Maharashtrian Style Surnachi Koshimbir Recipe-Yam Salad
A vegetarian Maharashtrian Recipes recipe with elephant yam (suran/senai/ratalu) - cut into thin and small pieces, onion - chopped, tablespoons fresh coconut - grated. Ready in 40 min, serves 4.
Curated bySachin Deshmukh🇮🇳
- 1
To begin making the Surnachi Koshimbir Recipe, wash, peel and cut the yam into 1 inch cubes
elephant yam (suran/senai/ratalu) - cut into thin and small pieces(300 grams) - 2
In a pressure cooker, combine the yam along with 1/2 a cup of water and pressure cook for 4 whistles
- 3
Turn off the flame
- 4
Allow the pressure to release naturally
- 5
Once the pressure has released, drain the water and keep the yam aside
- 6
Heat a shallow pan with oil on medium flame, add the boiled yam and stir fry, until the outsides get crispy
- 7
Add a pinch of salt and continue to fry till it gets a brown colour
pinch sugar(1)salt - to tastepinch asafoetida (hing)(1) - 8
Drain on an absorbent paper
- 9
In a mixing bowl, add chopped onions, coriander leaves, lemon juice, salt and a pinch of sugar and the yam
onion - chopped(1)sprig coriander (dhania) leaves - chopped(2)green chillies - chopped(2)lemon juice(1)pinch sugar(1)salt - to tastepinch asafoetida (hing)(1) - 10
Mix them well
- 11
To season, heat a tadka pan on medium flame add oil once it heats up, add mustard seeds and a pinch of hing and leave it on the stove for 10 seconds
pinch sugar(1)mustard seeds(1 teaspoon)pinch asafoetida (hing)(1) - 12
turn off the flame
- 13
Pour it over the yam salad and mix well and serve
- 14
Serve the Surnachi Koshimbir Recipe along with Masala Bhaat and a bowl of Cauliflower & Cucumber Raita
Nutrition Facts
Per serving
Rate this recipe
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Maharashtrian Style Surnachi Koshimbir Recipe-Yam Salad
A vegetarian Maharashtrian Recipes recipe with elephant yam (suran/senai/ratalu) - cut into thin and small pieces, onion - chopped, tablespoons fresh coconut - grated. Ready in 40 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Directions
14 steps- 1
To begin making the Surnachi Koshimbir Recipe, wash, peel and cut the yam into 1 inch cubes
elephant yam (suran/senai/ratalu) - cut into thin and small pieces(300 grams) - 2
In a pressure cooker, combine the yam along with 1/2 a cup of water and pressure cook for 4 whistles
- 3
Turn off the flame
- 4
Allow the pressure to release naturally
- 5
Once the pressure has released, drain the water and keep the yam aside
- 6
Heat a shallow pan with oil on medium flame, add the boiled yam and stir fry, until the outsides get crispy
- 7
Add a pinch of salt and continue to fry till it gets a brown colour
pinch sugar(1)salt - to tastepinch asafoetida (hing)(1) - 8
Drain on an absorbent paper
- 9
In a mixing bowl, add chopped onions, coriander leaves, lemon juice, salt and a pinch of sugar and the yam
onion - chopped(1)sprig coriander (dhania) leaves - chopped(2)green chillies - chopped(2)lemon juice(1)pinch sugar(1)salt - to tastepinch asafoetida (hing)(1) - 10
Mix them well
- 11
To season, heat a tadka pan on medium flame add oil once it heats up, add mustard seeds and a pinch of hing and leave it on the stove for 10 seconds
pinch sugar(1)mustard seeds(1 teaspoon)pinch asafoetida (hing)(1) - 12
turn off the flame
- 13
Pour it over the yam salad and mix well and serve
- 14
Serve the Surnachi Koshimbir Recipe along with Masala Bhaat and a bowl of Cauliflower & Cucumber Raita
About this recipe
A vegetarian Maharashtrian Recipes recipe with elephant yam (suran/senai/ratalu) - cut into thin and small pieces, onion - chopped, tablespoons fresh coconut - grated. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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