Yam’s a really fantastic taste enhancing veggie. This fresh, tangy and yum Yam Pickle or Surna Adgei (as Konkanis call it) is an easy and instant pickle which goes really well with any dish such as rice, dosa, idli etc. This pickle can be stored up to a week in the fridge and used as and when required.
I like to keep my dishes in between the mild and medium range of spice (2 out of 5) and thereby this is kid friendly. You can always get more adventurous with the spice according to your tastes. 🙂
Fresh Spicy Yam Pickle (Surna Adgei)
Print RecipeIngredients
- 1. 2 cups Yam or Suran, cut into 2 inch long pieces
- 2. Coconut Oil for frying
- 3. 2-3 Red Chilies (adjust per taste)
- 4. 1/4 tsp Asafoetida (Hing)
- 5. 5 tsp thick Tamarind Paste
- 6. 1 tsp Mustard Seeds
- 7. 1 tsp Coconut Oil
- 8. 1 sprig Curry Leaves
- 9. Salt to taste
Instructions
Fry the yam in hot oil till they are crisp. Keep aside. Also fry the chilies in the oil and remove immediately.
Grind the fried chilies, asafoetida, tamarind and salt in a blender to a fine paste. Add required water to make it sufficiently thin in consistency.
For seasoning, to a pan over medium heat, add 1 tsp coconut oil. Once oil turns hot, add mustard seeds and curry leaves. Toss the spluttering seasoning into the prepared gravy. Also add the fried yam and mix well.
Your yummy Yam Pickle (Surna Adgei) is ready to serve right away! 🙂
Notes
Store any leftover pickle in the fridge up to one week.
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