Soorna Koota

Soorna koota, is a spicy chutney recipe which is served in every Konkani marriages or any functions in temple. This is served as a pickle. Goes well with hot rice and Konkani/ GSB style dalithoy. This is a very traditional recipe prepared in every household of GSB community.

We can prepare kootu of potatoes, bitter gourd, ash gourd peel and many more veggies in similar way. 

Recipe Video :

Recipe card :

Soorna Koota

Yield: 3-4 servings

Author: Namitha Shenoy

Prep time: 10 MinCook time: 15 Mininactive time: 30 MinTotal time: 55 Min

Crispy fried Yam in spicy coconut chutney flavored with Mustard and Asafoetida.

Ingredients

• Sooran / Yam - 1 cup
• (cut into cubes)
• Salt - 1 tsp
• Oil for deep frying

For the chutney :

• Coconut (grated) - 1 cup
• Whole Red chillies (roasted) - 5 to 6
• Mustard - 1 tsp
• Asafoetida - 1/4 tsp
• Tamarind - 1 tsp
• Salt - 1 tsp

For tempering :

• Coconut oil - 1 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - 1 sprig

Instructions

1. Wash well, peel and cut Yam into small cubes.
2. Add salt, mix well and keep it aside for 30 minutes. 
3. After 30 minutes, you can see Yam has released excess moisture. Drain it off. 
4. Now fry these in very hot oil on medium flame until brown and crisp. (this process takes approx, 10-15 minutes) 
5. Take off from oil and drain excess oil using tissue paper. Keep aside.
6. For the chutney :
7. Dry roast Mustard seeds. Keep it aside. 
8. In a blender jar, add freshly grated coconut, roasted whole red chillies, Tamarind and 1/2 cup water. Grind to a smooth paste. 
9. Now add the roasted Mustard seeds and Asafoetida. Grind again for a minute. 
10. Transfer to a serving bowl. Add 1/2 cup water and dilute it. 
11. Add salt and mix well. 
12. For tempering, take 1 tbsp of coconut oil. Once hot, add mustard seeds and allow to splutter. Add curry leaves and fry until crisp. 
13. Pour this tempering over the chutney. Give it a quick mix and serve. 

Notes:

You can store the fried Yam in air tight container upto 2 weeks.

You can prepare koota of potatoes, bitter gourd and peel of ash gourd in similar way.

Add more or less chillies according to your preference.

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