This is an amchigele/Konkani salad or kosambari made of fried yam pieces which taste excellent on their own or when served with hot rice and daalitoy/dal. Very simple and tasty dish.
Ingredients
250 grams yam
1 big Onion finely chopped
1/2 cup Coconut gratings
2-3 chopped Green chillies
2 tbsp coconut oil
Salt to taste
Oil for deep frying
Procedure
Peel the yam and chop the yam into small dice. The pieces of yam shrink on frying, so make sure you don’t cut tiny dice. Keep the dices a little big.
After chopping the yam, wash the yam dice.
Drain all the water and apply enough salt to the yam and allow it to marinate.
Heat a frying pan, add coconut oil(preferably), Squeeze the yam pieces very well and add these pieces into it and fry them on medium heat.
Do not panic while adding yam in the oil it bubbles and that is normal.
Keep stirring it in intervals.
When the bubbles almost drop down keep an eye on the yam fritters as we don’t want them to burn.
While the yam has almost puffed up and is crisp remove it on a tissue paper/kitchen towel and allow it to cool completely for an hour or 2.
Chop the onions and green chillies finely.
Mix the coconut, green chillies, salt in a bowl.
Add in the fried surnu and mix just before serving.
Serve with hot dal and rice.
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