"Kananga Kismuri (Sweet Potato / Genasu / Ratalu Fries Dry Salad)" ... Kismuri is a salad sort of dish prepared with finely chopped onion+freshly grated coconut along with deep fries that is famous among Konkani Saraswats and is served as a side dish in Thali along with other dishes ... Kismuri tastes best also when served with Peja/Kanji/Rice porridge too ... Today I have used sweet potato fries for the same and it tastes delicious ... Yumz ...
** Kismuri is a famous Konkani Sarawat dish, lets say a salad sort of dish that is served as a side dish along with other dishes. I have posted many variations of this awesome, simple dish to which I will be sharing a common link at the bottom of this recipe. You can go via that link and access all the recipes under the kismuri section. Kismuri is a dish that is prepared both with and without masala too. The main requirement for this dish is a fried ingredients that is used either with dry masala or as in salad form. You can use both veggies or tuber varieties for this but deep frying is a must. Papads are also used in this dish and it goes very well when served with peja ie rice gruel/porridge. You can also apply little oil and microwave the same to crisp if you want to avoid deep frying and it tastes equally good, though there is a minute difference. But I have successfully used microwave form and have posted the same too which you will come across when you use the search option. This time however I have deep fried the Kananaga / Sweet Potatoes / Genasu / Ratalu and used the same. The recipe is simple and I am sharing the same here, do try this out and enjoy with your family and friends.
** Here is my simple method of preparing "Kananga Kismuri (Sweet Potato / Genasu / Ratalu Fries Dry Salad)"
** Wash and scrub well the required amount of sweet potatoes, if they have mud and dirt sticking to them. Dry well and then peel off the skin with a potato peeler. Now cut them with a sharp knife into small cubes. Rinse them and pat them dry and then apply a little bit of salt all over and keep it aside for 20 minutes.
** Note : Application of salt softens the veggies and leaves out excess water from within the same. When squeezed out and then deep fried it gets deep fried faster and also gives a crispier texture to the ingredients. This method is followed while deep frying any ingredient for kismuri. It also gives a tastier kismuri while relishing, however with changing times we are a bit skeptical about using of salt liberally. In my home we have always cut down on salt and use them in bare minimum necessity. I never apply salt and keep the same aside for any ingredient and that includes bitter gourds/ karate/ karela too. I just deep fry them straight away and add the necessary salt directly to the kismuri later on when assembling the same. You may follow any method you prefer.
** Squeeze out the water if added and deep fry the sweet potatoes in plenty of oil, till crisp. Remove and place it on an absorbent paper for the excess oil to get drained off properly. Prepare and keep this ready before you assemble the kismuri.
** Note : Deep frying of sweet potatoes or for that matter any ingredient of which you would like to prepare kismuri can be done prior too if you are in a hurry or if you want to prepare it for guest and can’t spare much time.These deep fried ingredients remain good for 3-4 days if put in an air tight container and stored at room temperature. It is blessing as you can do this a few days before and then assemble the same, just while serving the kismuri.
** To prepare the kismuri … Finely chop a few onions and put them in a bowl. Add in a few finely chopped or cut into rings green chillies and freshly grated coconut to it. Add in a tablespoon of coconut oil (Optional) and salt to taste (Be careful with salt if you have added to the sweet potatoes while frying). Mix this salad mixture well. Now add in the deep fried sweet potatoes and mix well and the kismuri is ready. You can garnish with a handful of freshly chopped coriander leaves if desired. I have not as traditionally we do not add them.
** "Kananga Kismuri (Sweet Potato / Genasu / Ratalu Fries Dry Salad)" is done and ready to be served as a side dish along with other dishes in thali or as an accompaniment to rice porridge/ peja/ rice gruel/ ganji/ kanji. Kismuri is sort of salad dish and combines very well with any dishes when served along with, but tastes best with peja (rice porridge) and we Konkani Saraswat usually prepare and serve it with the same or with Dalitoy and Rice. Do try out this delicious side dish and enjoy with your family and friends. And if your family loves pejje jevan ie rice porridge for dinner there is nothing a better combo than this one.
** Note : The deep fried sweet potatoes or for that mater any ingredient used for kismuri should be added on just before serving. If you do so priory and keep it aside, it turn limp and softens and loses the crisp texture. In all, the kismuri taste gets lost in the process, which is not at all appealing. So remember to add them just before serving, while rest of the process can be done and kept ready for some time.
** Note : Always add freshly grated white part of the coconut only. Again this gives it the best taste unlike if used that which has been stored or frozen. Again I have not written the quantity but I suggest that the ratio of onion and coconut should be 3:1 to get best result. That is for 3 parts of finely chopped onions add in 1 part of the freshly grated coconut and again 1 part of the deep fried potatoes. This is my standard mixing ratio with almost all of the dry kismuri / salad.
** Note : While you can add on any edible oil to the Kismuri, I suggest you use coconut oil if possible to get the best taste in kismuri. We Konkani Saraswats are partial towards coconut oil and always use it in many of our dishes as we have considered it a healthy when used in limits. For any reason if you do not want to add in any oil at all to the kismuri, it is ok, you may leave it out too as a little bit oil is always there in the deep fried ingredient. I myself do not add it on at times to avoid excess oil consumption or you can also sprinkle a few drops if need be.
** Note : The addition of green chillies is exclusively as per individual choice. You can increase or decrease as per your choice and preferences and your family requirement too. If you have young children at home, it is advisable not to add in much of the green chillies, in which case remove some aside and then add on more if necessary, that way it is safer to serve each one as per their requirement.
** Important Note : The above notes are all flexible and one can make variations to adapt it as per their own choice. By and large I have already suggested the ratio of mixing the ingredients above.
** Given below is the common link to "Kismuri" both with and without (dry) masala, please check the same and go through the recipes and learn about this dish before you try it out. It will not only help you in understanding this Konkani dish that is loved in our community, but will also give you options and an idea as to the various ingredients that can be use.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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