A Konkani delicacy...
WHAT YOU NEED:
Yam, cut in cubes, 1 cup
Red chillies - 8-10
Mustard seeds - 1+1 tsps
Coriander seeds - 2 tsp
Methi/ fengreek seeds - 1 tsp
Asafoetida - size of a chick pea
Turmeric powder - little
Tamarind - size of a gooseberry
Curry leaves - 1-2 sprigs
Jaggery to taste
Salt to taste
HOW TO MAKE:
Pressure cook yam pieces with enough water for 15 minutes.
Now roast red chillies,1 tsp mustard seeds, methi seeds, coriander seeds, asafoetida and turmeric powder one by one in little oil.
Grind all the roasted items and tamarind with little water.
Add this masala to the cooked yam.
Again boil it adding salt and jaggery.
Heat a small pan with a tsp of oil. Splutter mustard seeds and curry leaves.
Pour this seasoning on Yam Koota.
Serve Yam /Sooran koota as a side dish.
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| YAM KOOTA |
WHAT YOU NEED:
Yam, cut in cubes, 1 cup
Red chillies - 8-10
Mustard seeds - 1+1 tsps
Coriander seeds - 2 tsp
Methi/ fengreek seeds - 1 tsp
Asafoetida - size of a chick pea
Turmeric powder - little
Tamarind - size of a gooseberry
Curry leaves - 1-2 sprigs
Jaggery to taste
Salt to taste
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| SOORAN KOOTA..... |
HOW TO MAKE:
Pressure cook yam pieces with enough water for 15 minutes.
Now roast red chillies,1 tsp mustard seeds, methi seeds, coriander seeds, asafoetida and turmeric powder one by one in little oil.
Grind all the roasted items and tamarind with little water.
Add this masala to the cooked yam.
Again boil it adding salt and jaggery.
Heat a small pan with a tsp of oil. Splutter mustard seeds and curry leaves.
Pour this seasoning on Yam Koota.
Serve Yam /Sooran koota as a side dish.
1 comment:
The item is looking great with the right color and consistency
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