Maharashtrian Style Surnachi Koshimbir (Yam Salad)
Surnachi Koshimbir, a flavorful and tangy salad from the heart of Maharashtra, is a delightful combination of boiled and stir-fried elephant yam (suran) mixed with fresh ingredients, offering a unique contrast of textures and tastes. This vegetarian side dish is perfect for any meal, particularly when paired with Masala Bhaat (spicy rice) and a refreshing bowl of cauliflower and cucumber raita.
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 300 grams, cut into thin pieces |
| Onion | 1, finely chopped |
| Fresh coconut, grated | 4 tablespoons |
| Coriander leaves (Dhania), chopped | 2 sprigs |
| Green chilies, chopped | 2 |
| Lemon juice | From 1 lemon |
| Sugar | 1 pinch |
| Salt | To taste |
| Sunflower oil | 2 tablespoons |
| Mustard seeds | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 120 kcal |
| Protein | 2g |
| Carbohydrates | 24g |
| Fiber | 5g |
| Fats | 3g |
| Sodium | 120mg |
| Vitamin C | 20% DV |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Servings | 4 |
Instructions
Step 1: Prepare the Elephant Yam
- Begin by thoroughly washing, peeling, and cutting the elephant yam (Suran/Senai/Ratalu) into 1-inch cubes. Make sure the pieces are uniform for even cooking.
- In a pressure cooker, add the cut yam along with half a cup of water. Pressure cook for 4 whistles, then turn off the flame and allow the pressure to release naturally.
Step 2: Stir Fry the Yam
- Once the pressure has released, carefully drain the water from the cooked yam and set the pieces aside.
- Heat a shallow pan over medium flame and add 2 tablespoons of sunflower oil. When the oil is hot, add the boiled yam pieces and stir fry them until the outside turns crispy and golden brown. Season with a pinch of salt and continue frying until the yam develops a nice, crispy texture.
- Once done, drain the yam on absorbent paper to remove excess oil.
Step 3: Prepare the Salad
- In a mixing bowl, combine the stir-fried yam with the finely chopped onion, coriander leaves, chopped green chilies, lemon juice, and a pinch of sugar. Mix everything together well, ensuring that the flavors blend evenly.
Step 4: Temper the Salad
- To prepare the tempering (tadka), heat a tadka pan or small frying pan over medium heat. Add 2 tablespoons of sunflower oil. Once the oil heats up, add 1 teaspoon of mustard seeds and a pinch of asafoetida (hing). Allow the mustard seeds to splutter for about 10 seconds.
- Turn off the heat and immediately pour the tempering over the yam salad. Mix everything thoroughly so that the flavors meld together.
Step 5: Serve
- Transfer the finished Surnachi Koshimbir to a serving bowl. This vibrant, crispy, and tangy yam salad is best enjoyed fresh and can be served alongside Masala Bhaat (spicy rice) and a bowl of cool Cauliflower & Cucumber Raita for a complete Maharashtrian meal.
Tips for Perfecting Your Surnachi Koshimbir:
- Choose Fresh Yam: Ensure the elephant yam is fresh and not too old, as older yam can have a more fibrous texture.
- Crispiness: Stir-frying the boiled yam ensures a crispy texture that adds a delightful crunch to the dish. Make sure the heat is medium-high to avoid soggy pieces.
- Adjust the Spice Level: Customize the heat by adjusting the number of green chilies or adding red chili powder for extra spice.
Enjoy this traditional Maharashtrian salad that brings the perfect balance of textures, flavors, and aromas to your table!
