Sauted Yam in Coconut/ Surna Koot

Off late I have been getting millions of tips and recipes from all my relatives and friends. Though I have been trying everything I just could not post any on my blog. I have a huge backlog and really want to keep a track of these wonderful recipes. So, for the next few days you will see new posts everyday !

This is a very easy recipe and I sure wanted to prepare this with pongal. I bought cut yams from frozen section. I do see fresh yams every week in both Indian stores and Ranch Markets, however I dont get the taste of those fresh yams which I used to have in Thirthahalli, my hometown.


Ingredients:
1 cup cut yams
1 cup grated coconut
5 table spoons oil
5 red chillies
1/2 tea spoon tamarind extract
1/2 tea spoon mustard seeds
5 curry leaves
Salt

Method:
Heat 4 table spoons of oil in a skillet and fry yam pieces on simmer.Fry this until yam turns dark brown. This will take around 15-20 minutes.
Make a smooth mixture of grated coconut, red chillies and tamarind extract.
Drain excess oil and pour fried yam pieces into this paste.
Prepare seasoning with remaining one table spoon oil, mustard seeds and curry leaves. Pour this into sauted yam and coconut mixture. Add salt and mix it well.
Serve with rice or pongal.

Serves: 2
Preparation Time: 30 mins

Note: The coconut mixture should not be heated. Just mix the yam into coconut paste and mix it well.

Fried Bamboo Shoot/Kirla Ambado

This recipe is very much like kirla sanna polo. In fact it is the same recipe, the only difference is here we make small balls out of the batter and deep fry it. However I posted this in a separate post as I wanted to neatly jot down everything I have tried and learnt from different people I have come across.


Ingredients:
1 cup chopped bamboo shoot
1 cup rice, soaked for 3 hours
5 red chillies
1/2 cup grated coconut, frozen or fresh
1/2 tea spoon tamarind extract
Oil for deep frying
Salt

Method:
Drain the water from rice and grind it with grated coconut, red chillies and tamarind extract into a smooth paste.
Chop bamboo shoot. Mix these pieces into the above paste and add salt.
Make small balls of this batter.
Heat oil in a pan and deep fry these balls.
Serve it as a side dish with rice and dal.

Serves: 3
Preparation Time: 30 mins(excludes soaking)

Note: I always soak bamboo shoot in plain water for 2 days before using it. Change the water once in a day.

Bamboo Shoot Dosa/ Kirla Sanna Polo

Sanna polo is a dosa which is served during lunch. Sanna polo can be prepared even with cabbage and onion. This is a very tasty dish and both of us just love it. My aunt used to prepare this very often and my husband became an instant fan of kirla sanna polo.


Ingredients:
1 cup chopped bamboo shoot
1 cup rice, soaked for 3 hours
5 red chillies
1/2 cup grated coconut, frozen or fresh
1/2 tea spoon tamarind extract
Salt

Method:
Drain the water from rice and grind it with grated coconut, red chillies and tamarind extract into a smooth paste.
Chop bamboo shoot. Mix these pieces into the above paste and add salt.
Spread this on a hot tava. This paste should be thick and should be spread by hand.
Serve it as a side dish with rice and dal.

Serves: 3
Preparation Time: 30 mins(excludes soaking)

Note: I always soak bamboo shoot in plain water for 2 days before using it. Change the water once in a day.