Yam or Sooran as it is called in India is used to make a variety of dishes. Posting a pickle of the same❤️
- 1/2 kg sooran
- 7 bedgi n 7 guntur chillies roasted.
- 2 tbsps tamarind paste
- For the Seasoning
- 2 tbsps coconut oil
- 2 tsps mustard
- Kabuli chana sized piece of hing powdered fine
- 1/4 tsp methi
- 3 sprigs curry leaves
Deskin, and chop the sooran into even tiny cubes. Wash thoroughly under running water. Drain water, apply salt to it n deep fry till crisp n golden brown.
Grind together the roasted chillies and tamarind to a smooth paste.
Heat the coconut oil, and add the mustard and after it crackles the hing n finally the curry leaves. Pour it into the ground masala, add the fried sooran cubes and add water to give it a pickle like consistency.
Note: the reason for first chopping and then washing the sooran as against washing n then chopping is for those who are allergic to sooran n handling it causes the fingers to swell up. Chopping it and then rinsing it under running water prevents a reaction.