Friday, 21 October 2011



Yam cut in cubes 1 cup
Red chillies 16 nos
Temarind, size of a small goosberry
Asafoetida , size of a chick peas
Salt to taste
Oil to fry yam cubes
Mustard seeds 1/2 tsp
Curry leaves 5,6                                             Fried Yam
                                                          Yam or Sooran pickle



Wash the yam pieces and apply 2,3 tsp of salt and keep aside for 30 mins to 45 mins.
Fry red chillys in little oil.
Grind chillys,asafoetida, temarind to a very fine smooth paste, adding little water.
Heat kadahi with 2,3 tbsp of oil in it.
Take a handful of yam cubes and squeeze out the salt water and put in oil, repeat this act and put all the yam cubes in oil and fry them till they become crisp. Then take out from the oil and spread on paper sheet.
And mix these yam cubes in the chilly paste. Check the salt, if need add some salt and mix well.
Seasoning  it with mustard seeds and curry leaves, frying in little oil.

Serve this pickle as a side dish 

1 comment:

venkatesh kamath said...

This is one such most awaited pickle at home because when young as we used to wait to pick/drag some fried yam pieces before they go into the pickle.
As a fresh pick;e which needs no marinating of the contents tastes good for a few days.
Photos and description is very good Jay.

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