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.
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.
If you are looking for more Yam Recipe here are some:
- 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 Sunflower Oil For Seasonings
- 2 tablespoon Sunflower Oil
- 1 teaspoon Mustard seeds
- 1 pinch Asafoetida (hing)
How to make Maharashtrian Style Surnachi Koshimbir Recipe-Yam Salad
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.