Purple Yam (Surti Kand) Koota .... A spicy semi dry curry ......
Koota is similar to sasam or tambuli. This is a dish that is not heated and is served by mixing it at the last minute ie. just before serving. This is so beccause the vegetable that is fryed will go limp if mixed with the gravy masala before hand and will loose its crispyness / crunchiness. I have already posted similar dish made out of Pagila (Kantola / Spike gourd). The recipe is the same except that I have used purple yam here. I have microwaved the purple yam here, but the same can be deep fried and made also.
Here is the recipe for Purple Yam (Surti Kand) Koota : Slice off the outer thick and rough muddy skin of 500 gms of yam and wash it well. Now cut it into cubes or small sticks shape and again wash well. Let drain properly.
Put the yam pieces in a microwave glass dish, add 2 tblsp of oil, 1 tsp of salt and mix well. The oil should coat the yam pieces well.
Now put the dish in microwave and cook on high for 5 minutes. Mix well and further cook for 5 minutes and then 4 once again. Cook till the yam pieces turn crisp. It takes about 20-25 minutes. The timmings from one MW to another differs. Once crisp and done, keep this ready aside. In case you want to do it on gas top just deep fry them in oil on medium heat till crisp, drain on absorbent paper and keep aside ready. You can choose either of the methods. I prefer the MW method, as I prefer the non oily method. The taste does not differ at all. So go ahead, and enjoy the healthy method of microwaving. You can also prepare these the previous day and keep it in a airtight container. Stays well for 2-3 days.
For Masala : Grind to a very fine paste 1 heaped cup of freshly grated coconut with 3 spicy red chillies, 3 kashmiri red chillies, 1 tsp of hing powder or 1 tblsp of hing water and a small marble sized tamarind. Grind with as little water as possible. When almost done add ½ tsp of mustard seeds and grind further for another 2-3 minutes.
Remove and add the masala to the fried yam pieces and mix well. Check salt and add if necessary as we have already added some to the yam while frying. DO NOT HEAT this curry. This is similar to tambuli, sasam etc. Just mixed, tempered and served.
For Tempering : Heat a small pan with 1 tsp of oil, when hot add ½ tsp of mustard seeds, when they splutter add in a few curry leaves, fry and pour it over the yam masala mixture. Mix well. Add water if necessary to get a semi thick consistency.
Serve this dish with Dal-chawal or chapati. This dish tastes very good when served with roti / paratas.
** For the Recipe of Pagila (Kantola / Spike gourd) Koota (sasam), Please refer to the link given below …..
No comments:
Post a Comment
Thanks.