Maharashtrian Style Surnachi Koshimbir Recipe-Yam Salad

A savoury salad made with crispy yam tossed with a squeeze of lemon and chopped onions and tempered with mustard seeds, try this unique Maharashtrian Style Surnachi Koshimbir Recipe.

Archana's Kitchen
Maharashtrian Style Surnachi Koshimbir Recipe-Yam Salad
287 ratings.

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

Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 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 Cooking oil
  • For Seasonings
  • 2 tablespoon Cooking oil
  • 1 teaspoon Mustard seeds
  • 1 pinch Asafoetida (hing)

How to make 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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Last Modified On Thursday, 22 March 2018 22:14
     
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