Yam/ Sooran/Elephant Foot as it is called in India is used to make a variety of dishes. Posting a pickle of the same today.
- 1/2 kg sooran
- 7 bedgi n 7 guntur chillies roasted.
- 2 tbsps tamarind paste
- 2 tbsps coconut oil
- 2 tsps mustard
- Kabuli chana/Chickpea sized piece of Hing/asafoetida powdered fine
- 1/4 tsp methi/fenugreek seeds
- 3 sprigs curry leaves
Deskin, and chop the sooran into even tiny cubes. Wash thoroughly under running water. Drain water, apply salt to it and deep fry till crisp and 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 add the Methi and tip in the Hing. Toss for a few seconds and then add the curry leaves. Pour it into the ground masala, add the fried sooran cubes and add water to give it a pickle like consistency.
The reason for first chopping and then washing the sooran as against washing and then chopping is for those who are allergic to sooran. Handling it causes the fingers to swell up. Chopping it and then rinsing it under running water prevents an allergic reaction.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.