

    To begin making the Surnachi Koshimbir Recipe, wash, peel and cut the yam into 1 inch cubes. 

    2

    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. 

    3

    Once the pressure has released, drain the water and keep the yam aside. 

    4

    Heat a shallow pan with oil on medium flame, add the boiled yam and stir fry, until the outsides get crispy. 

    5

    Add a pinch of salt and continue to fry till it gets a brown colour. Drain on an absorbent paper. 

    6

    In a  mixing bowl, add chopped onions, coriander leaves, lemon juice, salt and a pinch of sugar and the yam. Mix them well.

    7

    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. 

    8

    Serve the Surnachi Koshimbir Recipe along with Masala Bhaat and a bowl of Cauliflower & Cucumber Raita.



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